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Chicken Cordon Bleu Casserole
Rated 4.0 stars by 1 users
Category
Main Dish
Ingredients
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8 Chicken Cutlets
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1 ½ tsp Kosher Salt, divided
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¾ tsp Ground Black Pepper, divided
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4 Tbsp Salted Butter- plus 2 tsp melted, divided, plus more for casserole dish
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½ Cup Diced Ham
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3 Tbsp All- Purpose Flour
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1 ½ Cup Milk
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1 Cup Chicken Broth
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1/8 tsp Cayenne, optional
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1 Tbsp Dijon Mustard
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1 Cup Grated Swiss Cheese, divided
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1 Cup Grated Low-Moisture Mozzarella Cheese, divided
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½ Cup Panko Breadcrumbs
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1 Tbsp Chopped Fresh Parsley, more for serving (optional)
Directions
Preheat the oven to 375°. Butter a 9-by-13-inch casserole dish.
Season the chicken cutlets evenly with 1 tsp salt and ½ tsp black pepper.
Heat a large skillet over medium heat; add 1 tsp butter and 4 of the chicken cutlets. Cook 2 to 3 minutes per side or until browned. (Chicken will not be cooked through the center.) Remove from the skillet and transfer to a plate. Repeat with 1 tsp butter and remaining chicken. (Do not wipe the skillet clean unless the butter or pan drippings have turned dark brown.)
Add the ham to the drippings in the skillet, and cook over medium heat, stirring occasionally, until lightly browned, about 2 min. Remove the ham from the skillet and set aside.
Place 3 Tbsp of the butter in the same skillet over medium heat. Slowly whisk in the flour and cook, stirring, for 1 minute. Slowly whisk in the milk and chicken broth, then add the cayenne. Bring to a simmer and cook, stirring often, until thickened, about 3 minutes. Remove from the heat.
Stir in the mustard and ½ cup each of the Swiss and mozzarella until the cheese melts. Season with the remaining ½ tsp salt and ¼ tsp pepper.
Combine the panko, parsley, and remaining 1 Tbsp of melted butter in a small bowl. Mix well to coat.
Spoon 1 ½ cups of the cheese sauce in the prepared casserole dish. Arrange the chicken cutlets in the dish, overlapping slightly. Spoon the remaining sauce evenly over the chicken. Add browned ham. Top with remaining ½ cup each of the Swiss and mozzarella. Top evenly with the panko mixture.
Bake until golden brown and bubbly, and chicken is cooked through, 25 to 30 minutes. Sprinkle with additional parsley.
Recipe Note
Serve with steamed rice and green beans!