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Chicken Cordon Bleu Casserole

(Adapted from Tasty Kitchen)


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1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken

½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped

¼ pounds Thin Sliced Baby Swiss Cheese



4 Tablespoons Butter

4 Tablespoons Flour

3-¼ cups Milk (I Used Whole Milk)

2 Tablespoons Fresh Squeezed Lemon Juice

1 Tablespoon Dijon Mustard

1-½ teaspoon Salt

½ teaspoons Smoked Paprika

¼ teaspoons White Pepper



6 Tablespoons Butter

1-½ cup Panko Bread Crumbs

¾ teaspoons Seasoning Salt

1-½ teaspoon Crushed Dried Parsley


Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.


Put cooked shredded or diced chicken on the bottom of the baking dish.


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Rough chop the ham and scatter it over the top of the chicken.


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Lay the Swiss cheese on top of the ham.


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For the sauce:

Melt the butter in a large sauce pot over medium heat.


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When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown!


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Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens.


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Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper.


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Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.


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For the topping:

Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley.


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Sprinkle over the top of the casserole.


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Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

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