Chicken Cordon Bleu Casserole

Chicken cordon bleu casserole is indulgently creamy, cheesy and mega flavorful without any canned soups or mayo!

If you love classic chicken cordon bleu, you will love this chicken cordon bleu casserole!  It’s made with shredded chicken, chopped ham and tender hash browns enveloped in a flavorful, rich, creamy sauce infused with Swiss Gruyere cheese and topped with buttery, crispy panko breadcrumbs.  It is decadently delicious and perhaps the most comforting casserole EVER!  This cheesy chicken cordon bleu casserole is quick and easy to prepare and make head friendly, just assemble then pop it in the oven to bake until warm and bubbly at dinner time OR freeze for later.  This recipe is a fabulous way to use up leftover ham (or you can use deli ham) and is extremely versatile, add in whatever you want! No matter how you serve it, everyone will be swooning over this lavish creamy, cheesy, comforting chicken and ham casserole!

I love reinventing and improving old ’70s casseroles without using any condensed cream of chicken/mushroom soup because you can taste the difference! Some of our favorite updated casserole recipes include: chicken divan, tuna casserole, King’s Ranch casserole, chicken enchilada casserole, chicken broccoli, rice casserole, hash brown casserole and now this chicken cordon bleu casserole!

 

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WHAT IS chicken CORDON BLEU casserole?

If you aren’t familiar with cordon blue, let me introduce you! Chicken cordon blue is made of thinly pounded chicken that is butterflied then layered with Swiss cheese and thinly sliced ham, rolled up, breaded and either pan fried or baked and finally smothered in a creamy sauce.  Chicken cordon bleu casserole combines the same elements of traditional cordon bleu – chicken, ham, Swiss cheese, and a creamy sauce into one fabulous casserole without all the work!  The panko topping boasts the crunch of the breading and my version adds hash browns in lieu of serving on a bed of potatoes to create the perfect bite!

WHAT IS THE BLEU IN CHICKEN CORDON BLEU?

Chicken cordon bleu sounds fancy because it is French term, but is actually pretty simple to make and chicken cordon bleu casserole is even easier! In French, cordon bleu is translated to “blue ribbon” and refers to the blue ribbon worn by members of the highest order of knighthood in France in 1578.

This blue-ribbon term has come to mean anything of a very high standard. In the culinary world, it is reserved for food prepared to the highest standard – and chicken cordon bleu has earned the highest honor in its very name, so you know it has to be good!  This chicken cordon bleu casserole might just be the highest standard for the most comforting casserole to date!

Where is cordon blue from?

The story of the first “cordon blue” goes that two large dinner parties showed up at a restaurant in Brig, Switzerland in the early 19^th century, both claiming to have a dinner reservation. The chef didn’t have enough meat for both parties, so she cut the meat into schnitzels, filled them with ham and cheese and then breaded and fried the schnitzel so it would be enough food for both groups.   

The owner of the restaurant was so pleased with the results, that he offered her “the cordon bleu” (the blue ribbon), the highest honor for an excellent cook. The modest chef answered that she did not need a blue ribbon, but she would keep the term “cordon bleu” for her signature creation.

While we may never know the exact origin of the now famous chicken cordon bleu, we do know that it is still worthy of its name!

chicken cordon bleu CASSEROLE RECIPE

There are many variations of chicken cordon bleu casserole, but unfortunately most of them rely on outdated condensed soup – but not this version!  Today, I’m excited to share with you an updated from scratch version without ANY canned soups that’s every bit as creamy and then some.  Here’s why you’ll love this chicken cordon bleu casserole recipe:

