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Chicken Cordon Bleu Casserole

You will love that this recipe has all the flavor you have come to expect from a Chicken Cordon Bleu recipe, but with a few delicious variations.

For those who love traditional classics but also love adding a unique flair to your recipes, here is a fresh take on the traditional French Classic.  You will love this Chicken Cordon Bleu Casserole recipe, it has all the flavor you have come to expect from a Chicken Cordon Bleu recipe, but with a few delicious variations.

What you will need to make Chicken Cordon Bleu Casserole:

  • Broccoli Florets
  • Fusilli
  • Butter
  • Boneless, Skinless Chicken Breast
  • Small Onion
  • Salt
  • Ground Pepper
  • All-Purpose Flour
  • Dijon Mustard
  • Milk
  • Swiss Cheese
  • Diced Ham
  • Fresh Parsley
  • Panko Breadcrumbs, preferably whole-wheat
  • Olive Oil

The juicy, tender chicken breast is still the focal point of your dish, of course, and all other ingredients combine to enhance and compliment the chicken. The breasts are surrounded by diced ham pieces, crisp, fresh broccoli florets, whole wheat fusilli, and then smothered in a thick and rich, creamy cheese sauce. The dish is topped with a fantastic blend of mouth watering spices. The panko bread crumbs, browned to a golden deliciousness, top off your casserole and seal in all the flavor you’ve become accustomed to, without some of the work involved in the traditional stuffed chicken breast recipe.

The French term cordon bleu is translated as “blue ribbon”.[4]According to Larousse Gastronomique cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and by outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook’s apron.

Making our easy Chicken Cordon Bleu Casserole is super simple.

  • Put a large pot of water on to boil.
  • Cook broccoli in the boiling water until just tender and bright green, about 3 minutes.
  • Transfer to a large bowl with a slotted spoon.
  • Add pasta to the boiling water and cook according to package directions.
  • Drain and rinse with cold water.
  • Transfer to the bowl with the broccoli.
  • Heat butter in a large skillet over medium heat.
  • Add chicken, onion, salt and pepper.
  • Cook, stirring frequently, until the onion has softened and the chicken is no longer pink throughout, 6 to 8 minutes.
  • Add flour and mustard.
  • Stir until coated.
  • Add milk and bring to a boil.
  • Cook, stirring, until thickened slightly, 2 to 4 minutes.
  • Transfer to the bowl with the broccoli and pasta.
  • Stir in cheese, ham and parsley.
  • Transfer the mixture to a 9-by-13-inch baking dish, spreading evenly.
  • Combine panko and oil in a small bowl.
  • Sprinkle over the casserole.Bake until the casserole is heated throughout and the breadcrumbs are beginning to brown, about 30 minutes (or 50 minutes, if casserole has been frozen).

Rarely will you find a casserole dish that combines such an amazing amount of delicious flavor and tantalizing, savory goodness. This dish is great for family meals or a potluck dinner and guaranteed to delight anyone who you share it with!

Try one of our other Chicken Dinners as well!

Chicken Chili Soup

White Bean Chicken Chili

One Skillet Chicken Pot Pie

Chicken Skewers in the Microwave

Chicken Casserole

Chicken Cordon Bleu Casserole

Yield: 1 Casserole
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
You will love that this recipe has all the flavor you have come to expect from a Chicken Cordon Bleu recipe, but with a few delicious variations.

Ingredients

  • 2 cups broccoli florets, chopped
  • 8 ounces whole-wheat fusilli
  • 2 tablespoons butter
  • 1 pound chicken breast -boneless, skinless, cut into ½-inch pieces
  • 1 small onion, chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons Dijon mustard
  • 2 cups reduced-fat milk
  • 1 cup shredded Swiss cheese
  • 1 cup diced ham, 4 ounces
  • ½ cup chopped fresh parsley
  • 1 cup panko breadcrumbs
  • 1 tablespoon extra-virgin olive oil

Instructions

  1. Preheat oven to 375°F. Put a large pot of water on to boil. Cook broccoli in the boiling water until just tender and bright green, about 3 minutes. Transfer to a large bowl with a slotted spoon. Add pasta to the boiling water and cook according to package directions. Drain and rinse with cold water. Transfer to the bowl with the broccoli.
  2. Heat butter in a large skillet over medium heat. Add chicken, onion, salt and pepper. Cook, stirring frequently, until the onion has softened and the chicken is no longer pink throughout, 6 to 8 minutes.
  3. Add flour and mustard. Stir until coated. Add milk and bring to a boil. Cook, stirring, until thickened slightly, 2 to 4 minutes. Transfer to the bowl with the broccoli and pasta. Stir in cheese, ham and parsley. T
  4. Transfer the mixture to a 9-by-13-inch baking dish, spreading evenly. Combine panko and oil in a small bowl. Sprinkle over the casserole.
  5. Bake until the casserole is heated throughout and the breadcrumbs are beginning to brown, about 30 minutes (or 50 minutes, if casserole has been frozen).
Nutrition Information
Yield 12 Serving Size 1 cup
Amount Per Serving Calories 292Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 55mgSodium 395mgCarbohydrates 29gFiber 4gSugar 4gProtein 23g

I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.

 
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