Hamdi Saidani Pioneer Woman Chicken Cordon Bleu Casserole is made with chicken cutlets, salted butter, diced ham, all-purpose flour, milk, chicken broth, Dijon mustard, Swiss cheese, mozzarella cheese, and panko breadcrumbs. This easy Chicken Cordon Bleu Casserole recipe creates a tasty dinner that takes about an hour to prepare and can serve up to 6 people.
Pioneer Woman Chicken Cordon Bleu Casserole Ingredients
- 8 chicken cutlets
- 1 1/2 tsp. kosher salt, divided
- 3/4 tsp. ground black pepper, divided
- 4 tbsp. plus 2 tsp. salted butter, divided (plus additional for greasing the casserole dish)
- 1/2 cup diced ham
- 3 tbsp. all-purpose flour
- 1 1/2 cups milk
- 1 cup chicken broth
- 1/8 tsp. cayenne pepper (optional)
- 1 tbsp. Dijon mustard
- 1 cup grated Swiss cheese, divided
- 1 cup grated low-moisture mozzarella cheese, divided
- 1/2 cup panko breadcrumbs
- 1 tbsp. chopped fresh parsley, plus more for garnish
- Steamed rice and green beans (optional, for serving)
How To Make Pioneer Woman Chicken Cordon Bleu Casserole
- Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Generously butter a 9-by-13-inch casserole dish.
- Season and Cook the Chicken: Season the chicken cutlets evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat a large skillet over medium heat and add 1 teaspoon of the butter. Cook 4 chicken cutlets for 2-3 minutes per side until browned (they will not be fully cooked). Transfer to a plate. Repeat with another teaspoon of butter and the remaining cutlets.
- Cook the Ham: In the same skillet, add the diced ham and cook over medium heat until lightly browned about 2 minutes. Remove the ham and set aside.
- Make the Cheese Sauce: Add 3 tablespoons of butter to the skillet. Once melted, whisk in the flour and cook for 1 minute. Gradually whisk in the milk and chicken broth, adding cayenne if using. Bring to a simmer and cook, stirring often, until the sauce thickens, about 3 minutes. Remove from heat. Stir in the mustard and 1/2 cup each of Swiss and mozzarella cheese until melted. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Assemble The Casserole: Spread 1 1/2 cups of cheese sauce in the bottom of the prepared dish. Arrange the chicken cutlets in a single layer, slightly overlapping. Top with the remaining cheese sauce and sprinkle the remaining Swiss and mozzarella cheeses over the top. Combine the panko, parsley, and remaining 2 teaspoons of melted butter, then sprinkle this mixture evenly over the cheese.
- Bake The Casserole: Bake in the preheated oven until the topping is golden brown and the casserole is bubbly about 25-30 minutes. Garnish with additional parsley. Serve hot with steamed rice and green beans if desired.
Recipe Tips
- Cook Chicken Just Right: When you fry the chicken, brown it lightly on both sides but don’t cook it all the way. It will cook fully in the oven without becoming dry.
- How to Arrange Chicken: Put the chicken pieces slightly on top of each other in the dish. This keeps them moist as they bake with the cheese and sauce.
- Sauce Thickness: The sauce should be thick enough to stick to a spoon. If it’s too runny, cook it a bit longer; if too thick, add a bit more milk.
- Look for Golden Color and Bubbles: Near the end of baking, look for the top to turn golden brown and the edges to bubble. This means your casserole is cooked just right.
- Make Your Own Chicken Cutlets: It’s easy to make chicken cutlets from a boneless, skinless chicken breast. Place the chicken breast flat on a cutting board. Hold the knife with one hand and press down on the chicken with the other hand. Carefully cut the chicken in half horizontally, keeping your knife level.
- Prevent Lumps in Cheese Sauce: To avoid lumps in your cheese sauce, pour the milk slowly into the pan while whisking. Add the grated cheeses slowly too, so they melt smoothly and evenly.
What To Serve With Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Casserole pairs well with buttered noodles, sautéed asparagus, roasted Brussels sprouts, and a light Caesar salad. It also can be served alongside sweet cornbread, creamed corn, roasted beets, and herbed couscous for a delicious and complete meal.
How To Store Chicken Cordon Bleu Casserole
- In the Fridge: Let the casserole cool completely. Cover the dish with cling film or put it in a container with a tight lid. Keep it in the fridge for 3 to 4 days.
- In the Freezer: To keep it longer, wrap it well with foil and put it in a bag or container that’s safe for the freezer. You can freeze it for up to 2 months. Thaw it in the fridge overnight before you reheat it.
How To Reheat Leftover Chicken Cordon Bleu Casserole
- In The Oven: Heat your oven to 350°F (175°C). Put the casserole in a dish for the oven and cover it with foil. Warm it up for 15-20 minutes until it’s hot throughout.
