I like chicken Cordon Bleu but I don’t like all the steps that go to making it. That’s why this casserole is so good – no pounding chicken, no making filling, dredging, breading, frying. In fact, with the cheese sauce covering everything, this might actually be better than traditional. You can even make it easier by buying already cooked chicken. You’d need about 3 cups of cooked chicken.
This is a recipe that can be made ahead – make it and put it in the casserole dish and you can refrigerate it until ready to cook. Add in time to take in account that it is going from cold.
Chicken Cordon Bleu Casserole
2 tablespoons olive oil
4 boneless, skinless chicken breasts
salt and pepper, to taste
4 tablespoons (1/2 stick) butter
1 medium onion, chopped
1/3 cup flour
2 cups whole milk
1 1/2 cup cooked ham, diced
2 cups Swiss cheese, grated
10-20 Ritz crackers, crumbled
Preheat oven to 350.
Heat oil in cast iron skillet. Cut chicken breasts into strips and sprinkle with salt and pepper. Brown all sides in the skillet, about 10 minutes. Remove from heat to a plate. Wipe out the pan.
Melt butter in the skillet. Sauté the onions until translucent, about 5 minutes. Add the flour and cook for 5 minutes more, stirring constantly. Add the milk in several small batches – whisking well after each addition to make sure there are no lumps in the sauce. Bring sauce to a simmer. Add all but a half cup of cheese to the pan and stir to melt.
Cube chicken. Add it and the ham to the skillet and stir to combine. Spoon it into a casserole dish.
Add remaining cheese to crumbled crackers. Mix with your fingers and then sprinkle over the top of the casserole.
Bake uncovered for 30-45 minutes, depending on how deep your casserole dish is. Let stand 10 minutes before serving.