Creamy Chicken Cordon Bleu Bake

By Vic

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Prep Time

15 min

Cook Time

40 min

Servings

6

Difficulty

Easy

2 lb boneless, skinless chicken breasts 8 oz sliced deli ham 8 oz Swiss cheese, shredded or thinly sliced 2 tbsp olive oil ½ tsp salt ¾ tsp Italian seasoning 5 tbsp unsalted butter, divided 3 tbsp all-purpose flour 1¼ cups chicken broth ¾ cup whole milk 1 tbsp Dijon mustard ½ tsp onion powder ¼ cup freshly grated Parmesan ¾ cup plain panko breadcrumbs 3 tbsp grated Parmesan

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. 2. Cut chicken breasts into bite-sized pieces. Season with salt and Italian seasoning. 3. Heat olive oil in a large skillet over medium heat. Cook chicken in batches for 5–7 minutes, stirring occasionally, until lightly golden and nearly cooked through. Remove from heat. 4. In a saucepan, melt 3 tbsp butter over medium-low heat. Whisk in flour and cook for 1 minute, stirring constantly. 5. Slowly whisk in chicken broth, followed by milk. Simmer gently for 3–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. 6. Remove sauce from heat. Stir in Dijon mustard, onion powder, and ¼ cup Parmesan until smooth. 7. Spread chicken evenly across the prepared baking dish. Layer chopped ham over the chicken, followed by Swiss cheese. 8. Pour the Dijon sauce evenly over the chicken, ham, and cheese. 9. In a small bowl, combine panko breadcrumbs, 2 tbsp melted butter, and 3 tbsp Parmesan. Sprinkle evenly over the casserole. 10. Bake uncovered for 25–30 minutes, until the topping is golden, the sauce is bubbling, and the chicken reaches an internal temperature of 165°F. 11. Remove from oven and let rest for 5 minutes before serving.