This Chicken Cordon Bleu Casserole combines tender chicken, savory ham, and melted Swiss cheese for a delicious twist on the classic dish. With creamy layers and a crunchy breadcrumb topping, it’s an easy and comforting baked dish that’s perfect for weeknight dinners.
How to Make Chicken Cordon Bleu Casserole:
- Chicken Prep: Cut boneless, skinless chicken breasts into bite-sized pieces, coat them with breadcrumbs, and brown in a skillet.
- Layering: Arrange browned chicken in a baking dish, add diced ham, and top with Swiss cheese.
- Creamy Sauce: Mix cream of chicken soup with milk and pour over the layered ingredients.
- Bake: Bake until bubbly and the cheese is fully melted.
Variation Ideas:
- Swap Swiss cheese for Gruyère, Gouda, or Havarti.
- Add sautéed mushrooms, spinach, or sun-dried tomatoes.
- Mix in cooked pasta or rice for a one-pot meal.
- Top with crispy fried onions, crushed chips, or buttery breadcrumbs.
- Add a spicy kick with cayenne or paprika.
- Try individual ramekins for portion control.
- Substitute turkey or pork cutlets for the chicken.
- Drizzle with tangy mustard or creamy ranch.
- Garnish with fresh herbs like parsley, dill, or chives.
The possibilities are endless for customizing this casserole to your taste. Experiment with different flavors, textures, and ingredients to make it your own.
Storing Chicken Cordon Bleu Casserole:
- Refrigeration: Let the casserole cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezing: For longer storage, freeze in a freezer-safe container for 2-3 months.
- Reheating: Reheat refrigerated casserole at 350°F for about 30 minutes, covered with foil. For frozen casserole, thaw overnight in the fridge before reheating.
- Portioning: Divide into single-serve containers for easy meal prep. Reheat individual portions as needed.
- Leftover Tips: Stir before serving and add a splash of milk if the sauce thickens. Leftovers also make great sandwich or wrap fillings.
Proper storage will preserve the flavor and texture of this creamy casserole, making it easy to enjoy throughout the week!
Ingredients:
- 450g (1 lb) boneless, skinless chicken breasts, cut into 2.5cm (1 inch) pieces
- 120g (4 oz) diced ham
- 115g (4 oz) shredded Swiss cheese
- 400g (14 oz) can cream of chicken soup
- 1 large egg
- 1/4 cup milk
- 170g (6 oz) breadcrumbs
Instructions:
- Preheat oven to 180°C (350°F). Grease a 23x33cm (9×13 inch) baking dish with non-stick spray.
- Place chicken pieces in a shallow bowl. In another bowl, whisk together egg and 1/4 cup milk.
- Dip chicken pieces in the egg mixture, letting excess drip off, then coat with breadcrumbs.
- Arrange breaded chicken in the prepared baking dish. Sprinkle diced ham and shredded Swiss cheese over the top.
- In a medium bowl, mix cream of chicken soup with 1 cup of milk until smooth. Pour the sauce evenly over the chicken and cheese.
- Bake for 30-35 minutes until the chicken is cooked through and the cheese is melted. Let rest for 5 minutes before serving.
Cooking Tips:
- Use seasoned breadcrumbs or add 1 tsp paprika for extra flavor.
- Cook chicken to an internal temperature of 75°C (165°F) to avoid drying it out.
- For make-ahead convenience, prepare through step 5, then cover and refrigerate for up to 24 hours before baking.
- Garnish with chopped parsley or chives for a fresh touch.
- Serve with rice, pasta, or crusty bread to soak up the creamy sauce.
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