Easy Chicken Cordon Bleu

Easy Chicken Cordon Bleu

Submitted by Laura Bergman


  • 1 whole cooked chicken bones removed, diced or shredded (about 5-6 cups)
  • 1/2 lb. thinly sliced honey ham chopped
  • 1/4 lb. thin sliced baby Swiss cheese
  • For the sauce:
  • 4 Tbsp. butter
  • 4 Tbsp. flour
  • 3 cups whole milk or more if needed
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Dijon mustard
  • 3/4 tsp. salt
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. pepper
  • For the topping:
  • 1 1/2 cups Panko breadcrumbs
  • 4 Tbsp. butter


  • Preheat oven to 350 degrees. Spray a 9x13 pan. Add chicken to pan. Top with ham. Add Swiss cheese. Melt butter in a large sauce pan over medium heat. When melted, stir in flour to form a roux. Do not brown. Once roux is smooth, slowly pour in cold milk while stirring to make a smooth sauce. Cook over medium heat to thicken. Stir in lemon juice, Dijon mustard, salt, paprika, and pepper. Bring sauce to a low boil and turn off heat. Pour sauce evenly over casserole. For the topping, melt butter and stir in Panko breadcrumbs. Sprinkle over the top of the casserole. Bake uncovered for 45 minutes. Allow to cool for 5-10 minutes before serving.