Chicken Cordon Bleu Casserole takes ordinary ingredients (that you probably have on hand) and turns them into a meal to please the entire family. Cordon bleu is a French term for a chicken or veal dish made with ham and Swiss cheese. It is usually a filet of meat topped with the ham and cheese, coated in crumbs, then sauteed.
Here I’ve combined this concept into a casserole using cooked chicken in a stuffing crust, then added broccoli and mushrooms to round it out as a one-dish meal. It is a good way to use up leftover roasted chicken or save yourself some time by using store-bought rotisserie chicken. It is easily adaptable to using low-fat and low-sodium ingredients for those with restricted diets, as well as your favorite vegetables.
Chicken Cordon Bleu Casserole Recipe
1/2 cup chopped onions
1/2 cup chopped celery
4 Tablespoons (1/4 cup or 1/2 stick) butter
1-1/2 cups chicken broth
1 box (6 ounces) chicken-flavored stuffing mix
1 cup unseasoned panko bread crumbs
1 Tablespoon butter
2-1/2 to 3 cups cooked leftover or rotisserie chicken cut into 1-inch pieces (measure after cutting)
2 cups frozen broccoli florets, unthawed (roughly 1-inch pieces)
8 ounces white button mushrooms (cut large ones in halves or quarters)
3 green onions (scallions), sliced, white and green parts included
In a 2-quart saucepan, gently saute onions and celery in 4 Tablespoons of butter until onions are soft and translucent. Add chicken broth and bring to a boil. Remove from heat. Stir in stuffing mix (along with any seasoning packet, if included) just until combined. Set aside for now to absorb the liquid.
Meanwhile, melt 1 Tablespoon of butter in a skillet over medium heat. Stir in panko bread crumbs. Stir-fry until panko is lightly toasted. Set aside.
Preheat oven to 375 F. Grease a 9- x 13-inch glass casserole dish with vegetable spray.
Press stuffing mix into the bottom of the casserole and 1 inch up the sides. Bake for 15 minutes to crisp up.
Spread chicken chunks evenly over the stuffing crust. Top with broccoli florets, mushrooms, and green onions.
Combine condensed cream of chicken soup with sour cream, water, and Dijon mustard. Spoon soup mixture evenly over the vegetables and gently smooth to cover the top of the casserole using the backside of the spoon.
Cut ham into 1-inch squares. Spread evenly over the casserole. Top with the Swiss cheese slices. Sprinkle with the toasted panko crumbs, then the Parmesan cheese.
Bake for 45 to 50 minutes, until crust is golden. Let rest for 15 minutes before cutting to serve. Serve with a side salad.
Yield: 8 servings
• Cream of celery or cream of mushroom soup may be substituted for the cream of chicken soup.
• Low-sodium soup may also be substituted with equal success.
• Low-fat sour cream may be substituted for the sour cream.
• Fresh or frozen chopped asparagus or peas may be substituted for the broccoli.
• If you have leftover cooked chicken, by all means, use it!
Chicken Cordon Bleu Casserole Recipe Photo ©2019 Peggy Filippone