By Stephanie Gigliotti
Chicken Cordon Bleu Casserole
12 steps
Prep:10minCook:45min
A take on chicken cordon bleu flavors in a crowd pleasing casserole. If you don’t like Swiss cheese you can use cheddar, mozzarella, Gruyère or any melting cheese.
Updated at: Tue, 09 Jan 2024 18:23:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
38
High
Nutrition per serving
Calories969.3 kcal (48%)
Total Fat51.5 g (74%)
Carbs71 g (27%)
Sugars5.9 g (7%)
Protein53 g (106%)
Sodium745.1 mg (37%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 350°F.
Step 2
Lightly grease a 9x13 casserole dish.
Step 3
Cook your pasta in salted water 1 minute shy of what the box directs, reserving 1/2 cup pasta water in case you need to thin your sauce later.
Step 4
Season the chicken with salt and pepper and Sauté the chicken in the oil over medium high heat 5-7 minutes. When it’s almost done add the ham in to crisp it.
Step 5
Add the chicken and ham and pan juices to the drained, cooked pasta and mix.
Step 6
In the skillet you cooked the chicken in, add the butter and garlic.
Step 7
When melted, whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cream and bring to a slow boil.
Step 8
Add the shredded cheese and stir until melted.
Step 9
Add in the Dijon mustard and more salt and pepper to taste. If the sauce seems too think add a little pasta water to it.
Step 10
Pour the sauce in with the pasta and mix together. Pour everything into a greased 9x13 casserole dish.
Step 11
Melt the other 2 tbsp butter in a pan, add the Panko and toast until golden brown, just a couple of minutes and sprinkle over the casserole.
Step 12
Bake, uncovered, 15-20 minutes.
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