Chicken cordon bleu has always had something of the dinner party about it. The chicken, gammon and cheese filling is rich and satisfying, but stuffed chicken is often more work than most people want to put in to a weeknight dinner.
This Easy Chicken Cordon Bleu Casserole takes those familiar flavours and turns them into a comforting baked dish. Instead of individual stuffed portions, the casserole is a family-style meal that’s easy to serve and especially attractive when everyone wants something warm and hearty.
The best chicken cordon bleu casserole is creamy without being too runny, flavourful without being too salty, and hearty without being too heavy. The balance between the chicken, gammon, cheese and sauce is what makes the finished dish a success.
What Is Chicken Cordon Bleu Casserole
Chicken cordon bleu casserole is a baked dish that is based on the classic chicken cordon bleu. It’s usually the usual mix of chicken, gammon and cheese, served in a casserole.
Classic chicken cordon bleu involves wrapping ham and cheese in chicken, then typically breading the outside. The casserole version is where those flavours come from but the structure is different.
Some casseroles have a creamy sauce while others have more of a cheesy topping or a crispy finish. The exact mix will depend on the recipe.
The attraction is ease and comfort. Instead of serving individual portions of stuffed chicken, you can also divide a casserole to serve family style.
A good version should still taste like chicken cordon bleu, with the savoury ham and cheese complementing the chicken.
Why You’ll Love This Easy Casserole
Chicken cordon bleu casserole is appealing as it brings a familiar combination of flavours into a comforting dinner. The creamy, savoury nature of it is especially satisfying on cooler evenings.
The casserole format is also easy to serve. A single baking dish can serve multiple portions without requiring a fancy presentation.
It’s a natural for family meals, as it goes easily with simple vegetables or a fresh salad. The main dish is rich enough not to have to complicate the sides.
Another benefit is that recipes can highlight different textures. Some have a creamy finish, others have a crispy topping like the breaded outer layer of traditional cordon bleu.
The best version should be comforting but balanced, with chicken, gammon and cheese all playing a part in the end flavour.
Best Chicken, Ham and Cheese to Use
As the base of the casserole is chicken, texture is key. Chicken breast is a popular option because it’s mild enough to pair well with the ham and cheese.
Already cooked chicken can be used in recipes made for it, but raw chicken needs to be handled and cooked differently. You should make it just like it is on the recipe card.
Ham adds a savoury flavour with a hint of saltiness. Different products have different moisture, saltiness and texture that can affect the finished casserole.
Swiss cheese is the traditional choice for chicken cordon bleu; it has a mild, nutty character. Variations can be made with other cheeses, but this will change the flavour and melting behaviour.
The best blend should be balanced in taste. The gammon should not make the dish too salty, and the cheese should be a complement to the chicken, not a dominant flavour.
Creamy Cordon Bleu Sauce – What It Is
This casserole combines chicken, gammon and cheese in a cheesy creamy sauce. If the consistency isn’t right, the final dish may be dry in spots and too wet in others.
The richness of the sauce will depend on the ingredients used to make it. Sauces that are thickened mainly with broth or another ingredient may have a different texture than those thickened with dairy.
Salt balance is something to consider as gammon and cheese are already savoury. If the sauce is over-seasoned, then the entire casserole will be too salty.
The sauce must also have enough body to coat the other ingredients. You might end up with a very thin sauce at the bottom of the dish, while an overly thick sauce can weigh down the casserole.
The best result is creamy and cohesive, with enough sauce to keep the chicken pleasant to eat without turning the casserole into soup.
How to Get a Creamy Casserole
The secret to a good creamy casserole is the balance of sauce and solid ingredients. If you put in too little sauce the chicken will be dry, and if you put in too much the dish will fall apart.
The choice of cheese also influences the texture. Some cheeses melt beautifully, but others might split or get greasy if you heat them the wrong way.
Also, the moisture in the chicken is key. Dry, overcooked chicken is still dry, even when it’s smothered in sauce.
Depth of casserole can affect uniformity of heat in the dish. A very deep baking dish might not behave the same way as a shallower one.
You want the casserole to be hot all the way through, with a creamy sauce and a nice contrast between the chicken, gammon and cheese.
How to Keep a Casserole From Getting Watery
Too much liquid is a common casserole problem. Some ingredients may release moisture when heated, especially if they contain water or were previously frozen.
Some dairy products act differently under heat. Ham can add moisture. The sauce needs to be planned around those characteristics.
