Creamy Chicken Cordon Bleu Casserole (Print Version)
# Ingredients:
→ Dijon Cream Sauce
01 -
3 tablespoons unsalted butter
02 -
2 cloves garlic, grated or minced
03 -
3 tablespoons flour
04 -
½ cup chicken broth
05 -
1 ½ cups milk (skim or full cream)
06 -
1 tablespoon Dijon mustard
07 -
1 teaspoon chicken or vegetable stock/Bouillon powder
08 -
¼ cup fresh grated parmesan cheese
09 -
Salt and pepper to taste
10 -
2 tablespoons fresh parsley (optional, for garnish)
→ Casserole
11 -
4 cups cooked or rotisserie chicken, shredded or diced
12 -
2 cups fresh broccoli florets, uncooked
13 -
2 cups ham, diced
14 -
2 cups Swiss cheese, shredded
15 -
¼ cup fresh grated Parmesan cheese
→ Topping
16 -
1 cup Panko breadcrumbs
17 -
2 tablespoons butter, melted
# Instructions:
01 -
Melt the butter over medium heat in a small saucepan. Add the garlic and cook until fragrant, about 30 seconds. Reduce heat down to low, whisk in flour and cook for 1 minute.
02 -
Gradually pour in the chicken broth and milk, continuously whisking, until smooth. Add Dijon mustard, stock powder, and Parmesan. Cook for 2-3 minutes, whisking constantly, until thickened. Season with salt, pepper, and optional parsley.
03 -
While making the sauce, boil salted water and cook broccoli florets for 2 to 3 minutes until crisp-tender.
04 -
Preheat oven to 400 degrees. Layer chicken in casserole dish, then add broccoli and ham. Pour sauce evenly over top, then sprinkle with Swiss and Parmesan cheeses.
05 -
Mix Panko breadcrumbs with melted butter and sprinkle over the casserole.
06 -
Bake for 30 minutes, or until top is golden and dish is bubbling.
# Notes:
01 -
Grease the pan to prevent sticking.
02 -
Use unsalted butter as other ingredients provide plenty of salt.
03 -
Whisk sauce continuously to prevent lumps.