Description
This Chicken Cordon Bleu Casserole combines tender shredded chicken, flavorful turkey breast, and Swiss cheese layered together and baked under a creamy, mustard-infused sauce topped with buttery Panko breadcrumbs. It’s a comforting and easy-to-make dish perfect for family dinners.
Ingredients
Scale
For the Chicken Casserole:
- 5 cups shredded cooked chicken
- 9 oz sliced turkey breast, cut into strips
- 8 oz sliced Swiss cheese
For the Sauce:
- 6 tbsp unsalted butter
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (optional)
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp nutmeg (optional)
- ¼ tsp cayenne pepper (optional)
- 6 tbsp all-purpose flour
- 3 cups whole milk
For the Topping:
- 1 ½ cups Panko breadcrumbs
- 4 tbsp unsalted butter, softened
- Chopped parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch casserole dish to prevent sticking and ensure easy cleanup.
- Layer the Casserole: Evenly spread the shredded cooked chicken on the bottom of the prepared casserole dish. Next, layer the turkey breast strips in a single layer over the chicken, followed by a layer of Swiss cheese slices covering the turkey completely.
- Make the Sauce: In a medium saucepan, melt 6 tablespoons of unsalted butter over medium heat. Whisk in Dijon mustard, optional lemon juice, garlic powder, salt, nutmeg, and cayenne pepper until combined. Gradually whisk in the flour, cooking for 1-2 minutes to eliminate the raw taste. Slowly pour in the whole milk while continuously whisking to avoid lumps. Simmer the sauce, stirring often, until it thickens and coats the back of a spoon, about 5-7 minutes. Pour the prepared sauce evenly over the layered casserole.
- Prepare the Topping: In a small bowl, combine the Panko breadcrumbs with the softened butter until the mixture is crumbly and butter is evenly distributed. Sprinkle this mixture over the top of the casserole to create a golden, crunchy crust once baked.
- Bake: Place the casserole in the preheated oven and bake for 30-40 minutes until the sauce is bubbly and the breadcrumb topping turns golden brown. Once done, remove from the oven and optionally garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- Using freshly shredded chicken from a roasted or poached bird provides the best texture and flavor.
- Turkey breast slices can be substituted with ham for a more traditional cordon bleu taste.
- The optional lemon juice and cayenne pepper add a subtle brightness and mild kick but can be omitted for a milder flavor.
- Allow the casserole to rest for 5 minutes before serving for easier slicing and better flavor melding.
- This casserole reheats well and makes excellent leftovers for lunches or dinners.
