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I had some chicken thawed out and remembered I had some leftover ham in the fridge. Chicken Cordon Bleu was calling! I took a closer look at the chicken container and saw that it was breast with the ribs still in, so pounding it out to make roll-up’s wasn’t in the cards. I thought on how I could deconstruct the dish and arrived at a casserole version. This had all the great flavors of chicken cordon blue with the added flavor of broccoli and the ease of a casserole.

I started with uncooked chicken that I simply seasoned with salt and pepper and baked until cooked through. This dish would also be a good use for a grocery store rotisserie chicken.

We served this with mashed potatoes and it was delicious!

Chicken Cordon Bleu with Broccoli Casserole

Serves 4-5 people

1 pound chicken, cooked and diced

Salt and pepper

1 cup diced ham

4 oz gruyere cheese, shredded

1 head broccoli, chopped

1 egg

2 tbsp butter, melted

1 tbsp Gulden’s Spicy Brown Mustard

1/2 cup chicken broth

1/3 cup bread crumbs

I seasoned my chicken breasts with salt and pepper and baked for 40 minutes in a 350 degree oven. With the casserole you will also start with a 350 degree oven. Spray a casserole dish with non-stick spray. Add chicken, ham, broccoli and gruyere cheese, stir together. In a separate bowl, beat the egg and then whisk in mustard, chicken broth and melted butter. Stir liquid mixture into casserole dish. Once combined, sprinkle bread crumbs over the top of the casserole and bake at 350 degrees for 35-40 minutes.