Chicken Cordon Bleu Casserole

The preparation time for this quick, healthful, and delightfully surprising Chicken Cordon Bleu Casserole dish is just fifteen minutes, and it has juicy chicken and ham, a creamy sauce, gooey cheese, and a hidden vegetable.

You will learn how to make the Chicken Cordon Bleu Casserole, which is certain to be the best casserole that you have ever had the pleasure of eating, by reading this article.

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Why You’ll Love This Recipe:

Cooked to perfection, with tender chicken and succulent ham.
It’s like eating warm, gooey cheese.
It’s easy to make this rich, creamy sauce.
Vegetables stashed away in plain sight
This dish is ready in about an hour (mostly hands-off)
Gluten-free and naturally low in carbs

What Is Cordon Bleu?

A schnitzel cordon bleu or a cordon bleu schnitzel is a breaded and fried meal of beef and cheese. Meat that has been thinly pounded and wrapped around a piece of breaded and pan-fried or baked meat, such as veal or pig, is referred to as cordon bleu.

Ingredients That You’ll Need:

Choosing the right ingredients for a simple chicken cordon bleu casserole is the focus of this section. Please refer to the recipe card for exact measurements.

Cauliflower: What a surprise! Cauliflower is the best-kept secret in the kitchen! So that they cook evenly, separate the cauliflower into florets of the same size. If you enjoy roasted veggies, feel free to use them in this recipe.
Avocado Oil: Use avocado oil for the greatest taste and nutrients, but any vegetable oil will do.
Sea Salt and Black Pepper: The quantity of salt in the recipe presupposes that salt has been applied before heating your shredded chicken. Before baking the casserole, if it’s fully unsalted, you may add extra salt to taste.
Heavy Cream: The rich and creamy taste of the dish is enhanced by the use of heavy cream. Full-fat coconut milk (from a can) might replace the milk, but the sauce will be runnier.
Sour Cream: For the finest taste, use full-fat sour cream instead of reduced-fat sour cream. If mayonnaise isn’t available, you may use it instead, but the taste will be different.
Ham and Dijon Mustard: are a perfect match in this hearty stew. Yellow mustard may be used, although it may be too overpowering for the dish; Dijon mustard is the preferred taste.
Garlic: If you want the finest taste, use fresh garlic, or jarred garlic if you like. If you like, you may use garlic powder in its place.
Chicken: Cooking the chicken is a must. Chicken breasts or thighs may be used to produce your shredded chicken. Rotisserie chicken, packaged precooked chicken breast, diced baked chicken breast, or any leftover chicken you may have are some of the other possibilities for convenience.
Ham: Use deli ham or leftover keto glazed ham to make ham for this recipe.
Swiss Cheese: You may buy pre-shredded Swiss cheese, or you can shred your own to get the greatest taste. Swiss, Gruyere, mozzarella, or even pepper jack may be added to the mix. Cheese slices might be melted on top of the dish instead of shredded cheese if you want.
Pork Rinds: You may use breadcrumbs or crackers instead of pork rinds in this dish, but they give a lovely crunch. You may use panko breadcrumbs instead of regular breadcrumbs if you’re preparing this for a family and don’t mind the carbohydrates.

How Do You Stop Chicken Cordon Bleu From Leaking?

To prevent the cheese from melting out of the chicken while it is baking, use big chicken breasts (at least 8 ounces each) and chill the filled chicken breasts in the refrigerator before breading them. This will prevent the cheese from melting out of the chicken while it is baking.

How Long To Cook A Chicken Cordon Bleu Casserole?

In an oven that has been prepared to 400 degrees Fahrenheit, this dish should be finished cooking after 40 minutes. However, every oven is different; the chicken should no longer be pink, and an instant-read thermometer should register at least 165 degrees Fahrenheit when placed in the middle (74 degrees C).

How To Make Chicken Cordon Bleu Casserole?

