Once in a while I get an idea that won’t stop nagging at me. And the inspiration for this recipe came as one of those thoughts that just would not go away! And I’m glad it didn’t. Because the result was this recipe that is ever so much easier not only to prepare, but to eat than a regular chicken cordon bleu.

Now the first time I prepared this dish, I made the mistake of not making enough sauce. The casserole came out too dry. (My own fault since I glommed this recipe together from several I looked at on the internet.) But having eliminated that problem by doubling the sauce part, this is now a dish fit to serve company. Very tasty, and can be prepared ahead of time. I love that in a casserole.

So if you too love chicken cordon blue, but don’t appreciate the mess associated with the real thing, give this dish a try. It’s lovely. Great flavor and even a nice presentation.

And a general apology to our guests Tim & Susie, Todd & Cindy for having to eat my first attempt at this recipe. This version is much better. Honest it is!

And sorry about no photo of the casserole. Must have been brain dead. Just imagine a Pyrex dish with browned crumbs on the top and you have the whole picture. So to speak.

Chicken:

2 T. unsalted butter

4 boneless, skinless chicken breasts, cut into ¾-inch cubes  

kosher salt

freshly ground black pepper

Heat the butter in a large skillet. Add the chicken cubes lightly sprinkled with salt and pepper. Fry just until cooked through. Do not over-cook. Remove pan from heat. Using a large slotted spoon, transfer the cooked chicken to a roughly 9×13-inch casserole or glass Pyrex dish. Set aside. Pour the remaining liquid from the fry pan into a 4 cup measuring implement. Set aside.

Sauce:

6 T. unsalted butter

3 cloves garlic, finely minced

6 T. all-purpose flour

3 c. whole milk (approximately)

1 tsp. chicken bouillon  

3-4 T. Dijon mustard, or to taste

1½  c. grated Parmesan cheese

kosher salt

freshly ground black pepper

Melt the butter in a heavy pan. Add the garlic and cook for 1 minute. Whisk in the flour, and cook for 1-2 minutes. Add enough milk to the reserved chicken frying liquid to make 4 cups. Slowly pour in the milk mixture while whisking quickly to avoid lumps. Add the chicken bouillon. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard and Parmesan cheese. Stir until the cheese is melted. Season to taste with salt and pepper.

Casserole Assembly:

12 slices deli ham (about ½ lb.), cut into small pieces (I use Black Forrest ham)

12 oz. shredded Swiss cheese, or more to taste

2 T. unsalted butter  

2 c. Panko bread crumbs    

Scatter about half the cut ham over the cooked chicken pieces. Evenly place the grated Swiss cheese over the first bit of ham. Scatter the remaining ham over the cheese. Spread the sauce evenly over the top.  

Melt the remaining 2 tablespoons of butter in a skillet over medium heat. Remove pan from heat and stir in the panko. Sprinkle over the top of the casserole. Note: If you are making this dish ahead of time, don’t add the Panko topping until just before you pop the casserole in the oven.

Bake in a pre-heated 350 degree oven for 30-40 minutes or until the top is browned and the casserole is bubbling. The last half of the baking time can be convection. (This will help brown the top.) Remove from oven and let sit for about 5 minutes before serving.