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French·Main Course

Chicken Cordon Bleu Casserole

A simplified, deconstructed version of the classic French dish that trades the messy rolling and breading for a bubbling, crispy casserole.

Prep

15m

Cook

25m

Total

40m

Serves

1

Method

  1. 01

    Grate the Gruyère cheese and dice the smoked ham into small pieces. Keep them chilled in the refrigerator until ready to use.

    Step 1
    Watch · 0:34
  2. 02

    In a small bowl, combine the panko breadcrumbs, melted butter, freshly grated Parmesan cheese, and a grind of black pepper. Mix until it reaches the consistency of wet sand and set aside.

    Step 2
    Watch · 1:26
  3. 03

    Slice the chicken breast into 1/2-inch strips, then cut across to create roughly 1/2-inch cubes.

    Step 3
    Watch · 2:08
  4. 04

    In a mixing bowl, toss the chicken pieces with a pinch of salt, black pepper, cayenne, fresh thyme leaves, heavy cream, and Dijon mustard. Stir in the diced ham and about two-thirds of the grated Gruyère.

    Step 4
    Watch · 2:38
  5. 05

    Transfer the chicken mixture to a small baking dish. Spread evenly, then top with the remaining Gruyère cheese and the buttered breadcrumbs. Gently press some of the crumbs into the chicken with the back of a spoon.

    Step 5
    Watch · 3:23
  6. 06

    Place the baking dish on a foil-lined pan to catch any drips. Bake in the center of a 425°F (220°C) oven for about 25 minutes, or until the chicken is cooked through and the topping is golden brown.

    Step 6
    Watch · 4:05
  7. 07

    Remove from the oven and let rest for at least 5 minutes before serving to allow the juices to settle.

    Step 7
    Watch · 4:26

From Chef John

  • “A few shakes of cayenne, just to stay in shape.”
  • “Classic chicken cordon bleu only has a thin coating around the outside, around the outside, around the outside.”
  • “You are, after all, the Palouse of your Fromage.”