- In The Microwave: Place some casserole in a dish that’s safe for the microwave and loosely cover it with plastic wrap. Microwave on high for 2-3 minutes, stirring in the middle to warm it evenly.
- In The Air Fryer: Set the air fryer to 350°F (175°C). Put the casserole in a container that fits in the air fryer. Heat for 5-10 minutes, check it in the middle so it doesn’t get too dry or hot.
Pioneer Woman Chicken Cordon Bleu Casserole Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 905
- Total Fat: 40 g
- Saturated Fat: 20 g
- Trans Fat: 0 g
- Cholesterol: 366 mg
- Sodium: 1346 mg
- Carbohydrates: 21 g
- Dietary Fiber: 3 g
- Sugar: 5 g
- Protein: 107 g
FAQs
Can I Use Regular Ham Instead Of Diced Ham?
Yes, you can use regular ham slices. Just chop them into small pieces before adding them to the skillet.
What Can I Use Instead Of Dijon Mustard?
If you don’t have Dijon mustard, you can substitute it with an equal amount of whole grain mustard or, in a pinch, yellow mustard for a slightly different flavor profile.
Can I Prepare This Casserole Ahead Of Time?
Yes, you can put it together the day before and keep it in the fridge. When baking, just cook it a little longer.
How Do I Know When The Casserole Is Fully Cooked?
The casserole is done when the cheese is melted and bubbly, and the topping is golden brown.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Rice Casserole
- Pioneer Woman Chicken Noodle Casserole
- Pioneer Woman Broccoli Chicken Rice Casserole
- Pioneer Woman Chicken Stuffing Casserole
- Pioneer Woman Chicken Enchilada Casserole
Pioneer Woman Chicken Cordon Bleu Casserole
Description
Pioneer Woman Chicken Cordon Bleu Casserole is made with chicken cutlets, salted butter, diced ham, all-purpose flour, milk, chicken broth, Dijon mustard, Swiss cheese, mozzarella cheese, and panko breadcrumbs. This easy Chicken Cordon Bleu Casserole recipe creates a tasty dinner that takes about an hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Generously butter a 9-by-13-inch casserole dish.
- Season and Cook the Chicken: Season the chicken cutlets evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat a large skillet over medium heat and add 1 teaspoon of the butter. Cook 4 chicken cutlets for 2-3 minutes per side until browned (they will not be fully cooked). Transfer to a plate. Repeat with another teaspoon of butter and the remaining cutlets.
- Cook the Ham: In the same skillet, add the diced ham and cook over medium heat until lightly browned about 2 minutes. Remove the ham and set aside.
- Make the Cheese Sauce: Add 3 tablespoons of butter to the skillet. Once melted, whisk in the flour and cook for 1 minute. Gradually whisk in the milk and chicken broth, adding cayenne if using. Bring to a simmer and cook, stirring often, until the sauce thickens, about 3 minutes. Remove from heat. Stir in the mustard and 1/2 cup each of Swiss and mozzarella cheese until melted. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Assemble The Casserole: Spread 1 1/2 cups of cheese sauce in the bottom of the prepared dish. Arrange the chicken cutlets in a single layer, slightly overlapping. Top with the remaining cheese sauce and sprinkle the remaining Swiss and mozzarella cheeses over the top. Combine the panko, parsley, and remaining 2 teaspoons of melted butter, then sprinkle this mixture evenly over the cheese.
- Bake The Casserole: Bake in the preheated oven until the topping is golden brown and the casserole is bubbly about 25-30 minutes. Garnish with additional parsley. Serve hot with steamed rice and green beans if desired.
Notes
- Cook Chicken Just Right: When you fry the chicken, brown it lightly on both sides but don’t cook it all the way. It will cook fully in the oven without becoming dry.
- How to Arrange Chicken: Put the chicken pieces slightly on top of each other in the dish. This keeps them moist as they bake with the cheese and sauce.
- Sauce Thickness: The sauce should be thick enough to stick to a spoon. If it’s too runny, cook it a bit longer; if too thick, add a bit more milk.
- Look for Golden Color and Bubbles: Near the end of baking, look for the top to turn golden brown and the edges to bubble. This means your casserole is cooked just right.
- Make Your Own Chicken Cutlets: It’s easy to make chicken cutlets from a boneless, skinless chicken breast. Place the chicken breast flat on a cutting board. Hold the knife with one hand and press down on the chicken with the other hand. Carefully cut the chicken in half horizontally, keeping your knife level.
- Prevent Lumps in Cheese Sauce: To avoid lumps in your cheese sauce, pour the milk slowly into the pan while whisking. Add the grated cheeses slowly too, so they melt smoothly and evenly.
Pioneer Woman Chicken Cordon Bleu Casserole, Ree Drummond Chicken Cordon Bleu Casserole
