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Pioneer Woman chicken cordon bleu casserole turns chicken cutlets, ham and Swiss cheese into a creamy, golden baked dinner in 55 minutes. Save this easy chicken casserole dinner for Sunday supper, cozy winter nights or a dinner party, because it's all layered in one 9x13 baking dish.
Brown the chicken cutlets in the skillet before they go into the dish, because that golden crust gives the whole casserole its flavor. Skip the searing and the chicken tastes pale and plain under all that cheese sauce.
Instead of rolling and stuffing each breast like the classic, the chicken, ham and sauce are layered, so everyone gets every flavor in one scoop. Cooking the ham in the same skillet picks up the chicken drippings, which then flavor the roux.
What you need for this recipe
Pyrex 9x13 glass baking dish
It holds the layered chicken and sauce in one even layer so everything bakes evenly.
Buy on AmazonOXO 11-inch balloon whisk
It keeps the roux and milk smooth so the cheese sauce comes out without lumps.
Buy on AmazonThermoPro instant-read thermometer
It confirms the chicken reaches a safe 165°F in the center after baking.
Buy on AmazonPantry pick Diamond Crystal kosher salt, 3 lb
A light, flaky kosher salt that is easy to pinch and less salty by volume.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Chicken Cordon Bleu Casserole
Course: DinnerCuisine: American, SwissDifficulty: Medium4
servings30
minutes25
minutes1358
kcalSeared chicken cutlets and browned ham sit under a silky Swiss and mozzarella sauce with a buttery panko crown. Once it bakes, the sauce bubbles up around the chicken while the crumbs turn crisp and golden.
Ingredients
8 chicken cutlets
1 1/2 tsp. kosher salt, divided
3/4 tsp. ground black pepper, divided
4 tbsp. salted butter, plus 2 tsp., melted, divided, plus more for casserole dish
1/2 c. diced ham
3 tbsp. all-purpose flour
1 1/2 c. milk
1 c. chicken broth
1/8 tsp. cayenne, optional
1 tbsp. Dijon mustard
1 c. grated Swiss cheese, divided
1 c. grated low-moisture mozzarella cheese, divided
1/2 c. panko breadcrumbs
1 tbsp. chopped fresh parsley, plus more for serving
Steamed rice and green beans, for serving, optional
Directions
- Preheat and butter dish: Preheat the oven to 375°F and butter a 9x13-inch casserole dish. That way the oven is ready when the casserole is assembled.
- Season the chicken: Season the 8 chicken cutlets evenly with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Make sure both sides are covered so every bite is seasoned.
- Sear the cutlets: Heat a large skillet over medium heat, then add 1 teaspoon butter and 4 cutlets. Cook 2 to 3 minutes per side until browned, then repeat with 1 teaspoon butter and the rest of the chicken. They won't be cooked through yet, and you shouldn't wipe the skillet unless the drippings turned dark brown.
- Brown the ham: Add 1/2 cup diced ham to the drippings in the skillet. Cook over medium heat, stirring occasionally, for about 2 minutes until lightly browned, then set it aside.
- Make the roux: Melt 3 tablespoons butter in the same skillet over medium heat, then slowly whisk in 3 tablespoons all-purpose flour. Cook for 1 minute, whisk in 1 1/2 cups milk and 1 cup chicken broth, and add the cayenne if you like. Simmer, stirring often, for about 3 minutes until thickened, then take it off the heat.
- Melt in the cheese: Stir in 1 tablespoon Dijon mustard and 1/2 cup each of the Swiss and mozzarella until melted. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Mix the topping: Combine 1/2 cup panko, 1 tablespoon chopped parsley and 1 tablespoon melted butter in a small bowl. Mix well so every crumb is coated.
- Assemble the casserole: Spoon 1 1/2 cups of the cheese sauce into the prepared dish and arrange the chicken cutlets on top, overlapping slightly. Spoon the remaining sauce over the chicken, scatter on the browned ham, then top with the remaining 1/2 cup each Swiss and mozzarella and the panko mixture.
- Bake and serve: Bake for 25 to 30 minutes until golden brown and bubbly and the chicken is cooked through. Sprinkle with extra parsley and serve with steamed rice and green beans if you like.
Tools for this recipe
- Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Ree's cookbook Dinner's Ready!
FAQs
Can I swap the Swiss cheese for something else?
Gruyere is the closest swap, and it melts into the sauce just as smoothly. Provolone or white cheddar also work, though they taste a little less nutty than Swiss.
How do I store and reheat leftovers?
Cover the dish or move portions to an airtight container and keep them in the fridge for up to 3 days. Reheat at 350°F until hot in the middle, which keeps the sauce creamy better than the microwave.
Can I make this casserole ahead of time?
You can assemble it a day ahead, cover it and refrigerate, then bake it when you're ready. Add a few extra minutes in the oven since it starts cold, and keep the panko topping separate until just before baking so it stays crisp.
What can I use if I don't have a large skillet?
Sear the cutlets in a smaller skillet in more batches, adding a little butter each time. A cast iron pan works well too, as long as you keep the drippings for the ham and sauce.
What's the most common mistake with this casserole?
Skipping the sear is the big one, because the chicken then tastes bland and the dish loses its browned flavor. Another is baking it uncovered for too long, so watch the panko and pull it once it's golden.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, ThermoPro instant-read thermometer.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
