Chicken Cordon Bleu Casserole // Restless Chipotle

 

  • 42 ounces condensed cream of mushroom soup
  • 0.5 cup milk
  • 2 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon ground pepper
  • 4 cups diced ham
  • 6 cups shredded cooked chicken, leftover chicken or if you want a shortcut, use a rotisserie chicken
  • 12 slices of Provolone cheese, you can use Swiss cheese
  • 1 cup fresh grated Parmigiano cheese
  • 2 cup Panko
  • 4 tablespoons melted butter
    • Preheat the oven to 350 degrees F.
    • Oil a 9x9 baking dish. Set aside.
    • In a large mixing bowl, mix the condensed cream of mushroom, milk, dry mustard, onion powder, garlic powder, salt, and ground pepper. Mix to combine.
    • Add the diced ham and the cooked chicken. Mix to coat them with the condensed soup mixture.
    • Pour into the prepared baked dish. Spread evenly
    • Place the cheese slices on top.
    • Sprinkle the grated Parmigiano cheese.
    • Sprinkle the Panko crumbs and pour the melted butter.
    • Baked in the oven, uncovered for 35 to 40 minutes or until it is heated through and you have the desired golden crust on top.
    • Cool for 2 to 3 minutes.

    Notes

    Storage:
    Once it has cooled, cover the casserole dish with a lid or some plastic wrap. You can also scoop the casserole leftovers into an airtight container, but try to keep the breadcrumb topping facing up. Refrigerate for a maximum of three days.
    You can freeze the casserole for up to 3 months either baked or unbaked. It's best if you leave the topping off until just before baking.
    For best results, avoid using the microwave to rewarm the leftovers. It'll work okay, but the topping won't be as crisp. For best results place the leftovers in a ramekin or heat-proof bowl, in the air fryer at 350 degrees F for 3 to 4 minutes or until the desired temperature.
    Tips:
    • Since all of the meat used in this casserole is fully cooked, you might not need to bake it for the full length of time. It just needs to warm through. Don't overcook it or it'll dry out.
    • "Parmigiano" generally refers to a type of Parmesan cheese that has been aged for a few years. If you can't find it, use freshly grated Parmesan.
    • This delicious casserole is great as is, but it's even better served over a bit of rice or buttered egg noodles. That way, you can enjoy every bit of the cheesy, saucy goodness.
    • Chicken cordon bleu casserole makes a great freezer meal. Assemble it in an aluminum foil casserole pan (leave off the breadcrumbs, though) and freeze until you're ready to eat. Bake until warmed through, adding the breadcrumbs for the last 20-30 minutes. It could take up to an hour and a half to bake fully from frozen.
    • The aroma of the creamy sauce is heavenly, but don't dig in right away. The casserole is piping hot straight out of the oven.

    Nutrition Facts

    Calories: 400kcal | Carbohydrates: 15g | Protein: 39g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 1824mg | Potassium: 363mg | Fiber: 1g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 0.1mg | Calcium: 289mg | Iron: 2mg

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