• No canned soups: This from scratch chicken cordon bleu casserole without any mysterious ingredients is 1000X better than any canned soup versions and your memories of such a casserole.  Instead, this recipe is made with a Mornay Sauce – a creamy béchamel sauce with shredded Gruyere and Monterey Jack cheeses and is SO luxuriously creamy!   
• Flavor:  Of course, even with its irresistibly creaminess, it’s easy for chicken ham casserole to fall into the bland and disappointing category – but not this recipe! It’s seasoned to perfection with hints of Dijon, Worcestershire sauce, lemon juice, seasonings, and two types of cheeses AKA flavor city!
• SO CREAMY!  The generous amount of homemade cream of chicken soup is velvety, saucy perfection – no dry ham casserole here!  Furthermore, the addition of the consummate melting cheese Gruyere melts and swaddles every nook and cranny for the ultimate flavorful, cheesy, creamy decadence.
• Pantry friendly: Best of all, this easy chicken cordon bleu casserole is very pantry friendly. Just add some leftover ham or deli ham, and freezer friendly rotisserie chicken and you have all you need to make this recipe at a moment’s notice or whenever the cravings strike – which will be frequent.  
• Versatile:  This chicken cordon bleu casserole is fabulous in its simple interpretation of chicken cordon bleu, but would also be delicious with all sorts of veggies.  You can swap the hash browns for broccoli, cauliflower, mushrooms, bell peppers, etc. or even rice.
• Make ahead.  You will love that this recipe can be made 100% ahead of time, refrigerated for up to two days, then just popped in the oven to bake to glorious cheesy perfection! 
• Freezer friendly.  You can also assemble the chicken cordon bleu casserole recipe, freeze, then thaw when you need an easy dinner or comforting fix.

chicken cordon bleu casserole ingredients

This chicken cordon bleu casserole recipe is made with pantry friendly and easy-to-find ingredients.  It is not a “light” casserole, but it is a favorite, repeat, crowd pleasing ham casserole that will have everyone licking their plates.   You will need: 

• Ham:  This recipe is a spell-binding way to use up leftover ham.  Even leftover brown sugar glazed ham, honey baked ham and maple glazed ham work in this recipe. If you don’t have leftover ham, deli ham also works great!  I recommend black forest ham for its subtle, complex smoky flavor, but any cut of deli ham will work. Just ask the deli counter to slice it into about ¼-inch thick slices then all you have to do is slice it the other direction to make ½-inch cubes before using.  
• Chicken:  This recipe calls for 2 cups shredded rotisserie chicken. Alternatively, you may substitute the shredded chicken with 1-pound uncooked chicken breasts chopped into bite size pieces.  Heat 1 tablespoon olive oil in a skillet over medium high heat. Add chicken and cook until almost cooked through.
• Hash browns:  Provide fabulous texture in this ham casserole, so I don’t recommend skipping. You can swap the hash browns for veggies or rice but without a substitute, I find the casserole too creamy with not enough texture.  You will need 16 ounces frozen, shredded hash browns for this recipe.  Make sure the hash browns don’t have added seasonings or you will need to adjust the seasonings in the recipe; added onions or peppers are fine.  Before using, thaw the hash browns completely (I use the microwave), so you don’t end up with crunchy potatoes!
• Homemade cream of chicken soup:  I adapted my homemade cream of chicken soup from my Chicken Divan recipe and Tuna Casserole recipe for this ham casserole recipe because it is epic. It starts with a roux then you whisk in milk and chicken broth whisked with cornstarch to create a wonderfully thick sauce.  You want the finished sauce to seem a little on the thick side because it will thin out some in the oven.  To this luscious sauce, we stir in chicken bouillon, Dijon, lemon juice, Worcestershire sauce onion powder, garlic powder, dried parsley, pepper and two cheeses. 
• Swiss Gruyere cheese.  Swiss cheese is typically used in chicken cordon bleu but please be advised not all Swiss cheese is created equal.  “Swiss cheese” in America is actually a broad term that includes hundreds of Swiss cheeses, many of which are sorry imitations of Emmental Swiss cheese actually from Switzerland.  Americanized Swiss cheese is made from pasteurized milk and is significantly less flavorful than real Swiss cheese. For the best chicken cordon bleu casserole, go with real Swiss cheese, specifically Gruyere cheese. Gruyere is the consummate melting cheese that’s slightly sweet, slightly salty, creamy, nutty and boasts enough flavor to cut through the richness of the casserole. You can purchase a 6 oz. block with the specialty cheeses at your grocery store. You will likely have the option between regular Gruyere or smoked Gruyere cheese. I recommend regular for this recipe as the smoked is pretty strong and better suited for single layering like in French Onion Chicken or Monte Cristo Sandwiches.
• Monterey Jack cheese: The Swiss cheese is supplemented with Monterey Jack cheese which is the mild, sweet compliment to the robust Gruyere.
• Sour Cream:  Adds a slight tanginess and fabulous creaminess. Full fat sour cream melts easier than nonfat, but you can certainly use nonfat with this knowledge.  For full disclosure, I have not tried this ham casserole with Greek Yogurt.
• Chicken bouillon: Is a secret ingredient that adds tons of flavor. It is essentially dehydrated vegetables, meat stock, a small portion of fat, salt, and seasonings AKA it is salt with flavor!  You can use chicken bouillon, bouillon powder or better than bouillon – all in equal amounts.  If you are using bouillon cubes, just mash them up a bit before you add them to the sauce – don’t dissolve in water first. 
• Panko: Are a Japanese breadcrumb and can be found next to the traditional/Italian breadcrumbs at your grocery store.  Panko breadcrumbs are lighter, larger and dryer than normal breadcrumbs so they absorb less moisture which produces a way crispier breading.  Please do NOT substitute with traditional breadcrumbs and expect the same results – they are not nearly as crunchy!  My favorite panko is actually gluten free Aleia’s Gluten Free Real Panko Original (even though I’m not gluten free) made primarily of brown rice.  It is the crunchies panko I’ve found!

