Oven-baked Easy Chicken Cordon Bleu Casserole has all of the flavor and crispiness of classic Chicken Cordon Bleu but none of the mess. It's quick and easy to prepare and, best of all, it can be made ahead.
Spray a 9x13 inch baking dish with non-stick cooking spray or grease with butter. Set aside.
Cut the chicken breasts evenly in half length-wise to make six chicken cutlets about 1/2 inch thick.
Place the chicken in the baking dish and season both sides with salt and pepper.
Place a double slice of ham (or two thinner slices) to cover each piece of chicken.
Top each piece of chicken with a slice of Swiss cheese. Make sure the chicken is covered with the ham and cheese.
Add the melted butter to the panko bread crumbs and mix to combine. Sprinkle the panko mixture evenly over the chicken breasts and bake for 25-35 minutes or until the chicken is done and registers 165 degrees on an instant-read meat thermometer.
Chicken Cordon Bleu Sauce Directions :
While the chicken bakes, make the sauce by adding the butter to a large saucepan over medium heat.
When the butter has melted, add the flour and constantly stir for about 2 minutes.
Slowly add the milk and constantly whisk to avoid lumps. Add the chicken bouillon and continue whisking until it thickens, which should take about 4 minutes.
When the sauce is bubbly and thickened remove it from the heat and stir in the mustard, Worcestershire sauce, and cheese. Stir until the sauce is smooth and creamy.
Keep the sauce warm until the chicken is ready to serve. If it becomes too thick, add a tablespoon or more of milk and stir until it is the right consistency.
To serve, top the chicken with the sauce and enjoy!
Sharon's Expert Tips:
To ensure your chicken cooks evenly, try to make sure that your chicken pieces are roughly the same size and thickness.
If your chicken is thicker or thinner than 1/2 inch, it will take more or less time for the chicken to cook. I would start checking at 25 minutes to make sure you don't overcook it.
To make Easy Chicken Cordon Blue Casserole ahead, prepare the chicken and top it with the ham and swiss cheese. Cover with plastic wrap. Mix the panko and butter and store separately. Make the sauce, cool and store separately. Store everything in the refrigerator for up to 24 hours. Take the chicken and sauce out of the refrigerator and allow to come to room temperature for about an hour before baking. Top the chicken with the panko mixture and bake as directed. While the chicken bakes place the sauce in a saucepan over low heat and gradually heat it. Stir frequently to keep it from scorching. May need to add a little milk to thin it.