Small-Batch Chicken Cordon Bleu Casserole

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Small-Batch Chicken Cordon Bleu Casserole

This Small-Batch Chicken Cordon Bleu Casserole is creamy, cheesy, and topped with golden panko crumbs. Made with rotisserie chicken, ham, Gruyère cheese, and a Dijon cream sauce, it delivers classic chicken cordon bleu flavors in a quick, weeknight-friendly casserole for two to four.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 407kcal

Author: Chula King

Equipment

small saucepan
whisk
1 ½ quart oven-safe casserole dish
Silicone Spatula
Nonstick spray

Ingredients

3 Tablespoons (1.5 ounces) unsalted butter, divided
1 Tablespoon all-purpose flour
1 cup milk
1 ½ teaspoons Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon salt (See Tip 1)
⅛ teaspoon black pepper
1 ¼ cups (5 ounces) shredded Gruyère cheese, divided
2 cups (around 10 ounces) rotisserie chicken cut into ½–¾ inch pieces (See Tip 2)
½ cup (3 ounces) ham, diced
½ cup Panko breadcrumbs
1 Tablespoon Parmesan cheese, grated
1 teaspoon fresh parsley, chopped (optional garnish)

Instructions

Preheat the oven to 375°F. Spray a 1 ½-quart baking dish with nonstick spray. Set aside.
In a small saucepan, melt butter over medium heat. Stir in flour; cook 1 minute. Slowly whisk in milk; cook until slightly thickened, around 3 to 4 minutes. Whisk in salt, pepper, garlic powder, and Dijonmustard. Remove from heat and whisk in ½ cup Gruyère until smooth.
Spread the chicken and ham evenly in the prepared casserole dish. Sprinkle with ½ cup of Gruyère cheese.
Pour the sauce over the chicken, ham, and Gruyère cheese. Top with the remaining ¼ cup of Gruyère cheese.
Mix the Panko breadcrumbs, Parmesan cheese, and melted butter in a small bowl. Sprinkle evenly over the top of the casserole. (See Tip 3)
Bake uncovered at 375°F for 25 to 30 minutes, until bubbly and golden brown.
Garnish with parsley if desired.
Yield: 2 to 4 servings.

Video

Notes

Rotisserie chicken and ham tend to be salty. Therefore, add additional salt sparingly.
May use chicken breasts, cut into pieces, and cooked until no longer pink in place of the rotisserie chicken.
May be prepared in advance up to this point. Cover tightly, and refrigerate up to 24 hours. Bake uncovered, straight from the refrigerator, adding 10 extra minutes to the baking time.

Nutrition