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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Deconstructed Chicken Cordon Bleu Bake

Thin chicken breasts layered with ham and Swiss, then smothered in a garlicky Dijon cream sauce and baked until golden and bubbling. Serve it over mashed potatoes with crispy fried onions on top.

⏱ 40 min4Americanchickencasserolecordon bleubakedcomfort food

Ingredients

For the bake

  • 4thinly sliced chicken breasts
  • —olive oil
  • 1 tablespoonall-purpose seasoning · creator's "basic" seasoning blend, recipe on her blog
  • —sliced ham · a couple of slices per piece of chicken
  • —sliced Swiss cheese
  • —crispy french fried onions · for topping

For the cream sauce

  • —butter
  • —garlic
  • —Dijon mustard
  • —flour
  • —cream

For serving

  • —mashed potatoes

Steps

  1. 1

    Pat the chicken breasts dry and arrange them in a baking dish.

  2. 2

    Drizzle the chicken with olive oil and add about a tablespoon of all-purpose seasoning, then massage it in with your hands or tongs. Wash your hands after handling raw chicken.

  3. 3

    Lay a couple of slices of ham over the chicken, then top with slices of Swiss cheese. Set aside.

  4. 4

    Make the cream sauce: melt butter, cook the garlic, whisk in Dijon and flour, then stir in the cream until smooth and thickened.

  5. 5

    Pour the sauce generously over the chicken — there should be plenty to also coat the mashed potatoes you serve it over.

  6. 6

    Bake for about 30 minutes, until the sauce is bubbling, then continue baking about 10 minutes more until golden brown.

  7. 7

    Serve over mashed potatoes and top with crispy french fried onions.

Creator's notes

Jessica's shortcut on classic chicken cordon bleu — no rolling or stuffing required. She admits the sauce isn't a true bechamel, and notes the seasoning blend recipe lives on her blog.

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