Description
A rich and comforting casserole that deconstructs the classic French dish into an easy-to-make, crowd-pleasing meal. Featuring tender chicken, salty ham, and melted Swiss cheese in a creamy roux-based sauce with a crunchy topping.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized cubes
- 1 cup diced cooked ham
- 1.5 cups grated Swiss cheese (divided)
- 1 cup sliced mushrooms (Cremini or white button)
- 3 tablespoons unsalted butter (divided)
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Pat chicken cubes dry and season generously with salt and pepper.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes until browned. Remove and set aside.
- In the same skillet, add another tablespoon of butter. Cook mushrooms for 5 minutes until browned. Add garlic in the last minute. Remove and set aside.
- Add the remaining tablespoon of butter to the pan. Sprinkle in flour and whisk constantly for 1-2 minutes to make a roux.
- Slowly whisk in chicken broth, then heavy cream. Cook until sauce thickens (3-4 minutes). Stir in Dijon mustard and dried thyme.
- Return chicken and mushrooms to the pan. Add ham and half of the Swiss cheese. Simmer for 2 minutes.
- Pour mixture into the prepared baking dish.
- Sprinkle remaining Swiss cheese over the top. Mix Panko breadcrumbs with Parmesan cheese and scatter evenly over the casserole.
- Bake for 20-25 minutes until cheese is bubbly and topping is golden brown. Let rest for 5 minutes before serving.
Notes
For a gluten-free option, swap flour for cornstarch and use gluten-free breadcrumbs. To ensure crispy topping, toss Panko in melted butter before sprinkling. Do not overcook chicken to avoid dryness. Pat chicken dry before searing for better browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 850
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 18
- Fiber: 1
- Protein: 32
Keywords: chicken cordon bleu, casserole, holiday dinner, easy weeknight meal, creamy chicken, comfort food, family dinner