Tuesday, June 25, 2013

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole


  • 2.5 lbs russet potatoes (about 4 medium), peeled and sliced 1/8-inch thick
  • 1 1/2 tsp. salt
  • 4 Tbls. butter
  • 1 small/medium yellow onion, chopped
  • 1 tsp. dried thyme
  • 3 medium garlic cloves, finely minced, or 1 1/2 tsp.
  • 6 Tbls. all-purpose flour
  • 2 C. low-sodium chicken broth
  • 3/4 C. heavy cream or milk
  • 7 oz. Swiss cheese, shredded, about 2 cups
  • 2 Tbls. Dijon mustard or Grey Poupon hearty spicy brown mustard
  • 1/4 tsp. cayenne pepper
  • 2 lbs. boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
  • 2 C. deli ham, chopped
  • 2 Tbls. minced fresh parsley leaves

  1. For the topping, place bread and butter in a food processor until coarsely ground. Set aside.
  2. For the filling, preheat the oven to 400 degrees, with the oven rack in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes. Carefully drain potatoes and set aside.
  3. Melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt and cook until the onions are softened, about 6 minutes.
  4. Add the garlic and cook about 1 minute, stirring constantly.
  5. Add the flour, stirring constantly, cook until golden, about 1 minute.
  6. Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened. 
  7. Remove sauce from heat and whisk in Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.
  8. Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan.
  9. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed ensuring he chicken is not clumped together in order to cook thoroughly.
  10. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping.
  11. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes.
  12. Sprinkle with parsley and cool for 10 minutes before serving.

*This casserole can be made ahead of time and stored in the refrigerator until you are ready to cook. Please add 5-7 minutes to the baking time.

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