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Chicken Cordon Bleu Casserole

  • 55 m
  • 1 h 20 m
Hilary Meyer
“All the delicious flavors of your favorite chicken Cordon Bleu—salty ham, melty cheese, tangy mustard—with no tricky assembly required. This healthy comfort food recipe would be perfect for a potluck.”

Ingredients

    • 2 cups chopped broccoli florets
    • 8 ounces whole-wheat fusilli
    • 2 tablespoons butter
    • 1 pound boneless, skinless chicken breast, cut into ½-inch pieces
    • 1 small onion, chopped
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper
    • 3 tablespoons all-purpose flour
    • 2 tablespoons Dijon mustard
    • 2 cups reduced-fat milk
    • 1 cup shredded Swiss cheese
    • 1 cup diced ham (4 ounces)
    • ½ cup chopped fresh parsley
    • 1 cup panko breadcrumbs, preferably whole-wheat
    • 1 tablespoon extra-virgin olive oil

Directions

  • 1 Preheat oven to 375°F. Put a large pot of water on to boil. Cook broccoli in the boiling water until just tender and bright green, about 3 minutes. Transfer to a large bowl with a slotted spoon. Add pasta to the boiling water and cook according to package directions. Drain and rinse with cold water. Transfer to the bowl with the broccoli.
  • 2 Heat butter in a large skillet over medium heat. Add chicken, onion, salt and pepper. Cook, stirring frequently, until the onion has softened and the chicken is no longer pink throughout, 6 to 8 minutes. Add flour and mustard. Stir until coated. Add milk and bring to a boil. Cook, stirring, until thickened slightly, 2 to 4 minutes. Transfer to the bowl with the broccoli and pasta. Stir in cheese, ham and parsley. Transfer the mixture to a 9-by-13-inch baking dish, spreading evenly. Combine panko and oil in a small bowl. Sprinkle over the casserole.
  • 3 Bake until the casserole is heated throughout and the breadcrumbs are beginning to brown, about 30 minutes (or 50 minutes, if casserole has been frozen).
  • To make ahead: Assemble casserole through Step 2 and refrigerate for up to 2 days or freeze for up to 3 months.
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