Chicken Cordon Bleu-Deconstructed

Chicken Cordon Bleu CasseroleSo the other night, I had a few odds and ends of items that I needed to use up in my fridge (ie.: ham and Swiss cheese) so I got to thinking about what I could make (besides a ham sandwich–duh) and came up with Chicken Cordon Bleu, but then I figured why not turn it into a baked dish instead of a portioned dish.
So, I defrosted some chicken breasts and threw this together with the help of a recipe I found on Tasty Kitchen. Enjoy and feel free to add other items like broccoli or corn if you so desire…


Chicken Cordon Bleu-Deconstructed


3 chicken breasts-cut into bite-sized pieces
Salt & Pepper
1/2 pound honey ham-rough chopped
4 squares Baby Swiss Cheese
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk (I used up some heavy cream and skim milk and it worked great, so use whatever you have on hand)
1 tablespoon Dijon mustard
1/2 teaspoons Paprika
Salt and Pepper to taste
4 tablespoons butter-melted
1 cup Panko bread crumbs (these are the best, but use whatever you have on hand)
1/2 teaspoons seasoned salt (Lawry's)
1 teaspoon dried parsley


Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick cooking spray. Set aside.
In a non-stick skillet, cook the chicken pieces. Then lay them in the bottom of the baking dish. Top with the ham, then lay the cheese slices over the top.
Melt the butter in a medium saucepan over medium heat. Stir in the flour and whisk until incorporated-about 2 minutes. Slowly add in the milk, stirring the whole time. Heat and stir until it thickens-about 6 minutes. Stir in the mustard, paprika and season with salt and pepper.
Pour the sauce over the cheese layer, evenly.
In a small microwaveable bowl, melt the butter. Add in the bread crumbs, seasoned salt and parsley. Mix until combined, then pour evenly over the sauce.
Bake for 45 minutes, uncovered. Remove from oven and let sit for 5-10 minutes.

Adapted from Tasty Kitchen

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One Response to “Chicken Cordon Bleu-Deconstructed”

  1. 1
    Karson — June 27, 2016 @ 6:12 am

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