PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
All the flavors you love i chicken cordon bleu are here in this cozy casserole. There’s ham, Swiss cheese, a hint of Dijon, and, of course, chicken, without any of the stuffing, dredging, and searing of the original. Instead, this effortless chicken casserole comes together all in the same pot, with cubed ham and chicken gently cooked in a gooey, cheesy sauce. Then it all gets transferred to a baking dish, topped with prosciutto bread crumbs (has anything ever sounded better?), and baked until golden, bubbling, and delicious. It’s comfort food taken to a whole new level!
What is the “blue” in chicken cordon bleu?
In the case of this dish or its original inspiration, “bleu”—which is French for “blue”—doesn’t refer to the color or even the cheese, but rather the “cordon bleu,” a blue ribbon that was worn by the highest-ranking knights beginning in 16th-century France. The term may refer to either the excellence of the dish or the fact that the chicken was wrapped around the delicious fillings like a ribbon. Of course, in this pan, there’s no wrapping involved.
What is the difference between chicken kyiv and chicken cordon bleu?
Chicken cordon bleu and chicken kyiv are both stuffed chicken recipes that utilize breaded chicken. The difference is that chicken kyiv is stuffed with an herbed garlic butter, while chicken cordon bleu is stuffed with ham and cheese. The more you know!
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Yields:
6 – 8
servings
Prep Time:
0
hours
15
mins
Total Time:
1
hours
30
mins
all purpose flour
freshly ground black pepper
boneless, skinless chicken breasts, cut into 1″ pieces
shredded Swiss cheese (about 1 lb.), divided
Chopped fresh parsley, for serving
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- Preheat oven to 350°. Coat a 13″-by-9″ baking dish and a rimmed baking sheet with cooking spray.
- Arrange prosciutto on prepared baking sheet in an even layer with no overlap. Bake until crispy, 10 to 15 minutes. Let cool (they will continue to crisp while cooling).
- Meanwhile, in a large saucepan over medium heat, melt butter. Whisk in flour and let bubble until light golden brown and toasted, about 2 minutes. Pour in broth and milk and simmer, whisking occasionally, until thickened, 4 to 6 minutes. Whisk in mustard, salt, and pepper.
- Stir chicken and ham into sauce. Simmer, stirring occasionally, until chicken is cooked through, 9 to 11 minutes. Stir in 2 cups cheese and immediately transfer mixture to prepared baking dish. Top with remaining 2 cups cheese.
- Place cooled prosciutto in a small bowl. Using the handle of a wooden spoon, crush into fine crumbs. Add panko and toss to combine. Sprinkle prosciutto mixture evenly over baking dish.
- Bake until filling is bubbling and crumbs are golden brown, 30 to 35 minutes. Top with parsley and serve.
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
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