Chicken Cordon Bleu Casserole

Ingredients

• 1 large Boneless Skinless Chicken Breast (cut into half‑inch strips)
• 3 oz Smoked Breakfast Ham (diced small; can use thin sliced deli ham)
• 1.5 cup Gruyère Cheese (grated; 1 cup for mixing, 0.5 cup for topping)
• 1 tablespoon Parmesan Cheese (freshly grated, real Parmesan)
• 0.5 cup Panko Breadcrumbs (large, crunchy Japanese breadcrumbs)
• 2 tablespoons Unsalted Butter (melted)
• 0.5 teaspoon Black Pepper (freshly ground, a few grinds)
• 0.25 teaspoon Cayenne Pepper (pinch for heat)
• 1 sprig Fresh Thyme (leaves stripped)
• 1 teaspoon Dijon Mustard (adds tangy balance)
• 2 tablespoons Heavy Cream (small splash for moisture)
• 0.25 teaspoon Salt (pinch; cheese and ham are already salty)

Instructions

1. Prep Ham and Cheese

   Dice the smoked breakfast ham into small pieces and grate the Gruyère cheese. Set both aside in the refrigerator until needed.

   Time: PT5M

2. Make Butter‑Panko Topping

   In a small bowl combine melted butter, panko breadcrumbs, freshly grated Parmesan, and a few grinds of black pepper. Mix until the mixture resembles wet sand.

   Time: PT5M

3. Cut Chicken

   Slice the chicken breast into half‑inch strips, then cut across the strips to create bite‑size pieces.

   Time: PT5M

4. Season Chicken

   Place the chicken pieces in a mixing bowl. Add a pinch of salt, a few grinds of black pepper, a pinch of cayenne, fresh thyme leaves, a splash of heavy cream, and a teaspoon of Dijon mustard. Toss to coat evenly.

   Time: PT5M

5. Add Ham and Cheese

   Stir the diced ham and about two‑thirds of the grated Gruyère into the seasoned chicken until everything is evenly distributed.

   Time: PT3M

6. Assemble Casserole

   Transfer the chicken‑ham mixture into a greased 9‑inch square baking dish. Sprinkle the remaining Gruyère over the top, then spread the butter‑panko mixture evenly.

   Time: PT4M

7. Bake

   Place the foil‑lined baking dish on the middle rack of a pre‑heated 425°F oven. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is golden brown.

   Time: PT25M

   Temperature: 425°F

8. Rest

   Remove the casserole from the oven and let it rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

30g

Fat

30g

Fiber

1g