Chicken Cordon Bleu Broccoli Bake
Chicken cordon bleu bake keeps the familiar chicken, ham and Swiss combination in a casserole you can spoon onto plates.
Ingredients
- 1 1/2 lb boneless skinless chicken breast raw, 3/4-inch pieces
- 8 oz fully cooked ham diced
- 12 oz frozen broccoli florets thawed, cooked and drained very well
- 4 oz Swiss cheese freshly shredded
- 1 1/2 cups 2% milk
- 1/2 cup low-sodium chicken broth prepared
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/3 cup panko breadcrumbs
- 1 tsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Heat oven to 375°F. Brush a 9-by-13-inch baking dish with the oil. Cook broccoli according to its package, drain thoroughly and blot dry. Cut large florets into bite-size pieces.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Cook chicken in two batches, about 5–7 minutes each, stirring until the thickest pieces reach 165°F. Transfer to a clean bowl with the ham and broccoli.
- Lower heat to medium and melt the remaining butter. Stir in flour for 1 minute. Whisk in broth, then milk a little at a time. Simmer 3–4 minutes, whisking until the sauce lightly coats a spoon.
- Take off heat. Stir in mustard, lemon juice, garlic powder, pepper and half the Swiss until melted. Fold sauce into the chicken mixture and spread in the dish. Add remaining Swiss, then panko.
- Bake 18–22 minutes until bubbling, the top is lightly golden and the center reaches 165°F. Rest 5 minutes, then divide into six equal portions.
Notes
One serving is one of 6 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.