Chicken Cordon Bleu Casserole is comfort food at it’s finest! Delicious chicken and ham smothered in a yummy mustard and chicken stock gravy and a crispy topping – what’s not to love?There’s just some days that call for some old-fashioned comfort food. A rough day at work. A tough day of yard work. Dealing with some bad news. Comfort food is more than just a meal. It’s a warm hug. It takes you to a warm, happy place. And with this Chicken Cordon Bleu Casserole, you get all of that warm and fuzziness with layers of delicious flavors to boot!
Chicken Cordon Bleu Casserole gives you that comfort food you seek while serving up a twist on a classic dish. Classic Chicken Cordon Blue is good too, but this version is a little less work intensive and just as delicious when it’s all said and done. I say it in just about all my chicken recipes, but one of the keys here is to soak your chicken breasts in a good salt and sugar brine for 4-8 hours prior to cooking. I typically put my chicken in a brine in the morning before work and let them soak in the fridge during the day.
Chicken Cordon Bleu Casserole Tips
I suggest a high quality smoked ham, something from Boar’s Head is typically good. The smoke gives an added depth to your flavor and Boar’s Head offers a good product for only a dollar or two more. Also, if you live in Publix territory (mostly in the southeast United States), you can place your deli counter order ahead of time and pick it up later. As someone who likes to get in and out of a grocery store quickly using my Plan To Eat app, I love that I can just pick up my pre-cut meat and continue on with my day.
Shredded Swiss cheese can be hard to find. I think of the 4 brands my Publix carries, only one (Sargento) carries swiss. You could always get slices from the deli and chop it up, if needed. Lastly, don’t skip the step of cooking your rice in chicken stock, instead of water. This really infuses more flavor into your dish.
Let’s Make Chicken Cordon Bleu Casserole
Prep for Chicken Cordon Bleu Casserole
Remove chicken from brine and pat dry. Butterfly chicken by holding your knife parallel to the cutting board and cutting the breast in half. Place resulting halves between plastic wrap and pound to 1/4 inch thick using a meat tenderizer. Season each side with salt and pepper. Repeat with remaining breasts.
Cook Chicken for Chicken Cordon Bleu Casserole
Preheat olive oil in large frying pan over medium high heat. Lat chicken flat in pan, being careful not to overcrowd. For four butterflied breasts, I had to do mine in two batches, which is just fine. If you overcrowd it, you steam the chicken instead of searing it, which means you’re losing flavor. No fun. Cook chicken for 4 minutes on each side, until the side is nice and brown. Don’t worry if it’s not cooked entirely through, it will finish in the oven. When chicken is done, remove to pan and let rest.
Prep Gravy for Chicken Cordon Bleu Casserole
In small saucepot, melt butter over medium heat. Add butter and stir together. Cook for 2 minutes, then add chicken stock very gradually. First add a small amount, and whisk in until it is absorbed into the roux. Add a little more each time until add stock is added. Then, add milk and whisk together. Cook for 4-5 minutes until it thickens slightly. Remove from heat and whisk in salt, pepper, any pan drippings from where your chicken is resting and dry mustard.
Arrange Chicken Cordon Bleu Casserole
Preheat oven to 400°.
Once chicken has rested at least 10 minutes, chop into bite sized pieces. About 3/4 inch size should do. Place into greased casserole dish. Next, chop smoked deli ham and spread evenly over the chicken. Pour gravy mixture over top and spread evenly. Top with shredded Swiss cheese. Next, cover mixture evenly with broad crumbs. Grate parmesan over the top in light dusting. Lastly, drizzle with olive oil.
Bake Chicken Cordon Bleu Casserole and Make Rice
Bake casserole for 30 minutes, or until top turns golden brown. My oven can be tricky, so I began checking mine at 20 minutes. Meanwhile, while casserole is cooking according to instructions, using chicken stock instead of water. Obviously, the timing of when you start your rice depends on how long it takes to cook. I often make mine in my instant pot, which takes 12 minutes once it gets to pressure.
When Chicken Cordon Bleu Cassrole is golden brown, remove from oven and let rest 10 minutes. Serve casserole over cooked rice. I served mine with a simple Cesar salad and yeast role.
This recipe was inspired by Laura in the Kitchen’s Cordon Bleu Casserole.
Chicken Cordon Bleu Casserole
- 4 chicken breasts
- 3/4 lb deli smoked ham sliced at medium thickness
- Salt and Pepper to taste
- 3 tablespoons butter at room temp
- 2 tablespoons all-purpose flour
- 1 cup chicken tock
- 1 cup whole milk
- 1 tsp dry mustard
- 1 cup rice
- 2 cups chicken stock
- 1 tablespoon of parmesan cheese freshly grated.
- Brine chicken in salt and sugar water bath for 4-8 hours.
- Remove chicken from brine and pat dry.
- Butterfly breasts and place between plastic wrap. Pound to 1/4 inch thickness.
- Season chicken with salt and pepper
- Heat olive oil in large frying pan over medium high heat.
- Cook chicken in batches, being careful not to overcrowd. Cook 4 minutes per side and remove to pan. Let rest.
- In small saucepan, melt butter. Add in flour and stir together. Cook for 2 minutes.
- Add chicken stock a little at a time and whisk into roux. Start with small amount and wait for roux to fully absorb the stock before adding a little more each pour.
- Next, add milk and continue to whisk together. Cook four minutes until gravy thickens slightly. Remove from heat and season with salt, pepper and dry mustard.
- Preheat oven to 400°
- Chop chicken into bite sized pieces and arrange in a greased casserole dish.
- Dice ham and arrange over top of chicken.
- Pour gravy in dish and spread evenly.
- Top with shredded Swiss cheese.
- Evenly cover with bread crumbs and grate parmesan cheese over top. Drizzle with olive oil.
- Bake chicken for 30 minutes, or until top is golden brown.
- While dish is cooking, make rice per instructions, subbing chicken stock in for water. Try to time this up for when it's ready to serve as best you can.
- When finished, remove and let rest 10 minutes. Serve warm over rice.