This chicken Cordon Bleu casserole is everything you want from a chicken Cordon Bleu, but with way less effort. All the flavor is there in a version you can whip up on a weeknight, and easily scale to serve more people. How great is it when the easiest way to make a classic turns out to also be the best way?
Ingredients
- 0.33 cups panko breadcrumbs
- 2 tablespoons unsalted butter
- 1 tablespoon grated Parmesan cheese
- 1 pinch ground black pepper
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C).
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2
For topping, place panko in a small bowl; add in butter, Parmesan, and season with pepper. Stir together until evenly combined and mixture resembles coarse sand; set aside.
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3
Cut chicken into 1/2-inch cubes and transfer into a bowl. Season with salt, black pepper, cayenne, thyme, and salt. Add cream, Dijon, ham, and 2/3 of the grated Gruyere. Stir to combine, and transfer into a small baking dish. Top evenly with remaining 1/3 of the cheese,
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4
Spoon crumb mixture evenly over the top. Poke crumbs down lightly into the chicken mixture with the tip of the spoon before evening out the top.
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5
Bake in the preheated oven until chicken is cooked through, the casserole is bubbling around the edges, and the top is nicely browned, about 25 minutes. Let rest for 5 minutes before serving.
Nutrition Facts
Per serving
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