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A comforting casserole combining tender chicken, ham, broccoli, and Swiss cheese in a creamy Dijon-Parmesan sauce, topped with crispy buttery panko breadcrumbs. Easy to prepare and perfect for weeknights or special dinners.

Ingredients

Scale
  • 4 cups cooked chicken, shredded or diced (rotisserie chicken recommended)
  • 2 cups diced ham (smoked, honey-glazed, turkey ham, or smoked turkey as alternatives)
  • 2 cups shredded Swiss cheese (Emmental, Jarlsberg, or mild white cheddar as substitutes)
  • 1 cup freshly grated Parmesan cheese (Pecorino Romano or Grana Padano as alternatives)
  • 3 cups fresh broccoli florets (cauliflower florets, asparagus tips, or frozen peas as swaps)
  • 2 tablespoons unsalted butter (margarine or plant-based butter as substitutes)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (gluten-free flour if needed)
  • 1 1/2 cups milk (whole, skim, almond, or soy milk)
  • 1 cup chicken broth (vegetable broth or seasoned water as alternatives)
  • 1 teaspoon Dijon mustard (stone-ground or whole-grain mustard as stand-ins)
  • 1 teaspoon chicken or vegetable stock powder/bouillon
  • Salt and pepper to taste
  • 1 cup panko bread crumbs (gluten-free panko or regular breadcrumbs; can substitute with crushed pork rinds for low-carb)
  • 2 tablespoons unsalted butter, melted (for breadcrumb topping)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Bring a medium pot of salted water to a boil. Add broccoli florets and cook for 2 to 3 minutes until crisp-tender and bright green. Drain and set aside.
  3. Start the sauce by melting 2 tablespoons butter in a small saucepan over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
  4. Reduce heat to low, whisk in flour and cook for about 1 minute to remove raw flour taste and thicken the mixture.
  5. Slowly pour in chicken broth and milk while whisking constantly to avoid lumps. Stir in Dijon mustard, stock powder, and Parmesan cheese.
  6. Simmer sauce for 2–3 minutes until thick and creamy. If too thick, add 1–2 tablespoons more milk as needed. Season with salt and pepper to taste.
  7. In a casserole dish, spread cooked chicken evenly on the bottom.
  8. Sprinkle cooked broccoli and diced ham evenly over the chicken layer.
  9. Pour the creamy Dijon-Parmesan sauce evenly over the layers.
  10. Top with shredded Swiss cheese and additional Parmesan cheese for extra meltiness.
  11. In a small bowl, mix panko breadcrumbs with melted butter until combined.
  12. Sprinkle the buttery breadcrumb mixture evenly over the casserole.
  13. Bake uncovered at 400°F (200°C) for 30 minutes until topping is golden brown and casserole is bubbling hot.
  14. Optional: For a crunchier topping, broil the casserole for 1–2 minutes at the end, watching carefully to prevent burning.
  15. Remove from oven and let rest for 5–10 minutes before serving to allow the sauce to set for easier slicing.

Notes

Use shredded rotisserie chicken for convenience and extra flavor., To keep the sauce silky smooth, whisk in broth and milk slowly and cook the roux properly., Blanching broccoli briefly preserves its bright color and texture., Use unsalted butter to control overall saltiness due to ham, cheese, and stock powder., If using frozen broccoli or other frozen vegetables, thaw and drain well to avoid sogginess., This casserole can be made ahead: assemble and chill up to 24 hours or freeze up to 3 months., For freezing, wrap tightly in a freezer-safe container and thaw overnight before baking., For gluten-free version, use gluten-free flour, gluten-free breadcrumbs, and confirm broth/stocks are gluten-free., Try cheese variations like Monterey Jack, mozzarella, cheddar, or blue cheese for different flavors., Add extra vegetables such as spinach, diced tomatoes, or asparagus tips to boost nutrition., Add spice with jalapeños, red pepper flakes, or hot sauce in the cream sauce., Top with crispy bacon bits or fried onions for extra texture and flavor.

Nutrition

Find it online: https://cozyovenkitchen.com/chicken-cordon-bleu-casserole/