Tuesday, September 4, 2012

Chicken Cordon Bleu Casserole

I was really excited to find a recipe for Chicken Cordon Bleu that didn't involve cream of chicken soup or stuffing. Most that read my blog know that cream of chicken isn't my thing and while I do like stuffing I don't care for it in casseroles. This recipe features potatoes instead of rice or stuffing. I sometimes find it hard to photograph casseroles, but trust me it was fantastic!

Chicken Cordon Bleu Casserole
Adapted From-Mels Kitchen Cafe

3 pounds russet potatoes, cut into 1/8 inch thick slices ( I used Hashbrown potatoes since that is what I had in the house)
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 milk or cream
2 Cups Swiss cheese, shredded
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed and sliced thinly
9 ounces deli ham, chopped ( I used ham steak cut into cubes)

Preheat the oven to 400 degrees, making sure the oven rack is in the middle. Melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit).Remove from heat and whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.

Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. Make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the Panko topping.

Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes. Let stand for 10 minutes before serving. Enjoy!


  1. Think quinoa would be a possible substitute?

  2. Not sure, since I don't cook with it but you could give it a try! If you do let me know how it turns out.

  3. Looks delicious! My family would love this for sure.

    I have a new blog hop called "Wonderful Food Wednesdays" - would love for you to come and link up some of your fantastic recipes. http://familyfoodtravel.blogspot.ca/2012/09/wonderful-food-wednesday-week-1.html


  4. This looks too good. I'll make it soon.

  5. This looks amazing, saving it to try for my family. Thanks for joining I at Friday Chaos.

  6. I made this for dinner last night and it was delicious! Thanks for sharing such a yummy recipe :)

  7. I know my family would love this!! Pinned it ... Thank you for sharing it last week at All my Bloggy Friends - I can't wait to see what you link up at this week's All my Bloggy Friends!

  8. Hi there. This week's Food on Friday is all about ham. So it would be great if you linked this in. This is the link . Have a good week.

    PS I am following you now. If you like Carole's Chatter it would be great if you followed me back.


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