Chicken cordon bleu can take a bit of time to make, with all the stuffing the chicken, breading, frying and baking. This simple recipe takes all the goodness we love about the dish and puts it into an easy casserole with a twist.
With this recipe, we make a creamy mustard cheese sauce that smothers the chicken and ham. We start off by making a classic bechamel. We cook flour and butter together to make a blonde roux. Then we slowly whisk in half and half followed by fontina cheese and Dijon mustard. The mustard cuts the creaminess of the fontina and brings the entire dish together.
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Cooktop Cove
Cordon bleu casserole
10
30 minutes
20 minutes
50 minutes
3 tablespoons melted butter
1 tablespoon minced garlic
1 tablespoon dried or finely minced parsley
For Dijon sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups half and half
2 cups shredded fontina cheese
1 teaspoon salt
2 tablespoons Dijon mustard
1½ pounds cooked chicken meat, shredded (you can use leftovers or rotisserie chicken, discard the bones)
1 pound thinly sliced Black Forest ham
2 cups shredded Gruyere cheese
1 (8-ounce) package croissant dough sheet, such as Pillsbury Crescent Dough Sheet
Preheat oven to 375 degrees Fahrenheit.
In a small bowl, mix together 3 tablespoons melted butter, garlic and parsley.
To make Dijon sauce: In a medium saucepan, melt 4 tablespoons butter on medium-high heat. When butter starts to bubble, add flour and whisk until smooth to make a roux. Cook roux for 2 to 3 minutes on medium-low heat. Gradually add half and half and whisk until smooth. Let mixture thicken and come to a simmer.
Turn off heat. Add fontina cheese, salt and Dijon mustard. Whisk until the cheese is melted and fully incorporated.
Assembly: Arrange cooked chicken in a casserole dish. Evenly distribute Dijon sauce over the top. Layer the ham, and then sprinkle the Gruyere cheese over the top.
Unroll croissant dough sheet. Do not separate at seams. Pinch seams together to make two rectangular pieces of dough. Prick dough with a fork.
Place dough on top of cheese, tucking in the edges of the dough along the sides of the casserole dish.
Brush dough liberally with the garlic-herb butter.
Bake for 20 minutes.
Remove from oven and allow to cool for 5 minutes before serving.