Turn the temperature in the oven up to 400 degrees F. (204 degrees C).
Toss the cauliflower with oil in a large basin and set it aside. Add some cracked black pepper and salt from the sea.
Arrange the cauliflower in a dish suitable for baking. Roast in the oven for about 25 to 30 minutes, or until the sides are golden brown.
In the meanwhile, combine all of the ingredients for the cheese mixture in a big bowl: sour cream, heavy cream, mustard, garlic, and half of the shredded cheese (1 cup). Mix in the ham and chicken to the sauce.
When the cauliflower is finished cooking, remove it from the oven but keep the temperature at 400 degrees Fahrenheit (204 degrees C).
Combine the cauliflower with the ingredients in the bowl. If necessary, adjust the seasoning with salt and pepper to taste.
Put the casserole mixture into a dish that is 9 inches by 13 inches (23 centimeters by 33 centimeters). On top, sprinkle the remaining 1 cup of cheese, and if using pork rinds, then sprinkle them on top of the cheese.
Bake for ten minutes, or until the cheese has melted to the desired consistency. If you want the topping to have a golden brown color, you may broil the dish for two to three minutes.

Recipe Tips

Include vegetables if you prefer a casserole with the vegetables already mixed in, feel free to add steamed broccoli, mushrooms, bell pepper, green beans, peas, frozen mixed vegetables, or any other vegetables that your family enjoys. If you do not prefer a casserole with the vegetables already mixed in, feel free to omit the vegetables. There is enough cheese sauce for everyone to share! I would recommend preparing the veggies in advance by either sautéing, steaming, or parboiling them, and then adding them to the casserole after the crescent rolls have been cooked (before you pour on the sauce).
You may make this recipe using chicken breasts, chicken breast tenders, or even a rotisserie chicken that has already been cooked and purchased from the supermarket. You’ll need around three cups’ worth of cooked chicken, diced or shredded, in total.
Always choose a pan that can be transferred from the cooktop to the oven to save yourself time and work when it comes to cleaning dishes.

Recipe Variations

Egg Noodles: When I entertain, I almost always go with the classic combination of chicken cordon bleu and egg noodles. This essentially implies that I was aware that I needed to cook a chicken cordon bleu casserole that also included noodles. Although I’ve found that egg noodles are the best choice for this dish, you may certainly substitute any other kind of pasta that you choose.
Ritz Crackers: The buttery taste that these crackers provide to the top of this dish is one of my favorite aspects of it. They are simple to break up, and you may find a box of them in my pantry virtually at all times.
Mustard from Dijon is an essential ingredient for making a tasty cordon bleu sauce. Mustard made with stone ground mustard and mustard made with yellow mustard may both be used in a hurry.
Cayenne pepper and red pepper flakes have been added to the sauce to give it a little more kick or heat. These are not required, but they are strongly suggested.

Can You Make This Chicken Cordon Bleu Casserole Ahead?

This Chicken Cordon Bleu Casserole recipe allows you to prepare the dish ahead of time and then reheat it in the oven when you are ready to serve it.

Because the chicken is already cooked, however, the casserole may be put together ahead of time, covered, and kept in the refrigerator until it is time to bake it. If you want to maintain any kind of sanity on weeknights, I strongly suggest giving this method for meal preparing a go. Consult the recipe notes for instructions on how to carry out the steps necessary to achieve the desired outcomes.

What To Serve With Chicken Cordon Bleu Casserole?

This quick and simple dish will go well with any of your preferred vegetables. A green salad, roasted broccoli, garlic parmesan roasted asparagus, or Instant Pot Glazed Carrots are some of my favorite sides to accompany this dish when I serve it to guests. These are some serving suggestions:

How To Store Chicken Cordon Bleu Casserole In The Fridge?

If it is sealed in an airtight container, this Cordon Bleu Casserolemay be stored in the refrigerator for up to four days. Bake for 20 to 25 minutes at 350 degrees Fahrenheit, or until the meat is completely cooked through.

How To Freeze Chicken Cordon Bleu Casserole?

A casserole may be kept for up to one month in the freezer if it is sealed in a freezer bag or airtight container.

Uncooked: Wrap firmly in foil, then keep for up to one month in the freezer. Before baking, thawing in the refrigerator for at least 24 hours is recommended for optimal results. If the dish is brought to the oven while it is still cold, the time needed to bake it will almost probably need to be increased.
It is not a good idea to place a casserole that has already been cooked or leftover chicken cordon bleu casserole that is in a baking dish immediately into a hot oven because the glass may break. Before putting the dish in the oven, make sure that it has been allowed to sit at room temperature for at least 20 to 30 minutes.

