Perfect for an easy weeknight dinner or entertaining guests, this Chicken Cordon Bleu Casserole Recipe is absolutely fantastic. It has all the flavors of a classic Chicken Cordon Bleu Recipe, but they are baked into a creamy and decadent casserole.
I will often use rotisserie chicken for this, or I’ll cook my chicken breasts a day or two before to save time. My favorite way to roast the chicken breasts is using my slow cooker, but any method you like will be fine.
The key to making this a Weight Watchers casserole is the by using quality, low calorie ingredients. The Jarlsberg Lite Swiss Cheese and the Celebrity Healthy Ham (got both of these from Trader Joe’s) are two of my favorite ingredients…both very delicious, but still very low in Points.
If you are craving a classic, Southern comfort food recipe, this Chicken Cordon Bleu Casserole will undoubtedly hit the spot. This one is must try, folks.
- 1 1/2 lbs skinless boneless chicken breasts (cooked and shredded)
- 8 oz of very thinly sliced lean ham
- 4 slices reduced fat swiss cheese (I used Jarlsberg Lite)
- 2 tbsp light butter
- 2 tbsp whole wheat flour
- 1 cup whole wheat Panko breadcrumbs
- 1 cups reduced fat milk
- 1 cup fat free chicken broth
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp pepper
- 1 tsp dried parsley
- Juice of 1 lemon
- Preheat oven to 350. Spray an 8”x 8” (approximately) casserole dish with non-fat cooking spray.
- Spread chicken evenly along the bottom of baking dish, top with the ham, then layer the cheese slices evenly on top.
- Now, make the sauce by melting the butter in a small saucepan over medium high heat. Quickly stir in the flour, and mix until just combined about 30 seconds. Slowly pour in the milk, while continuously whisking. Then stir in the broth. Continue to whisk constantly until sauce begins to thicken.
- Add in lemon juice, mustard, paprika, salt and pepper, and stir well. Bring sauce to a low simmer, while always still whisking, and sauce is thickened about 2-3 minutes. If sauce becomes too thick, thin it with a bit more broth, adding in the broth very slowly until the desired level of thickness is reached. Then, remove from heat and pour sauce over the casserole, making sure it runs into all the nooks and crannies and comes to edges of the casserole dish.
- In a small bowl, combine Panko and dried parsley (and additional salt and pepper, if desired), and then sprinkle mixture evenly over top of casserole. Lightly mist top of Panko with non-fat cooking spray or an olive oil mister.
- Place in oven, and bake, uncovered, for about 30 minutes, or until the top of casserole has turned a light brown, and the casserole is hot and bubbly throughout.
Entire recipe makes 6 servings
Serving size is 1/6th of casserole
Each serving = 6 Points*
*based only on ingredients with an SP Freestyle value