Chicken Cordon Bleu Casserole (Print-Friendly Version)

Layered chicken, ham, broccoli, and Swiss cheese baked under creamy sauce and crispy breadcrumbs.

# What You’ll Need to Make This:

→ Dijon Cream Sauce

01 - 45 grams unsalted butter
02 - 2 cloves garlic, grated or minced
03 - 24 grams plain flour
04 - 120 millilitres chicken broth
05 - 360 millilitres milk, skim or full cream
06 - 15 millilitres Dijon mustard
07 - 5 grams chicken or vegetable bouillon powder
08 - 25 grams fresh grated Parmesan cheese
09 - Salt and black pepper, to taste
10 - 8 grams fresh parsley, chopped (optional, for garnish)

→ Casserole Base

11 - 300 grams fresh broccoli florets, uncooked
12 - 650 grams cooked or rotisserie chicken, shredded or diced
13 - 280 grams diced ham
14 - 200 grams shredded Swiss cheese
15 - 25 grams fresh grated Parmesan cheese

→ Casserole Topping

16 - 60 grams Panko breadcrumbs
17 - 30 grams unsalted butter, melted

# How to Prepare:

01 - Melt unsalted butter over medium heat in a small saucepan. Add grated or minced garlic and cook until aromatic, approximately 30 seconds. Reduce heat to low, whisk in flour, and cook for 1 minute. Gradually pour in chicken broth and milk while whisking continuously to achieve a smooth mixture.
02 - Incorporate Dijon mustard, bouillon powder, and grated Parmesan cheese while whisking. Cook for 2–3 minutes until thickened, adjusting consistency with small increments of additional milk as needed. Season with salt and black pepper to taste. Stir in chopped parsley if using.
03 - Bring a medium pot of salted water to a boil. Add broccoli florets and cook for 2 to 3 minutes until bright green and crisp-tender. Drain and set aside.
04 - Preheat oven to 200°C. Lightly grease a 2-litre casserole dish. Arrange shredded chicken in an even layer on the bottom, then distribute broccoli and diced ham over the chicken.
05 - Pour prepared cream sauce evenly over the layered ingredients. Sprinkle shredded Swiss cheese and additional Parmesan cheese on top.
06 - Combine Panko breadcrumbs and melted butter in a small bowl. Stir until breadcrumbs are evenly coated.
07 - Evenly sprinkle the breadcrumb mixture across the surface. Bake for 30 minutes, or until the top is golden and the filling is bubbling.

# Extra Tips:

01 - Grease the dish thoroughly to prevent sticking and ensure easier serving.
02 - Opt for unsalted butter to control overall saltiness, as cheeses, ham, and bouillon contain sodium.
03 - Continuously whisk the cream sauce while adding liquids to avoid lumps and achieve a smooth consistency.
04 - Leftovers may be refrigerated for up to 4 days or frozen for up to 3 months.
05 - To reheat, use a microwave for 4 minutes or oven at 175°C for 12 minutes. From frozen, bake at 175°C for 25–30 minutes.

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