Chicken Cordon Bleu Casserole
This Deconstructed Chicken Cordon Bleu Casserole combines the delicious, classic flavors of ham, Swiss cheese and chicken flavors without any of the hassle.
- 1 1/2 - 2 pounds Boneless, skinless chicken breasts (cut each breast into 3 or 4 pieces)
- Salt and pepper (to taste)
- 1/2 pound Deli ham slices
- 4 Tablespoons Butter or margarine
- 1/4 cup Flour
- 2 cups Milk
- 2 cups Shredded Swiss cheese (divided)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Black pepper
- 1 cup Breadcrumbs
- 1 Tablespoon Butter or margarine (melted)
Season chicken with salt and pepper to taste and place in a baking dish.
Layer ham on top of the chicken.
In a small sauce pan, melt 4 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Slowly whisk in milk, Italian seasoning, garlic powder and black pepper. Bring to a slow boil and let slowly boil until thickened, about 3 to 5 minutes, stirring continuously. Remove from heat and stir in 1 1/2 c. Swiss cheese until melted.
Pour cheese sauce over the chicken and ham. Sprinkle remaining Swiss cheese on top.
Melt 1 T. butter or margarine and stir into the bread crumbs until moistened. Sprinkle over the cheese.
Bake at 375 degrees for 30-45 minutes, until chicken is fully cooked. (Cooking time will vary depending on the thickness on your chicken.)
- Serve alongside or on top of plain pasta, rice or mashed potatoes.
- You can prepare the full casserole up to a day in advance and then bake just before dinner time.
- You can easily double or triple the recipe to feed a crowd.