Chicken Cordon Bleu Casserole for One
Ingredients
- 1/3 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 1 tablespoon grated Parmesan cheese
- 1 pinch ground black pepper
- 1 large skinless, boneless chicken breast (about 8 ounces)
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 pinch cayenne pepper
- 1 pinch fresh thyme leaves
- 2 tablespoons heavy cream
- 1 rounded teaspoon Dijon mustard
- 1 ounce smoked ham
- 1 ounce Gruyere cheese, grated
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- For topping, place panko in a small bowl; add in butter, Parmesan, and season with pepper. Stir together until evenly combined and mixture resembles coarse sand; set aside.
- Cut chicken into 1/2-inch cubes and transfer into a bowl. Season with salt, black pepper, cayenne, thyme, and salt. Add cream, Dijon, ham, and 2/3 of the grated Gruyere. Stir to combine, and transfer into a small baking dish. Top evenly with remaining 1/3 of the cheese,
- Spoon crumb mixture evenly over the top. Poke crumbs down lightly into the chicken mixture with the tip of the spoon before evening out the top.
- Bake in the preheated oven until chicken is cooked through, the casserole is bubbling around the edges, and the top is nicely browned, about 25 minutes. Let rest for 5 minutes before serving.
Source
Original recipe: View Original
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