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.