The Humpherys Family

Chicken Cordon Bleu Casserole

Recipe Added:  11/25/2011
4 B & S chicken breasts, sliced
4-5 potatoes, sliced 1/8" thick
1 tsp salt
4 Tbsp butter
1 medium onion, chopped
1 tsp dried thyme
3 garlic cloves, minced
6 Tbsp flour
2 cups chicken broth
3/4 cup heavy cream
2 Tbsp Dijon mustard
1/4 tsp cayenne pepper
2 cup Swiss cheese, shredded
8-9 slices deli ham, chopped
2 Tbsp minced parsley

Topping:
4 slices white bread, torn
2 Tbsp butter, melted
For the topping, process the bread and butter in a food processor until coarsely ground. Set aside. For the filling, preheat the oven to 400, place rack in the middle. Place the potatoes, 6 cups water and 1 tsp salt in a large pot. Bring to a boil over high heat, then reduce to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook). Drain potatoes and transfer them to a bowl. Set aside.

Meanwhile, melt the butter in a saucepan over medium heat. Add the onion, thyme, and 1/2 tsp salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened. Turn off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside.

Toss potatoes with half of the sauce and spread into the bottom of a lightly greased 9x13 baking pan. Layer alternating pieces of chicken and ham over potatoes, overlapping as needed. Make sure the chicken is in a single layer so that it cooks thoroughly. Pour remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving.
Advanced Preparation
Make the entire casserole the morning serving and store in the fridge. The original recipe recommends making the topping and cheese sauce and then refrigerating them in separate bowls for up to 1 day. To reheat and assemble, poke several vent holes in the plastic wrap covering the sauce and microwave it for about 3 to 5 minutes, until it is hot. Cook the potatoes and assemble and bake according to the recipe directions.
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