HOW to make chicken cordon bleu casserole

This chicken cordon bleu casserole recipe is easy to make with only the ham to chop!  Here’s how with step-by-step photos and instructions (the full recipe with ingredient measurements is at the bottom of the post):

Step 1 – Make Sauce:  You’ll need a very large saucepan or a Dutch oven to make the sauce, something that can fit all ingredients once combined. You’ll begin by making a roux by whisking flour in melted butter and olive oil and cooking until the raw flour smell is gone, about 2 minutes.  Next, gradually whisk in milk, broth, Dijon, lemon juice, Worcestershire sauce, chicken bouillon and all spices/seasonings.  Bring the sauce to a simmer, whisking constantly, until thickened, but not too thick because the cheese will thicken up the sauce.

Step 2 – Add Cheeses: Whisk in most of the Gruyere cheese until melted, followed by most of the Monterey Jack until melted.  Finally, whisk the sour cream until blended. The sauce should seem quite thick at this point which is what we want because it will thin when baked.

Step 3 – Combine Ingredients: Stir in ham, chicken and thawed hash browns until combined. Transfer to a 9×13 baking dish hand spread into an even layer. Evenly top with remaining cheeses followed by toasted panko. You can add panko directly to the ham casserole without toasting it first, but for the best buttery, crispy, golden panko, toast it in a little butter and olive oil for just a couple minutes – it’s culinary changing!   

Step 5 – Bake: Cover the ham casserole with foil and bake at 350 degrees for 40 minutes, uncover and bake an addition 15 minutes or until hot and bubbly and cheese is melted. 

WHAT ELSE CAN I TOP ham CASSEROLE WITH?

There is really no right or wrong way to top this chicken cordon bleu casserole as long as it has crunch! Here are a few popular topping ideas:

• Panko:  Is what I’m using in this recipe because it is the most reminiscent of the breading used in classic chicken cordon bleu.  To make, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Browning the panko first will give you the most spectacular crispy panko once baked.
• Cornflakes:  Combine 2 cups crushed cornflakes with ¼ cup melted butter and stir to combine; top ham casserole with crushed cornflakes before baking. Take care to gently crush the corn flakes – you don’t want tiny crumbs, but larger pieces so there’s more crunch.
• Ritz crackers:  Take care when using Ritz crackers because they are salty and the ham in the casserole is already salty.  You will want to use less salt the recipe to compensate or omit it altogether.  To use Ritz, melt 3 tablespoons butter in a medium saucepan.  Add 1 sleeve crushed Ritz and stir to combine.  Sprinkle mixture over the ham casserole and bake as instructed. 
• Potato chips:  You will also need to take care when using potato chips because they are also salty.  To use, crumble desired amount of potato chips, and top the casserole before baking.

TIPS FOR BEST chicken cordon bleu CASSEROLE RECIPE

This chicken cordon bleu casserole recipe is pretty straightforward, but here is a summary of tips and tricks for the very best! 