How to Reheat Chicken Cordon Bleu Casserole?

Reheating this delicious dinner in the oven is, in my view, the most effective method to do it. This technique not only rewarms the creamy chicken in an even manner but also causes the stuffing on top to become more crunchy.

Put the Chicken Cordon Bleu Casserole in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius) for 15 to 20 minutes, or until the casserole is well heated! If it seems as if the casserole is about to dry out or get too brown, cover it with aluminum foil.

How To Reheat Chicken Cordon Bleu Casserole In Air Fryer?

In an air fryer set to 400 degrees Fahrenheit, the Chicken Cordon Bleu Casserole takes only three to four minutes to reheat. Chicken Cordon Bleu Casserole tastes just as excellent chilled as it does hot.

What Can Be Substituted For Cauliflower?

Broccoli: You may use broccoli in place of cauliflower in any recipe that would ordinarily call for cauli. When I’m searching for something different to use in place of cauliflower, this is without a doubt my first option. The color will of course be far more green, but the texture and form are an amazing match. Additionally, the flavor of broccoli has become more robust. This may be a wonderful thing or it could be a bad thing.
Zucchini (Courgettes): Because of its mild flavor, zucchini is a great vegetable to use instead of cauliflower in a variety of dishes. It is extremely good when sliced and roasted, but it is also wonderful when shredded and made into “rice” from zucchini. Cauliflower has a substantially lower proportion of dry matter to total weight than zucchini does. This is something to keep in mind while preparing zucchini. Before using zucchini “rice” or sliced zucchini, it is recommended to first remove some of the moisture from the zucchini by sprinkling it with a little salt and allowing it to stand for a few minutes. This will help remove some of the moisture.
Root Vegetables: In recipes calling for roasted cauliflower, root vegetables in diced form provide an excellent stand-in for the cauliflower. Be prepared to change your cooking times since the majority of root vegetables take a bit longer to cook. Consider the yam, the potato, the rutabaga, the swede, the turnip, the celeriac (celery root), and the parsnip. Another thing to keep in mind with root vegetables is that they often have a considerably greater carb content than cauliflower does.
Cabbage: It is not possible to substitute cabbage in any of the recipes that call for cauliflower, such as cauliflower rice, cauliflower pizza, or cauliflower mash. However, cabbage that has been cooked may be substituted for cauliflower in other recipes. Simply cut the cabbage into thin slices rather than slicing it into florets as you would for cauliflower, and be ready to alter the cooking time according to the new requirements. In most cases, cabbage will finish cooking more quickly than cauliflower.

What’s The Difference Between Chicken Kyiv And Cordon Bleu?

The filling is what differentiates Chicken Cordon Bleu from Chicken Kyiv as the fundamental distinction between the two. The difference between Chicken Kyiv and Chicken Cordon Bleu is that Chicken Kyiv is packed with cold butter, whereas Chicken Cordon Bleu is stuffed with ham and cheese. Aside from that, the method of preparation and the list of ingredients in each of these recipes are practically the same.

Baked Chicken Recipes Are made Even Simpler:

FAQ Section

How long do you cook chicken cordon bleu from Safeway?

In a low-volume dish, combine the breadcrumbs, salt, and butter. Spread equally over the tops of the wrapped breasts, coating the mustard mixture completely. About twenty minutes into the baking process, the chicken should be fully cooked and golden brown. The temperature inside should approach 165 degrees Fahrenheit (74 degrees Celsius).

What is in chicken cordon bleu sauce?

While the chicken is cooking, get started on making the sauce by melting butter in a saucepan that’s about medium in size. Mix in flour until the ingredients come together in a ball. Add the milk in a slow, steady stream while whisking, breaking up any lumps that form as you go. Mix in the dijon mustard, garlic powder, parmesan cheese, and salt and pepper to taste after stirring in the ingredients.

Why is it called Chicken Cordon Bleu?

Although the name “chicken cordon bleu” comes from the French phrase “cordon bleu,” which refers to an award for outstanding achievement, the origin of this dish may be traced back to Switzerland. The breaded chicken that serves as the foundation of this meal is more frequently referred to as schnitzel in most parts of the globe.