Pioneer Woman Cordon Bleu Casserole Recipe

So, this Pioneer Woman cordon bleu casserole is like if the fancy 1970s chicken dish decided to wear sweatpants and still slay. It’s got layers — melty cheese, crispy bits on top, buttery sauce, salty ham — basically a cosy blanket in casserole form. Not hard. Kinda indulgent. Weirdly healing.

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Ingredients Needed

• 8 chicken cutlets – thin = fast cooking. Also: more cheese-to-meat ratio. Always good.
• 1½ tsp kosher salt, divided – not too much, but don’t skip.
• ¾ tsp ground black pepper, divided – gotta balance that creamy sauce.
• 4 Tbsp salted butter, plus 2 tsp melted, divided – yes it’s a lot. Yes it’s necessary.
• ½ cup diced ham – salty bites of joy.
• 3 Tbsp all-purpose flour – for the roux (aka the thing that makes the sauce not sad).
• 1½ cups milk – any milk. I used 2% because that’s what was in the fridge.
• 1 cup chicken broth – more depth. Not just dairy soup.
• 1/8 tsp cayenne (optional) – I add it. You should too. Gives it a tiny kick.
• 1 Tbsp Dijon mustard – adds tang. Makes it “cordon bleu” and not just “cheesy chicken.”
• 1 cup grated Swiss cheese, divided – sharp, nutty flavour. Essential.
• 1 cup grated low-moisture mozzarella, divided – for the gooey pull. You know.
• ½ cup panko breadcrumbs – crunch factor. Don’t use regular crumbs. Just don’t.
• 1 Tbsp chopped fresh parsley, plus more for serving – herby finish. Makes it feel less heavy. Barely.
• Steamed rice + green beans (optional) – they’re on the side. Up to you.

How To Make Pioneer Woman Cordon Bleu Casserole

Start with the chicken:
Preheat the oven to 375°F. Butter a 9×13 dish — get the corners too. Season your chicken cutlets with salt and pepper. Heat a skillet, melt a teaspoon of butter, and cook four cutlets at a time — 2–3 minutes per side. They’ll be golden but not cooked through. That’s fine. Do the second batch with another teaspoon of butter.

Cook the ham:
Same pan. No need to wash it. Toss the ham in and cook for 2 minutes until it smells amazing and starts to brown. Take it out and set it aside.

Make the cheese sauce:
Add 3 tablespoons butter to the pan. Once it’s melted, whisk in flour. Cook for a minute so it’s not raw-tasting. Slowly whisk in the milk, then the broth. Add cayenne if you’re feeling bold. Keep stirring until it thickens — about 3 minutes. Take it off the heat.

Melt in cheese + mustard:
Stir in mustard, half the Swiss, half the mozzarella. Let it melt completely. Add the rest of the salt + pepper. Taste it. Adjust. I always forget the salt and have to go back.

Make the topping:
Mix panko, parsley, and the last tablespoon of melted butter in a bowl. Done.

Assemble the thing:
Spoon 1½ cups of sauce into the buttered dish. Lay the chicken cutlets over it, overlapping a little. Pour the rest of the sauce on top. Sprinkle the cooked ham. Then layer on the rest of the Swiss and mozzarella. Finally, top with the panko mix.

Bake:
Bake for 25–30 minutes. It should be bubbling and golden on top. Let it sit for 5 minutes so it doesn’t fall apart on the plate. Sprinkle with more parsley if you care about aesthetics.

Recipe Tips

• Don’t overcook the chicken on the stovetop — it finishes in the oven.
• Shred your own cheese if you can. Pre-shredded doesn’t melt the same.
• Use a thermometer — chicken should hit 165°F internally.
• Rice or noodles underneath = full meal. I sometimes just eat it cold the next day straight from the dish. Judge me.

How to Store & Reheat

Room Temperature: Leave out max 2 hours, then into the fridge.
Fridge: Store tightly covered for 3–4 days.
Freezer: Yes! Freeze before baking or after — just cool completely first. Reheat in oven at 350°F until hot.

Nutrition Facts (Approx. per serving)

• Calories: 460
• Sodium: 720mg
• Protein: 40g
• Fat: 28g
• Carbs: 10g
• Fibre: 1g
• Sugar: 2g

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