Chicken Cordon Bleu Casserole

• Fresh broccoli florets: Provide color and a slight crunch Choose firm green heads without browning
• Cooked or rotisserie chicken: Gives moistness and ease Aim for boneless skinless pieces for ease of shredding
• Diced ham: Infuses a salty bite Go for thick sliced deli ham or leftovers from a baked ham
• Swiss cheese: Offers creaminess and mild tang Shred your own from a block for ultimate meltiness
• Parmesan cheese: Boosts the umami flavor Use a fresh block and grate before adding
• Panko breadcrumbs: Create a golden crunchy topping Japanese style panko stays extra crisp
• Unsalted butter: Helps control the salt level Choose high quality butter for better sauce
• Garlic: Fresh and grated infuses the sauce with depth Fresh garlic is best for this dish
• Flour: Thickens the creamy sauce All purpose flour works great here
• Chicken broth: Adds richness Choose low sodium or homemade for better control
• Milk: Makes the sauce creamy Whole milk gives the richest flavor but skim also works
• Dijon mustard: Gives that classic Cordon Bleu bite Choose true Dijon for sharpness
• Bouillon powder: Intensifies the savoriness Pick quality chicken or veggie bouillon
• Fresh parsley: Is optional for color and freshness

Step-by-Step Instructions

Prep and blanch the broccoli:

Bring a pot of salted water to a boil and add broccoli florets. Cook for two to three minutes until bright green and crisp tender. Drain and set aside to stop the cooking.

Prepare the Dijon cream sauce:

Melt butter in a saucepan over medium heat. Add grated garlic and let it infuse for about thirty seconds until fragrant but not browned. Lower the heat then whisk in flour thoroughly to remove lumps and let it cook for a minute to eliminate the raw taste. Gradually whisk in chicken broth and milk whisking smoothly. Add Dijon mustard bouillon powder and grated Parmesan. Let the sauce simmer while whisking constantly until gently thickened about two to three minutes adding a splash more milk if it gets too thick. Season with salt and pepper to taste then stir in fresh parsley if using.

Layer the casserole:

Preheat your oven to four hundred degrees. Grease a two quart casserole dish to keep things from sticking. Layer the shredded or diced chicken evenly in the bottom then arrange the blanched broccoli and diced ham on top. Pour the creamy Dijon sauce all over the casserole making sure to spread it evenly. Sprinkle with both Swiss cheese and Parmesan.

Prepare the crunchy topping:

Mix panko breadcrumbs with melted butter in a small bowl until every crumb is coated. Evenly scatter the buttery breadcrumbs over the casserole for that essential crunch.

Bake until golden and bubbly:

Place the assembled casserole into the oven and bake for thirty minutes or until the top is golden brown and bubbly around the edges. Let it cool for a few minutes before serving to help the sauce set slightly.

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Make Ahead and Storage

You can assemble this casserole up to a day in advance. Just cover it tightly and keep it in the fridge until you are ready to bake. It stores very well in the fridge for up to four days and can be reheated in the microwave or oven. To freeze let it cool completely then wrap in plastic wrap and foil Freeze for up to three months.

Smart Swaps and Substitutions

If you do not have Swiss cheese try mozzarella or Gruyere for a different flavor that still melts beautifully You can swap ham for turkey or cooked bacon And if you are out of fresh broccoli try cauliflower florets or even a layer of wilted spinach

Serving Suggestions

This dish is rich and flavorful so it pairs well with simple sides A crisp green salad or lightly dressed arugula goes wonderfully with each bite Some like it with roasted carrots or a scoop of white rice to soak up the extra sauce

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French Roots and Family Traditions

Chicken Cordon Bleu originated in Switzerland despite its French name and became a retro dinner party hit in America It translates to blue ribbon and always stands for a delicious classic meal This casserole version is an American twist that lets you feed a crowd or just make a weeknight a bit more special

Recipe FAQs

→ Can I substitute the ham with another ingredient?

Yes, you can use cooked turkey, bacon, or roast pork for a similar savory touch.

→ What kind of cheese works best?

Swiss cheese delivers classic flavor, but Gruyère or even mozzarella will melt beautifully as well.

→ How do I keep the topping crispy?

Toss Panko breadcrumbs with melted butter and bake uncovered until the crust is golden brown.

→ Is it possible to prepare this dish ahead of time?

Absolutely. Assemble ahead and refrigerate, then bake just before serving for best results.

→ Do I need to cook the broccoli before assembling?

Blanching the broccoli quickly ensures it stays crisp-tender and vibrant after baking.

→ How should leftovers be stored and reheated?

Store covered in the fridge up to 4 days. Reheat in the oven or microwave until warmed through.