I absolutely love Chicken Cordon Bleu, so this recipe is perfect in my book. It is easier, but just as flavorful and creamy. It is one of my family’s favorite dishes and I make it often! My daughter dislikes Swiss cheese – which is an integral ingredient in this dish – but she still loves it. That is saying a lot since she literally does not eat Swiss cheese!
I like that it is not breaded because it is lighter and not too much when the weather is warmer and hearty casseroles are too hearty for us. Summers are really hot where we live!
The lemon juice really brightens the dish and the wine and mustard combine with the creaminess to make a sauce that is fabulous. I also like to add some chopped chives on the top, but any chopped fresh herb will enhance the flavor and give a little color! I like to serve this with egg noodles, pasta, or rice and a vegetable as a side dish.
Enjoy!
Ingredients
6 cups shredded cooked chicken (from about 2 lbs. chicken)
6 oz. ham – cut into bite size pieces
4 oz. butter melted
6 oz. cream cheese – softened
1 Tbsp. Dijon mustard
1 Tbsp. white wine (optional)
1 oz. fresh lemon juice
½ tsp. salt
5 oz. Swiss cheese – sliced
Directions
Preheat the oven to 350° F. Spray a 9×13 baking dish with olive oil or grease with butter.
Put the chicken in the bottom of the prepared baking dish. Layer the pieces of ham on top.
In a large bowl combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt.
With a mixer or whisk. blend until a thick sauce forms.
Spread this sauce over the chicken and ham in the baking dish.
Lay the slices of Swiss cheese on top of the sauce.
Bake for 30-40 minutes until hot.
Broil for 2 minutes at the end so the cheese gets golden and bubbly. Keep a watchful eye because it can burn quickly if unattended.
Let cool for 10-15 minutes.
Notes
• The wine adds nice flavor and I recommend including it. If you don’t have any, or wish to leave it out, the dish will still be delicious.
• If your chicken is not moist and juicy, you can add ¼ cup of chicken broth in with the sauce or double the sauce, then add half the sauce to the chicken before spreading the chicken in the baking dish.
• Instead of shredded chicken, you can lay chicken tenders (breaded or un-breaded) in the bottom of the baking dish.
Un-breaded: Cook the chicken first and then lay in the baking dish.
Breaded: If you use breaded, either bake or air fry first. This also adds the breaded feature of traditional Chicken Cordon Bleu.
• Garnish with chopped fresh herbs for an added touch of color and flavor!
• Storing: Place the casserole in an airtight container. Refrigerate leftovers for up to 4 days.
• Freezing: Prior to freezing, let the dish completely cool at room temperature. Then, use a freeze-proof dish, cover in plastic wrap, then foil, and freeze it for up to 3-4 months.
• Reheating: When ready to consume, bake it frozen and covered with foil, at 350°F, for 1 hour.