Description
Everything you love about a chicken cordon bleu, but in casserole form, and a bit easier to throw together. Crisp and crunch breadcumbs coat a creamy ham, chicken, and swiss cheese mixture that is pure comfort. Forget the warm blanket. This is all you need to stay warm.
Ingredients
- 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 Bite Sized Cubes
- ½ Tablespoons Salt And Pepper, Or To Taste
- 1 can (10 1/2 Oz. Size) Cream Of Chicken Soup
- 1 cup Milk, Or Chicken Stock
- 1 Tablespoon Dijon Mustard (or Similiar)
- 1-½ cup Panko Breadcrumbs
- 2 Tablespoons Fresh Thyme, Chopped
- 2 Tablespoons Fresh, Flat-leaf Parsley, Chopped
- 4 Tablespoons Unsalted Butter
- 12 slices Swiss Cheese, Or Enough To Cover
Preparation
This one is pretty darn easy to put together. I like to lightly brown or crisp my ham but that is optional. I also bake the chicken cubes before adding to the casserole. When all combined, and baked, well… you will see for yourself.
You can multitask fairly easy on this one. Preheat oven to 350ºF. During this time, heat a large skillet on medium heat. Add 1 tablespoon oil. Bring that a to temperature, then toss in the diced ham steak. Add the chicken to a roasting pan, toss with the remaining oil, then season to taste with salt and pepper. Place in the oven to cook for 25 minutes. Once chicken is cooked, remove after 25 minutes and set to the side.
Once the ham gets a bit brown and seared, add to a casserole dish.
To a small bowl, add the cream of chicken soup, milk, mustard, and season with some pepper. Whisk until smooth.
To another small bowl, add breadcrumbs, thyme, parsley, and melted butter. Stir well to make sure everything is nicely incorporated.
Add cooked chicken to the ham, and stir. Add the soup mixture and gently move everything around so the soup coats everything. Top with cheese slices. Top the cheese with the panko breadcrumb mixture, cover with foil, and place in the oven for about 35 minutes. Uncover after 35 minutes, then continue to cook for 5–10 minutes or until breadcrumbs on top are nicely crispy and browned.
Let cool for a few minutes, then take a big spatula, cut into it, and scoop and serve.
