Chicken Cordon Bleu Casserole

All the cordon bleu flavors—chicken, ham, and Swiss—baked under a Dijon cream sauce with buttery panko.

Ingredients

• 6 tablespoons butter, divided
• 2 cups cubed ham
• 1 1/4 cups shredded Swiss cheese
• 1 1/4 cups shredded Monterey Jack
• 4 cooked chicken breasts, cubed
• 1/2 cup panko breadcrumbs
• 1/4 cup flour
• 2 cups milk
• 1 cup chicken broth
• 2 tablespoons Dijon mustard
• 1/2 teaspoon cayenne
• Salt and pepper, to taste

Steps

1. Heat the oven to 350°F and grease a 9×13-inch baking dish.
2. Layer half the chicken, ham, and cheeses; repeat with the remaining chicken, ham, and cheeses.
3. Melt 2 tablespoons butter and toss with the panko. In a saucepan, melt the remaining butter, whisk in the flour, then gradually add milk and broth. Stir in Dijon, cayenne, salt, and pepper; melt in about 1 cup of the cheese mixture if desired for a richer sauce.
4. Pour the sauce over the casserole, top with remaining cheese and buttered panko, and bake 25 to 30 minutes until bubbly and golden.

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