Creamy Cordon Bleu Layers (Printable Version)
A comforting casserole with tender chicken, ham, Swiss cheese and a creamy sauce topped with crispy Panko crumbs.
# Ingredients:
→ Protein
01 -
300 grams shredded cooked chicken
02 -
150 grams Black Forest ham slices
→ Dairy
03 -
150 grams Swiss cheese slices
04 -
240 milliliters whole milk
→ Sauce
05 -
2 tablespoons Dijon mustard
06 -
2 tablespoons all-purpose flour
07 -
30 grams unsalted butter
→ Topping
08 -
60 grams Panko breadcrumbs
09 -
15 grams unsalted butter, melted
# Steps:
01 -
Evenly spread shredded cooked chicken across the bottom of the baking dish.
02 -
Place Black Forest ham slices gently over the chicken ensuring full coverage.
03 -
Arrange overlapping Swiss cheese slices on top of the ham layer.
04 -
Melt butter in a saucepan over medium heat, whisk in flour continuously until smooth and lightly golden. Gradually add whole milk in small increments while stirring constantly to form a thick, lump-free sauce. Whisk in Dijon mustard until fully incorporated.
05 -
Evenly pour the prepared Dijon cream sauce over the layered chicken, ham, and cheese.
06 -
Mix Panko breadcrumbs with melted butter until evenly coated, then scatter uniformly over the sauced layers.
07 -
Bake in a preheated oven at 180°C for 25-30 minutes or until the topping is golden and bubbly. Allow to rest for 10 minutes before serving to set.
# Notes:
01 -
Adding milk gradually while stirring continuously prevents sauce lumps and ensures a velvety texture.
02 -
Let the casserole rest after baking to allow layers to set and improve slicing.
03 -
Use soft shredded chicken for the best texture and flavor integration.