• Salt to taste:  Ham is quite salty and rotisserie chicken is seasoned as well, so taste the casserole filling after you’ve added the ham and then season to taste with salt.  I would caution using less because you can always add more salt, but you can’t take it away!  You will probably need anywhere from zero salt to ½ teaspoon salt.  
• Thaw hash browns:  Don’t use hash browns straight from frozen they must be thawed for three reasons: 1) so they combine evenly, 2) cook in the allotted time and 3) so you can drain excess moisture, otherwise you’ll end up with a soggy/wet casserole.
• How to thaw hash browns: Microwave using the defrost setting for 4-5 minutes OR until completely thawed, stirring half way through.  Drain any excess moisture.  You can also transfer to the fridge two days before using.
• Drain hash browns: Drain thawed frozen hash browns of any excess moisture otherwise it can make your ham casserole soggy. 
• Use low sodium chicken broth:  Take care to use low sodium chicken broth or your casserole will be too salty.
• Use freshly shredded cheeses: Pre-shredded varieties don’t melt nearly as well because they are coated with anti-clumping chemicals. 
• Cook flour for two minutes.  Two minutes can seem like a long time but don’t cut it short – you want to make sure to cook out the raw flour taste. 
• Simmer sauce until thick:  The sauce should seem a little on the thick side once you add the cheeses because it will thin out once baked. 
• Half casserole: This ham casserole makes a good amount and the leftovers are fantastic!  If you don’t want leftovers, however, use the arrows in the recipe card to half the recipe and make it in an 8-or 9-inch square pan.

chicken cordon bleu CASSEROLE RECIPE VARIATIONS

This easy chicken cordon bleu casserole is SO good as-is but it also makes an excellent springboard for all sorts of add-ins:   Here are just a few ideas:

• Swap protein:  You can swap the chicken and ham for any protein such as cooked ground sausage, ground beef, ground turkey, chorizo, crumbled bacon, etc.  You can also double the chicken and omit the ham or vice versa.
• Veggies: You can swap the hash browns for about 4 cups cooked vegetables or swap the ham or chicken for two cups vegetables.  Veggie ideas include broccoli, cauliflower, carrots, bell peppers, peas, corn, mushrooms, asparagus, zucchini, etc.
• Cheeses:  Swiss cheese is needed for the quintessential cordon bleu flavor but if you’re looking for a different flavor profile, you can use a different cheese such as sharp cheddar, mozzarella, Asiago, Gouda, smoked cheddar, Pepper Jack, Havarti, Colby etc.
• Add ins:  Jalapenos, pickled jalapenos, artichokes, green chiles, pimientos, olives, roasted bell peppers, etc. add a fun variety.
• Make it gluten-free:  Use your favorite glute free 1 to 1 flour and gluten free breadcrumbs.

MAKE ahead chicken cordon bleu casserole

This chicken cordon bleu casserole recipe is the perfect make-ahead casserole, here’s how:

• Assemble the ham casserole according to recipe instructions but don’t add the panko topping.  Cover with foil and store in the refrigerator for up to two days.
• Transfer panko topping to a separate sealable bag/airtight container and store on the counter otherwise it will soften in the fridge.
• When ready to bake, sprinkle the casserole with the panko and let sit on the counter for 30 minutes before baking. 
• Cover with foil and bake at 350 degrees for 45 minutes, uncover and bake an additional 15 minutes or until hot and bubbly and cheese is melted. 

HOW to reheat ham caserole  

To reheat this ham casserole in the oven, cover the casserole with foil and bake at 350 degrees for 40 minutes or until hot and bubbly.  You can also reheat individual servings of in the microwave with excellent results.

HOW TO FREEZE ham and potato CASSEROLE

This chicken cordon bleu casserole is super convenient to double when making so you can serve one for dinner now and have one for later. It is best frozen before it is baked.

• Make and assemble ham casserole according to directions up to the point of baking. You can add the topping if you want the casserole 100% assembled OR for crispier topping, store it separately and add right before baking.
• Let casserole cool completely (not from baking but from the warm sauce).
• Wrap casserole securely with plastic wrap, then with aluminum foil.
• Label and freeze for up to 3 months.
• When ready to eat, thaw ham casserole in the refrigerator for 24-48 hours until completely thawed.
• Let casserole stand at room temperature for 30 minutes before baking.
• Bake at 350 degrees F for 45 minutes, uncover, and bake an addition 15-20 minutes or until hot and bubbly and cheese is melted.

WHAT SHOULD I SERVE WITH cordon bleu casserole RECIPE?

