Chicken Cordon Bleu Casserole Recipe

Preheat the oven to 375 degrees F. Place the diced chicken in an even layer in a buttered 11×7-inch baking dish, set aside.

In a mixing bowl, whisk together the milk, lemon juice, prepared yellow mustard, onion powder, dried parsley, dried thyme, salt, pepper, and garlic powder.

Melt the butter in a saucepan over medium heat, once melted whisk in flour and cook stirring constantly for 1 minute.

While whisking, pour in the milk mixture, then cook stirring constantly until the mixture just begins to gently boil and has thickened. Remove from heat, stir in sour cream.

Pour the mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over the sauce, then sprinkle grated Swiss and Parmesan cheese evenly over the ham layer.

In a small mixing bowl, whisk together the Panko bread crumbs, dried parsley, pepper then pour in olive oil, and toss bread crumb mixture to evenly coat.

Sprinkle bread crumb mixture evenly over the cheese layer.

Bake the casserole in the oven for 30 minutes until golden brown on top.

Serve warm, and enjoy!