Description
Pioneer Woman Chicken Cordon Bleu Casserole brings classic French-inspired comfort to your dinner table with a creamy, cheesy twist. Layers of tender chicken, savory ham, and Swiss cheese meld together under a golden, crispy breadcrumb topping that promises pure satisfaction.
Ingredients
Scale
Protein:
- 8 chicken cutlets
- ½ cup diced ham
Seasonings and Spices:
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 1/8 teaspoon cayenne pepper (optional)
- 1 tablespoon Dijon mustard
Dairy, Cheese, and Baking Ingredients:
- 4 tablespoons plus 2 teaspoons salted butter, divided (plus additional for greasing the casserole dish)
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup chicken broth
- 1 cup grated Swiss cheese, divided
- 1 cup grated low-moisture mozzarella cheese, divided
- ½ cup panko breadcrumbs
- 1 tablespoon chopped fresh parsley, plus more for garnish
Optional Serving Suggestions:
- Steamed rice
- Green beans
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 9-by-13-inch (23-by-33-centimeter) baking dish with butter to prevent sticking.
- Season chicken cutlets with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat a large skillet over medium temperature and melt 1 teaspoon butter. Cook chicken cutlets for 2-3 minutes per side until golden, ensuring a light sear without fully cooking. Transfer to a separate plate and repeat with another teaspoon of butter for remaining cutlets.
- In the same skillet, sauté diced ham over medium heat until lightly caramelized, approximately 2 minutes. Remove ham and set aside.
- Melt 3 tablespoons butter in the skillet, then whisk in flour and cook for 1 minute to create a roux. Gradually incorporate milk and chicken broth, adding optional cayenne for heat. Simmer while stirring constantly until sauce thickens, about 3 minutes.
- Remove sauce from heat and blend in Dijon mustard. Stir in 1/2 cup each of Swiss and mozzarella cheeses until completely melted. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Spread 1 1/2 cups cheese sauce across the bottom of the prepared baking dish. Layer chicken cutlets in a slightly overlapping arrangement. Pour remaining cheese sauce over chicken and sprinkle additional Swiss and mozzarella cheeses on top.
- Mix panko breadcrumbs, chopped parsley, and 2 teaspoons melted butter. Evenly distribute this crispy topping across the casserole.
- Bake in the preheated oven for 25-30 minutes until the topping turns golden brown and the casserole bubbles around the edges. Garnish with extra fresh parsley if desired. Serve immediately, accompanied by steamed rice and green beans for a complete meal.
Notes
- Slice Chicken with Precision: Carefully butterfly the chicken breast by placing it flat, pressing gently, and cutting horizontally to create even, tender cutlets perfect for consistent cooking.
- Create Silky Smooth Sauce: Whisk milk gradually into the pan, incorporating grated cheese slowly to ensure a velvety texture without any unwanted lumps.
- Capture Perfect Baking Signs: Watch for golden-brown tops and bubbling edges, which signal your casserole has reached peak deliciousness and is ready to serve.
- Layer Chicken for Maximum Moisture: Overlap chicken pieces slightly in the baking dish to help retain juiciness and distribute heat evenly.
- Achieve Ideal Chicken Searing: Lightly brown chicken on both sides during initial frying, allowing it to finish cooking in the oven without becoming dry.
- Control Sauce Consistency: Adjust sauce thickness by cooking longer if too runny or adding milk if too dense, aiming for a spoon-coating texture that enhances the dish’s overall appeal.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg