Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Casserole is a twist on the classic ham and cheese stuffed chicken breast dish. Our version of Cordon Bleu is made as a casserole so you get all the flavors melded together and don’t have to worry about the cheese melting onto the pan. We use our British Pub Chicken Seasoning to add a more savory flavor than just the traditional salt and pepper. We also add a bit to the cheese sauce for even more flavor. The result is very flavorful which your family and guests will absolutely love. Serve with a rice or potato side dish, plus a seasonal vegetable and your dinner is complete. Enjoy!
Serves 4 to 6
Ingredients:
4 Medium Boneless, Skinless Chicken Breasts
3 Tablespoons Sheffield’s British Pub Chicken Seasoning
1 Teaspoon Freshly Ground Black Pepper
4 Tablespoons Butter, plus more to grease the casserole dish
1 Tablespoon Butter, Melted
½ Cup (about 2 ounces) Diced Ham
3 Tablespoons Flour
1 ½ Cup Whole Milk
1 Cup Chicken Broth
¼ Teaspoon Cayenne Chile Powder
1 ½ Tablespoons Dijon Mustard
1 Cup Grated Mozzarella Cheese
1 Cup Grated Swiss Cheese
½ Cup Panko Breadcrumbs
2 Tablespoons Chopped Fresh Parsley
Directions:
Preheat the oven to 375°F. Grease the inside of a 9 x 13 casserole dish.
Slice the chicken breasts horizontally into 8 cutlets. Pound to about ½” thick if needed. Sprinkle 2 tablespoons of the British Pub Chicken Seasoning evenly on both sides the chicken cutlets.
Melt 1 tablespoon of the butter in a large non-stick skillet over medium-high heat. Add 4 of the chicken cutlets, and cook 2 to 3 minutes per side until nicely browned. Transfer to a plate, lightly cover with foil and set aside. Add a second tablespoon of the butter to the pan. Brown the remaining 4 chicken cutlets. Transfer them to the plate and lightly cover with foil. Don’t wipe out the skillet.
Reduce the heat to medium. Add the diced ham to the skillet. Cook for 1 to 2 minutes until lightly browned. Stir occasionally so it doesn’t burn. Transfer to a small bowl and set aside until needed.
Place the rest of the butter in the same skillet still over medium heat. When melted, slowly add the flour to the melted butter. Stir well to combine, and cook for 1 minute. While stirring add the milk and chicken broth to the flour mixture until well combined. Add the remaining 1 tablespoon of the British Pub Seasoning, the black pepper, and the cayenne powder. Raise the heat and bring to a simmer. Stir about 2 to 3 minutes until thickened. Remove from the heat.
Add the Dijon mustard and ½ cup each of the mozzarella and Swiss cheese. Stir until the cheese is melted.
In a small mixing bowl, add the panko bread crumbs, parsley, and the melted butter. Mix well.
Ladle 1 ½ cups of the cheese sauce into the greased casserole dish. Arrange the chicken cutlets in the dish, overlapping a bit if needed. Ladle the remaining sauce over the chicken cutlets evenly. Spread around with a spoon if needed to evenly cover. Add the diced ham over the chicken cutlets. Evenly spread the remaining ½ cup each of the mozzarella and Swiss cheese on top. Sprinkle the Panko mixture on top.
Bake 25 to 30 minutes until golden brown and bubbly, and chicken is cooked to an internal temperature of 165ºF. Serve with a rice side dish, garlic mashed potatoes, or seasonal green vegetable of your choice.