Thawed frozen ingredients can also release extra liquid. If the recipe doesn’t account for that, it can throw off the consistency of the casserole.
A casserole that’s too wet can taste watered down and be hard to serve neatly. However, too much thickening can create a heavy, pasty texture.
The ideal consistency is one that lightly coats the ingredients and stays creamy after baking. We don’t want to dry out completely, we want a balance.
Easy Modifications
Some chicken cordon bleu casseroles have pasta in them, some have rice and some are just chicken, gammon and cheese. Different versions of the starch components absorb moisture differently, so they aren’t interchangeable.
It can add texture and tie it into the traditional breaded chicken cordon bleu with a crispy topping. However, not all recipes contain one.
Different cheeses can make quite a difference to the flavour. Swiss has a familiar cordon bleu personality, stronger cheeses will give a richer or sharper result.
Adapted recipes can also work with the added vegetables, especially when they offer colour and freshness. Their moisture content should be taken into consideration.
Remember that the sauce and casserole structure go together when substituting. Adding rice, pasta or vegetables to the recipe without changing the recipe can affect the final consistency.
What to Serve with Chicken Cordon Blue Casserole
Green beans make a nice side dish because their fresh flavour offsets the richness of the casserole. Same reason roasted brocolli is good.
A simple garden salad with a zesty dressing can make the meal feel lighter. The snap of the vegetables gives a nice contrast to the creamy main dish.
Another appealing choice is roasted asparagus, especially if you’re making the casserole for a family get-together.
You can serve bread with the casserole but it is not necessary. Depending on the recipe, the dish could already be a pretty heavy one.
Usually the best side is something fresh and fairly simple. This chicken cordon bleu casserole is flavourful enough to be the star of the meal all on its own.
Make-ahead, Storage and Freezing
Chicken cordon bleu casserole can be a great time-saver in meal planning but the best make-ahead technique will depend on whether the chicken is cooked or raw and how the sauce is prepared.
Dairy sauces may change texture during refrigeration. Some thicken and some can break apart when heated up again.
Refrigerate cooked leftovers promptly in covered shallow containers at 40°F (4°C) or below. Cooked chicken casseroles that are stored properly in the refrigerator are generally best within three to four days.
You might be able to freeze but creamy sauces and some cheeses can change consistency when thawed. A recipe that is written for freezer cooking will be more predictable.
Reheat leftovers to 165 °F (74 °C). The center should be hot, particularly if it’s a thick serving that you’re reheating.
Frequently Asked Questions About Chicken Cordon Bleu Casserole
Does chicken cordon bleu casserole have pasta?
Some do, many don’t. The dish is defined more by the flavour combination of chicken, gammon and cheese than by any required pasta ingredient.
Can I use rotisserie chicken?
Yes in recipes where the chicken is already cooked. The method of cooking should be such that the meat can be cooked before assembly.
What cheese is used in Chicken Cordon Bleu?
Swiss cheese is a traditional choice that is popular because its mild, nutty taste complements chicken and gammon nicely. Other cheeses are used in some variations to achieve a different melt or flavour.
Why is chicken cordon bleu casserole watery?
The casserole can become watery if there is too much moisture from the ingredients or the sauce hasn’t thickened to the desired consistency. Why exactly depends on the recipe and the ingredients used.
Is chicken cordon bleu casserole freezable?
Some variations freeze well, but creamy sauces and cheese may change texture when thawed. For best results, follow the instructions for freezing and reheating in the recipe.
Conclusion
Easy Chicken Cordon Bleu Casserole is a comforting family style dinner with the classic combination of chicken, gammon and cheese. It’s rich and flavourful and especially satisfying when you need something that doesn’t have to be the most complicated thing in the world to serve.
The trick to getting the best results is balancing the sauce, keeping the chicken tender and avoiding excess moisture. With those details, this casserole could be a nice addition to your weeknight dinner rotation.
Chicken Cordon Bleu Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, diced ham, and shredded Swiss cheese.
- In another bowl, whisk together the heavy cream, chicken broth, garlic powder, onion powder, and black pepper.
- Pour the cream mixture over the chicken, ham, and cheese, and stir to combine.
- Transfer the mixture to a greased 9×13 inch baking dish.
- If using, sprinkle the bread crumbs and Parmesan cheese evenly over the top.
- Bake in the preheated oven for 30-35 minutes, until hot and bubbly.
- Allow the casserole to cool for a few minutes before serving.
- Serve warm and enjoy!
