One-Pot Chicken Cordon Bleu Casserole
My husband and I are both from Minnesota, and when we head home for the holidays, one of our ﬁrst stops is at a local restaurant for lunch. They no longer have chicken cordon bleu on the menu, but somehow he is able to order it anyway! With plenty of chicken, ham, cheese, and crispy bread crumbs to mimic the pan-fried classic, I’ve made one of our favorite meals a regular indulgence in this one-pot-wonder version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 6-8 1x
- Category: Entrées
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup whole milk
- 1 cup shredded Swiss cheese
- 2 cups shredded cooked chicken breast meat
- 2 cups cooked long-grain white or brown rice
- 8 ounces cooked ham steak, diced
- 1/2 cup panko bread crumbs
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon unsalted butter, melted
- Preheat the oven to 400 degrees F.
- In a deep 10-inch ovenproof and table-worthy skillet, heat the olive oil over medium heat, add the onion, and sauté for 1 minute, until translucent. Add the ﬂour and stir for 1 minute until it turns golden brown. Gradually add the broth, whisking until thick and smooth, about 1 minute. Add the milk and whisk until the sauce is smooth, an additional minute. Remove from the heat and stir in the Swiss cheese until it is melted and incorporated.
- Stir the chicken, rice, and ham into the sauce in the pan, mixing completely. Smooth the top. In a small bowl, combine the panko and Parmesan and stir in the melted butter, then sprinkle the mixture evenly over the top of the casserole. Bake for about 20 minutes, until the edges are bubbling and the top is lightly browned. Serve.
- To cook the chicken, place 2 boneless, skinless breasts on a baking sheet and bake at 350 degrees F for 30 minutes. Remove from the oven and shred.
Keywords: chicken, cordon bleu, casserole, one-pot