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Chicken Cordon Bleu Cauliflower Casserole
Rachel Kim

Chicken Cordon Bleu Cauliflower Casserole

Ham, Swiss and chicken bring the cordon bleu idea without breading or rolling anything. Roasted cauliflower catches the mustard sauce and keeps the base from being watery. Use thick-cut ham so it stays distinct.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs cauliflower cut into small florets
  • 2 tbsp olive oil
  • 1 tsp kosher salt divided
  • 3 cups chopped cooked chicken
  • 8 oz thick-cut deli ham cut into strips
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk warmed
  • 2 tbsp Dijon mustard
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded Swiss cheese

Method
 

  1. Heat the oven to 425°F and toss the cauliflower with the olive oil and 1/2 teaspoon salt.
  2. Roast the cauliflower until browned and barely tender, 18 to 20 minutes, then reduce the oven to 375°F.
  3. Melt the butter in a saucepan, whisk in the flour for 1 minute and gradually add the warm milk.
  4. Simmer until thick, then stir in the Dijon, remaining salt and black pepper.
  5. Fold the cauliflower, cooked chicken and ham with the sauce and spread the mixture in a baking dish.
  6. Top with Swiss cheese and bake until bubbling and browned, 20 to 25 minutes.