Ham Cordon Bleu Casserole

Ham Cordon Bleu Casserole

Ham Cordon Bleu Casserole

SERVINGS: 8 servings

PREP TIME: 20 minutes

COOK TIME: 45 minutes


  • For the casserole:
  • 1 whole cooked chicken, bones removed, meat diced or shredded (5-6 Cups)
  • ½ pound very thinly sliced HORMEL® CURE 81® Classic Boneless Ham, rough chopped
  • ¼ pound thin sliced baby swiss cheese
  • For the sauce:
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3-¼ cups milk
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1-½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon white pepper
  • For the topping:
  • 6 tablespoons butter
  • 1-½ cups panko bread crumbs
  • ¾ teaspoon seasoning salt
  • 1-½ teaspoon crushed dried parsley
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Preparation Instructions:
1. Heat oven to 350°F. Butter 9- x 13-inch baking dish. Set aside.
2. Put cooked shredded or diced chicken on bottom of baking dish. Rough chop ham and scatter it over chicken. Lay Swiss cheese on top of ham.
Cooking Directions:
For the sauce:
1. Melt butter in large saucepot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in cold milk while stirring briskly to make a smooth sauce.
2. Cook over medium heat, stirring constantly until  sauce thickens. Stir in lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat
3. Pour sauce evenly over casserole, being certain to get some of the sauce around the edges of the pan.
For the topping:
1. In bowl, stir together butter, bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over top of casserole.
2. Bake casserole uncovered 45 minutes, or until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool 5-10 minutes before serving.
Rated 5 out of 5 by from It was very good! For such a simple recipe it was great! Then again aren't all the best foods the most simple recipies I really enjoyed this recipe guys thanks so much!.
Date published: 2017-10-27
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