Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole
4 cups cooked chicken breast, chopped
8 oz. ham, diced
1 cup Swiss cheese, shredded
1 cup Panko bread crumbs
4 tablespoons unsalted butter, melted
1 teaspoon thyme leaves, fresh or dried
1 tablespoon Dijon mustard
1 1/4 cups milk
1 can (10.75 oz.) cream of chicken soup
1/4 teaspoon garlic powder
1/2 teaspoon paprika
Salt and cracked black pepper to taste
Cooking spray
Preheat your oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with cooking spray.
In a large bowl, mix together the chopped chicken, diced ham, and half of the Swiss cheese. Spread the mixture evenly in the prepared baking dish.
In a separate bowl, whisk together the cream of chicken soup, milk, Dijon mustard, garlic powder, thyme, salt, and pepper until smooth.
Pour the soup mixture over the chicken and ham layers, making sure to cover completely.
Sprinkle the remaining Swiss cheese over the soup mixture, creating a cheesy layer.
In a small bowl, combine the melted butter, Panko bread crumbs, and paprika. Sprinkle this mixture over the casserole top.
Bake uncovered for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Allow the casserole to rest for a few minutes before serving to let it set.

Here are some common questions about Chicken Cordon Bleu Casserole along with their answers:

1. Can I use leftover chicken for this recipe?

  • Yes, you can use leftover cooked chicken for this recipe. Simply chop it into bite-sized pieces and use it in place of the cooked chicken breast.

2. Can I use turkey instead of ham?

  • Yes, you can substitute diced turkey for the ham if you prefer. The casserole will still have a delicious flavor reminiscent of Chicken Cordon Bleu.

3. Can I use a different type of cheese?

  • While Swiss cheese is traditional for Chicken Cordon Bleu, you can experiment with other cheeses if you prefer. Gruyère or Emmental cheese would also work well in this recipe.

4. Can I make this casserole ahead of time?

  • Yes, you can assemble the casserole ahead of time and refrigerate it until you’re ready to bake it. Just be sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.

5. Can I freeze this casserole?

  • Yes, you can freeze this casserole either before or after baking it. If freezing before baking, assemble the casserole as directed but do not bake it. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed. If freezing after baking, allow the casserole to cool completely, then wrap tightly and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in a preheated oven until heated through.

6. Can I use regular bread crumbs instead of Panko bread crumbs?

  • Yes, you can use regular bread crumbs instead of Panko bread crumbs if that’s what you have on hand. However, Panko bread crumbs tend to provide a crispier texture.

7. Can I omit the Dijon mustard?

  • While Dijon mustard adds a nice flavor to the casserole, you can omit it if you’re not a fan or if you don’t have any on hand. The casserole will still be delicious without it.

8. Can I add vegetables to this casserole?

  • Yes, you can add vegetables such as broccoli, peas, or spinach to the casserole for added flavor and nutrition. Simply mix them in with the chicken and ham before adding the soup mixture. Adjust the cooking time as needed if adding additional ingredients.