Chicken Cordon Bleu can take a bit of time to make. Stuffing the chicken, breading, frying or baking. This easy recipe takes all the goodness we love about the dish and puts it into a simple casserole with a twist. The classic french dish was first introduced in The New York Times in 1967.
With this recipe rather than breading the chicken we simply roll out crescent dough to add that crispiness, it makes the perfect crust for the casserole. To bring in all the flavors of a traditional cordon bleu we make a creamy mustard cheese sauce that smothers the chicken and ham. We start off by making a classic béchamel, cooking the 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.
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Cordon Bleu Casserole
Cooktop Cove
Ingredients
3 tablespoons butter melted
1 tablespoon minced garlic
1 tablespoon dried or finely minced parsley
For dijon sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups half & half
2 cups shredded fontina cheese
1 teaspoon salt
2 tablespoons dijon mustard
1½ pound of cooked chicken meat, shredded (you can use leftovers or use rotisserie chicken, discard the bones)
1 pound thinly sliced Black Forest ham
2 cups shredded gruyere cheese
1 (8 ounces) package of pre-made croissant dough sheet such as Pillsbury Crescent Dough Sheet
1 tablespoon minced garlic
1 tablespoon dried or finely minced parsley
For dijon sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups half & half
2 cups shredded fontina cheese
1 teaspoon salt
2 tablespoons dijon mustard
1½ pound of cooked chicken meat, shredded (you can use leftovers or use rotisserie chicken, discard the bones)
1 pound thinly sliced Black Forest ham
2 cups shredded gruyere cheese
1 (8 ounces) package of pre-made croissant dough sheet such as Pillsbury Crescent Dough Sheet
Directions
1. Preheat oven to 375°F
2. In a small bowl mix together 3 tablespoons melted butter, garlic and parsley.
3. To make dijon sauce: In a medium saucepan, melt 4 tablespoon butter on medium high heat. When butter starts to bubble add flour to make a roux and whisk until smooth. Cook roux for 2-3 minutes on medium low heat.
4. Gradually add half & half and whisk until smooth. Let mixture thicken and come to a simmer.
5. Turn off heat and add in fontina cheese, salt and dijon mustard and whisk until the cheese has melted and fully incorporated.
6. Assembly: Arrange cooked chicken in a casserole dish. Evenly distribute dijon sauce over top. Layer the ham then Sprinkle 2 cups of gruyere cheese over the top.
7. Unroll croissant dough. Do not separate at seams. Pinch seams together to make 2 rectangular pieces of dough. Prick dough with a fork.
8. Place dough on top of cheese, tucking in the edges of the dough along the side of the casserole dish.
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9. Brush dough liberally with garlic herb butter.
10. Bake for 20 minutes.
11. Remove from oven and allow to cool for 5 minutes before serving.