Chicken Cordon Bleu Casserole Recipe

Chicken: Cooked and shredded, this forms the base of the casserole.

Ham: Diced, it adds a savory and slightly salty flavor.

Swiss cheese: Shredded, it provides a creamy and tangy taste.

Heavy cream: Used to create a rich and creamy sauce.

Dijon mustard: Adds a tangy and slightly spicy kick to the sauce.

Garlic powder: Enhances the overall flavor with a hint of garlic.

Onion powder: Adds a subtle onion flavor to the dish.

Breadcrumbs: Creates a crunchy topping for the casserole.

Butter: Melted and mixed with breadcrumbs for a golden, crispy topping.

To ensure the breadcrumbs topping is extra crispy, toast them lightly in a dry skillet over medium heat before mixing with the melted butter. This step adds an additional layer of texture and flavor to your Chicken Cordon Bleu Casserole.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a great alternative.

• ham - Substitute with bacon: Bacon adds a smoky flavor and similar saltiness, enhancing the dish.

• swiss cheese - Substitute with gruyere cheese: Gruyere has a similar nutty flavor and melts well, making it an excellent replacement.

• heavy cream - Substitute with half-and-half: Half-and-half provides a similar creamy texture with less fat.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions give a fresh and slightly sweet flavor.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes add a crunchy texture and can be a gluten-free option.

• butter - Substitute with olive oil: Olive oil provides a healthier fat option and a slightly different flavor profile.

• Allow the chicken cordon bleu casserole to cool completely before storing. This helps prevent condensation, which can make the breadcrumbs topping soggy.
• Transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3-4 days. When ready to enjoy, reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through.
• For freezing, portion the casserole into individual servings or keep it whole, depending on your preference.
• Wrap each portion or the entire dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Label with the date and contents to keep track of freshness.
• Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for about 25-30 minutes or until the casserole is hot and bubbly. If the topping starts to brown too quickly, cover loosely with foil.
• For a quicker reheating option, use the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power in 1-minute intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover Chicken Cordon Bleu Casserole to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the breadcrumbs from burning.
  4. Heat for about 20-25 minutes, or until the casserole is heated through.
  5. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, then check the temperature.
  4. Continue heating in 1-minute increments until the casserole is hot throughout.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Add the leftover Chicken Cordon Bleu Casserole to the skillet.
  4. Stir occasionally to ensure even heating, breaking up any large chunks.
  5. Heat for about 10-15 minutes, or until the casserole is thoroughly warmed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in an air fryer-safe dish or on a piece of aluminum foil.
  3. Heat for about 10-15 minutes, checking halfway through to ensure even heating.
  4. For a crispy top, you can add a bit more breadcrumbs during the last 5 minutes of reheating.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Mixing bowl: Needed to combine the shredded chicken, diced ham, and shredded swiss cheese.

• Whisk: Used to mix together the heavy cream, dijon mustard, garlic powder, and onion powder.

• Baking dish: The vessel in which the casserole mixture is spread out evenly and baked.

• Small bowl: Used to mix the breadcrumbs with the melted butter.

• Measuring cups: Essential for accurately measuring the heavy cream, breadcrumbs, and other ingredients.

• Measuring spoons: Used to measure the dijon mustard, garlic powder, and onion powder.

• Spatula: Helps in stirring the cream mixture into the chicken mixture and spreading it evenly in the baking dish.

• Cheese grater: Needed to shred the swiss cheese if it is not pre-shredded.

• Knife: Used to dice the ham into small pieces.

• Cutting board: Provides a safe surface for dicing the ham.

• Oven mitts: Protect your hands when placing the baking dish in the oven and removing it once baked.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Pre-shredded cheese: Opt for pre-shredded swiss cheese to cut down on prep time.

Pre-diced ham: Purchase pre-diced ham to eliminate the need for chopping.

Mix in one bowl: Combine all ingredients in one large bowl to minimize cleanup.

Quick breadcrumb topping: Use store-bought breadcrumbs and mix with melted butter directly in the measuring cup.