Chicken Cordon Bleu Casserole

Ingredients

• 3 cups broad pieces cooked chicken (450 g)
• 8 ounces sliced ham (225 g)
• 2 1/2 cups Swiss cheese (280 g)
• 5 tablespoons unsalted butter, divided (70 g)
• 1 cup panko breadcrumbs (60 g)
• 1/4 cup chopped parsley (15 g)
• 1/4 cup all-purpose flour (30 g)
• 1 cup chicken stock (240 g)
• 1 cup whole milk (240 g)
• 2 tablespoons Dijon mustard (30 g)
• 1 tablespoon lemon juice (15 g)
• 1/2 teaspoon garlic powder (1.5 g)
• 1/4 teaspoon black pepper (0.5 g)

Instructions

1. Toast crumbs. Heat oven to 375°F (190°C). Melt 28 g butter, add panko, and toss frequently for 3 to 4 minutes until evenly pale gold. Stir in parsley, transfer to a plate, and keep the crumbs loose.
2. Make sauce. Melt remaining butter over medium heat. Cook flour and garlic powder for 1 minute. Gradually whisk in stock and milk; simmer 3 to 4 minutes until the sauce coats the whisk and its trail holds.
3. Finish sauce. Remove pan from heat. Stir in Dijon, lemon juice, pepper, and 85 g Swiss until smooth and glossy with no unmelted strands. Taste the ham and sauce before deciding whether any salt is needed.
4. Layer. Layer half each broad chicken pieces and folded ham, one-third remaining cheese, and one-third sauce in a buttered 9-inch dish. Repeat without pressing, finish with sauce and cheese, then scatter panko loosely.
5. Bake. Bake uncovered for 22 to 25 minutes until sauce bubbles at several edges and cheese shows golden spots. Rest uncovered for 10 minutes, then cut into six rectangles and lift from the bottom with a thin spatula.

Notes

• Taste the cured ham and cheese before deciding whether the finished sauce needs salt.
• The 35-minute cook time includes up to 25 minutes baking and a 10-minute rest.
• Refrigerate for 4 days or freeze the assembled filling without crumbs for 2 months, adding freshly toasted panko after thawing.

Nutrition Facts