Save
Swap out traditional Chicken Cordon Bleu for this laid-back, cozy layered dish. You've got juicy pulled chicken, tasty black forest ham, and melty Swiss cheese all tucked into a creamy Dijon sauce, and the whole thing’s finished with a golden, crunchy Panko topping. It’s got easy vibes but still looks and tastes fancy.
Once I nailed this one at home, it gave me all the happiness of old-school Cordon Bleu, but took way less work. Love that.
Irresistible Ingredients Guide
- Whole Milk: Gives the sauce its silky richness
- Panko Breadcrumbs: Makes the top nice and crunchy
- Dijon Mustard: Brings in a zippy kick
- Swiss Cheese: Melts down smooth and gooey
- Ham: Black Forest for smoky-sweet bite
- Chicken: Go for shredded, it's way more tender
How To Build A Winner
- Finish With Crunch:
- Scatter the buttery Panko all over the top.
- Whip Up The Sauce:
- Mix until it’s completely smooth and thick.
- Layer That Cheese:
- Lay out the Swiss slices so they overlap just a bit.
- Add Your Ham:
- Blanket your meat right over the chicken so nothing gets left out.
- Start With Chicken:
- Spread out the chicken for even bites everywhere.
Save
From one cook to another, don't rush the sauce. Take it slow—add milk bit by bit and keep whisking. My old cooking teacher always said, 'Patience with the sauce makes everything work.'
Brighten Things Up
Pair this with steamed asparagus, toss a green salad, or pile on buttered egg noodles. Want to fancy it up? A drizzle of white wine sauce does the trick.
Tasty Twists
Mix it up by swapping Swiss for Gruyère, slipping sautéed mushrooms inside, or tucking in a layer of spinach. Toss in some herbs with your breadcrumbs if you want bold flavor.
Keep It Fresh
Pop leftovers in the fridge, covered, and they'll last about three days. Warm it in the oven—don't lose that crunchy top!
After testing batch after batch, I've found that care in each step makes this dish shine every time. It’s old-school comfort done the easy way—just what you want at dinner.
Save
Recipe FAQs
- → Can I use a store-bought rotisserie chicken?
- You totally can! It's a huge time-saver and works perfectly.
- → Is it possible to prepare in advance?
- Yep, you can build it a day ahead, but hold off on the Panko until you're ready to bake.
- → What can I pair it with?
- Pair it with a salad or some steamed veggies to complete the meal.
- → How do I freeze this meal?
- Freeze it without the crumb layer. Thaw before baking and top with fresh crumbs.
- → Why didn't my sauce get thick?
- Keep whisking and ensure the flour is fully cooked before adding milk. That's the trick!