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Chicken Cordon Bleu Casserole

chickencordonbleucasseroleChicken cordon bleu casserole is a take on a restaurant favourite. A flavourful homemade creamy, cheesy sauce is tossed with pasta, chicken and ham. It’s all topped with buttery breadcrumbs and baked until bubbly.

Cheese Sauce:
2 Tbsp. butter
3 Tbsp. all-purpose flour, unbleached
¾ cup milk
1 cup chicken broth
2 tsp. cooking sherry
1 Tbsp. Dijon mustard
½ tsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. dried thyme leaves
½ tsp. black pepper, freshly ground
½ tsp. sea salt
1 cup Swiss cheese, shredded
1 cup Monterey Jack cheese or white sharp cheddar cheese, shredded

Casserole:
8 oz chicken, cooked, chopped (~ 2 cups)
4 oz ham, diced (~ 1 cup)
12 oz penne or other medium size pasta, cooked al dente

Topping:
½ cup Panko breadcrumbs
2 Tbsp. butter, melted
2 Tbsp. Parmesan cheese, grated
1 tsp. fresh parsley, chopped

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Whisk in chicken broth and milk a little bit at a time until smooth. Continue stirring until the sauce thickens, about 7 minutes. Let boil 1 minute.

Add in sherry, Dijon, Worcestershire, garlic powder, thyme and pepper. Remove from heat and stir in Swiss and Monterey Jack cheeses.

Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham and sauce. Pour into a 9x13" baking dish.

Combine melted butter, Panko breadcrumbs, Parmesan cheese and parsley. Sprinkle over top of casserole.

Bake uncovered for 25-30 minutes or until hot and the top is lightly browned. Remove from the oven and rest for 10 minutes before serving.

Makes 6 servings.

Cook's Notes:

  • Be sure not to overcook pasta before adding it to the casserole. Drain it when it’s just al dente, and it will finish cooking as it bakes.
  • For the chicken, use rotisserie or cooked chicken breasts.
  • Leftovers can be refrigerated up to 3 days, and will keep in the freezer up to 3 months.
  • If making ahead for freezer or refrigerator, leave off the topping and add before cooking.
  • To reheat, cover with foil and bake for 20-25 minutes in a preheated oven set at 325°F (165°C/140°C fan, Gas Mark 3).