Everything you love in a chicken cordon bleu, but in casserole form and a little easier to prepare. Crunchy, crunchy breadcrumbs coat a creamy mixture of ham, chicken, and Swiss cheese that’s pure comfort. Forget the warm blanket. That’s all you need to stay warm.
- 2 tablespoons Canola oil, divided
- 1 whole Ham steak, about 1 inch thick, cut into bite-sized cubes
- 1 pound Boneless skinless chicken breast, cut into small cubes
- ½ tablespoon Salt and pepper, or to taste
- 1 box (Size 10 1/2 Oz) Chicken Soup
- 1 cup Milk or chicken broth
- 1 tbsp Dijon mustard (or similar)
- 1-½ cup Panko breadcrumbs
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh flat-leaf parsley, chopped
- 4 tablespoons Butter without salt
- 12 slices Swiss cheese, or enough to cover
This one is damn easy to put together. I like to lightly brown or crisp my ham, but that’s optional. I also cook the chicken cubes before adding them to the casserole. When it’s all combined and cooked, well… you’ll see for yourself.
You can multitask quite easily on this one. Preheat the oven to 350ºF. Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon of oil. Bring to temperature, then incorporate the diced ham steak. Add the chicken to a roasting pan, toss with the remaining oil, then season to taste with salt and pepper. Put in the oven to cook for 25 minutes. Once the chicken is cooked, remove it after 25 minutes and set it aside.
Once the ham is a little browned and seared, add it to a casserole dish.
In a small bowl, add the cream of chicken, milk, mustard and season with a little pepper. Whisk until smooth.
In another small bowl, add the breadcrumbs, thyme, parsley and melted butter. Stir well to make sure everything is well incorporated.
Add the cooked chicken to the ham and stir. Add the soup mixture and stir gently so that the soup coats everything. Garnish with cheese slices. Top the cheese with the panko crumb mixture, cover with foil and bake for about 35 minutes. Uncover after 35 minutes, then continue baking for another 5-10 minutes or until the breadcrumbs on top are crispy and golden brown.
Leave to cool for a few minutes, then take a large spatula, cut into it, scoop up and serve.