Chicken Cordon Bleu Casserole

Give an old-school restaurant classic a new spin in this cheesy chicken cordon bleu casserole! All the elements are there, from the chicken and ham to the melty Swiss cheese and the golden breading. Instead of stuffing each chicken breast like the original recipe, the ingredients are layered and baked together—the perfect casserole for a dinner party or a special weeknight meal. The cream sauce here is also a restaurant classic, right down to the butter and flour mixture (called a roux) that helps it thicken. Serve with steamed rice and your favorite vegetable side dish for a comforting meal without the restaurant price tag. 

What's the difference between a chicken cutlet and a chicken breast?

Cutlets are chicken breasts that have been cut in half horizontally. Cutlets are fantastic for pan frying because they're a bit flatter and thinner than chicken breasts—great for even cooking and more of a golden crust. In this recipe, the cutlets will finish cooking in the casserole after searing. 

What's the difference between chicken cordon bleu and chicken kiev? 

The difference between these two dishes has to do with the filling. Chicken cordon bleu is traditionally stuffed with ham and Swiss cheese. Chicken kiev is stuffed with herbed butter. 

How do you prevent lumps in a cheese sauce?

The trick to making a smooth cheese sauce is to add the milk to the pan slowly, whisking as you pour. Do the same with the grated cheeses so they melt evenly.