Chicken cordon bleu casserole takes the flavors of this delicious classic chicken dish and throws them into one yummy meal. Chicken cordon bleu is traditionally made with ham and Swiss cheese, and it’s fried to perfection. Many times you’ll find a delicious sauce on top. I wanted to combine all of these flavors into one, while also adding my own spin.
Key Ingredients to Chicken Cordon Bleu Casserole
The key ingredients to chicken cordon bleu casserole are quite simple. I use chicken, ham steak, American cheese (I’m not that crazy about Swiss), white rice and bread stuffing mix. And then of course you’ll need some additional ingredients for the delicious sauce that really makes this dish come together. See full ingredients below.
Can You Make Chicken Cordon Bleu Casserole Without the Rice?
The short answer is yes. You can absolutely substitute the rice for something else or leave it out altogether and double your protein if you’re trying to limit your carb intake. If you’re really living on the edge – throw in some steam cauliflower as your “carb.” Not a rice fan but still want the carbs? Feel free to use egg noodles or your favorite pasta in this chicken cordon bleu casserole. The sky is the limit. And the family is going to love this one! Recipe is below!
Chicken Cordon Bleu Casserole
Ingredients
For the Sauce
- 1/4 C Butter
- 1/4 C Flour
- 2 C Chicken broth
- 1/4 C Milk
- 2 T Dijon mustard
- 1 C Sour cream
- 3 slices American cheese
- 1/3 C Cheddar cheese
- 1/2 tsp Onion powder
- 1/2 Ham steak diced (you need one full ham steak for full recipe — half for sauce and half for topping)
For the Chicken
- Salt & Pepper to taste
- 2 Large chicken breasts
- 1/3 C Olive oil
For the Topping
- 2 C Pepperidge Farm stuffing mix
- 3/4 C Chicken broth
- 1/2 Ham steak (you need one full ham steak for full recipe — half for sauce and half for topping)
- 1/4 C Butter
Additional Ingredients
- 3 10 oz Bags Steam in a bag white rice Can use brown rice if you prefer
- Non-stick spray
Instructions
- Preheat oven to 350 degrees.
- Spray a large casserole dish with non-stick spray and set aside.
For the Chicken
- Add olive oil to a pan and place on medium-high heat.
- Dice chicken into small cubes and season with salt & pepper.
- Add to pan.
- Cook on both sides for 2-3 minutes or until chicken is cooked through.
- Remove from heat and set aside.
For the Sauce
- Place small sauce pan on medium heat and add butter.
- Once butter is melted add flour and stir. You'll want to cook out the flour taste for about 1 minute consistently stirring.
- Add chicken broth and stir until roux is incorporated.
- Add milk, sour cream, mustard, onion powder and stir until sour cream is incorporated.
- Slowly add cheese and whisk until melted.
- Add diced ham steak (note: be sure you are only using half and saving second half for topping).
- Add salt and pepper to taste. (pinch of each is plenty)
- Place sauce on low heat.
For the Rice
- Follow the directions on the rice. I personally use steam in a bag white rice which takes about 4 minutes per bag. Feel free to toss these in the microwave while you are making the sauce.
- Once rice is fully cooked add to a mixing bowl and pour about 1 cup of the sauce in and stir until combined.
- Set aside.
For the Topping
- In a separate bowl mix your stuffing mix and your broth then set aside.
Assembling your Chicken Cordon Bleu Casserole
- In your already sprayed casserole dish start assembling this like you would a lasagna.
- Add a spoonful of sauce to the bottom and distribute throughout dish.
- Add half of the cooked chicken and drizzle with some of the sauce.
- Add half of the rice and drizzle with some of the sauce.
- Repeat the above. (be sure to save a small amount of sauce for the topping)
- For your final layer add the topping. Evenly distribute as best you can.
- Add remainder of the sauce on top.
- Slice your half a stick of butter into butter pats and place on top.
- Put casserole in the oven for about 25 minutes uncovered or until top is golden brown.
- Remove from oven and serve!
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