Chicken Cordon Bleu Bake (Print Version)
# Ingredients:
→ Base Layer
01 -
8 ounces Swiss cheese slices
02 -
5 cups cooked chicken, shredded
03 -
9 ounces sliced black forest ham, chopped into thin strips
→ Sauce
04 -
1 teaspoon garlic powder
05 -
3 cups full-fat milk
06 -
¼ teaspoon ground nutmeg (optional)
07 -
1 tablespoon fresh lemon juice (optional)
08 -
6 tablespoons plain flour
09 -
¼ teaspoon cayenne pepper (optional)
10 -
1 tablespoon Dijon mustard
11 -
½ teaspoon table salt
12 -
6 tablespoons butter, unsalted
→ Topping
13 -
4 tablespoons softened butter
14 -
1½ cups crispy Panko crumbs
15 -
Optional: Fresh parsley, chopped
# Instructions:
01 -
Set your oven to 350°F. Spray a 9x13 dish with nonstick spray before starting.
02 -
In your dish, add the shredded chicken first. Top with sliced ham and layer the Swiss cheese last.
03 -
Melt butter in a saucepan, stir in spices, and blend in flour. Whisk in milk a little at a time until the mixture thickens—this takes about 4 minutes.
04 -
Pour the sauce all over the cheese layer. Combine Panko crumbs with softened butter and sprinkle it across the top.
05 -
Pop it in the oven uncovered for 30-40 minutes until golden and bubbling. Cool for 5 minutes before cutting.
# Notes:
01 -
Let it rest to properly thicken the sauce. Toast the Panko topping to a golden-brown crisp for maximum crunch!