This cordon bleu casserole is a creamy, cheesy hit so it pairs particularly well with fresh sides such as:

• Salad: Strawberry Spinach Salad, Strawberry Avocado Broccoli Salad,  Wedge Salad with Blue Cheese Ranch,  and Cucumber Tomato Salad in the spring and Apple Salad,  Roasted Butternut Squash Salad, Cranberry Apple Shaved Brussels Sprouts Salad in the winter.  
• Vegetables: Roasted Parmesan Broccoli, Roasted Parmesan Asparagus, Roasted Butternut Squash, Roasted Carrots or Glazed Carrots Roasted Brussels Sprouts or Sautéed Brussels Sprouts.
• Fruit:  Grape Salad,  Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette, Berry Salad in Honey Mascarpone, Tropical Fruit Salad, or Pina Colada Fruit Salad
• Bread:  Garlic Bread, Dinner Rolls, Garlic Parmesan Butter Breadsticks or Pesto Pull Apart Bread.

Tools Used in This Recipe

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Casserole Dish 9×13 inches

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Chicken Cordon Bleu Casserole

If you love classic chicken cordon bleu, you will love this chicken cordon bleu casserole!  It’s made with shredded chicken, chopped ham and tender hash browns enveloped in a flavorful, rich, creamy sauce infused with Swiss Gruyere cheese and topped with buttery, crispy panko breadcrumbs.  It is decadently delicious and perhaps the most comforting casserole EVER!  This cheesy chicken cordon bleu casserole is quick and easy to prepare and make head friendly, just assemble then pop it in the oven to bake until warm and bubbly at dinner time OR freeze for later.  This recipe is a fabulous way to use up leftover ham (or you can use deli ham) and is extremely versatile, add in whatever you want! No matter how you serve it, everyone will be swooning over this lavish creamy, cheesy, comforting chicken and ham casserole!

Servings: 8 -12 servings

Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

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Ingredients

SAUCE

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/3 cup all-purpose flour
• 2 cups milk
• 3 cups low sodium chicken broth
• 1 ½ tablespoon cornstarch
• 2 tablespoons Dijon mustard
• 2 tablespoon lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 2 teaspoons dried parsley
• 1 teaspoon chicken bouillon
• 1 tsp EACH onion powder, garlic powder
• 1/2 teaspoon pepper, smoked paprika

ADD-INS

• 1 ¼ cups freshly shredded Gruyere Swiss cheese (6 ounces)
• 1 ¼ cups freshly shredded Monterey Jack cheese
• 1/2 cup sour cream
• 2 cups cubed ham
• 2 cups shredded rotisserie chicken (or cubed cooked chicken)
• 16 oz frozen shredded hash browns, thawed, patted dry

PANKO TOPPING

• 3/4 cup panko breadcrumbs
• 1 tablespoon melted unsalted butter
• 1 tablespoon extra virgin olive oil

Instructions

• Panko: Melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a large skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Transfer to a plate; set aside.
• Casserole: Preheat oven to 350 degrees F. Lightly spray a 9×13 pan with nonstick cooking spray.
• Sauce: Melt butter with olive oil in a very large skillet or Dutch over medium heat (something large enough to fit all ingredients once combined). Whisk in flour then cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, lemon juice, Worcestershire sauce, chicken bouillon and all spices/seasonings.
• Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup Monterrey Jack until melted followed by 1 cup Gruyere cheese until melted. Whisk in sour cream until blended.
• Combine: Add the ham and chicken and stir to evenly coat. Taste and season with salt to taste if desired. Stir in hash browns until evenly combined. Transfer mixture to prepared baking dish and top with remaining ¼ cup Gruyere and ¼ cup Monterrey Jack, followed by panko.
• Bake: Cover with foil and bake at 350 degrees for 40 minutes, uncover and bake an addition 10-15 minutes or until hot and bubbly and cheese is melted; serve hot. Season with freshly cracked salt and pepper to taste.

Notes

• Ham:  This works with leftover ham (any flavor) or deli ham.  I recommend black forest ham for its subtle, complex smoky flavor, but any cut of deli ham will work. Ask the deli counter to slice it into about ¼-inch thick slices then all you have to do is slice it the other direction to make ½-inch cubes before using.  
• Chicken:  This recipe calls for 2 cups shredded rotisserie chicken. Alternatively, you may substitute the shredded chicken with 1-pound uncooked chicken breasts chopped into bite size pieces.  Heat 1 tablespoon olive oil in a skillet over medium high heat. Add chicken and cook until almost cooked through.
• Swiss Gruyere cheese.  You can purchase a 6-8 oz. block with the specialty cheeses at your grocery store. You will likely have the option between regular Gruyere or smoked Gruyere cheese. I recommend regular for this recipe.
• Sour Cream: Full fat sour cream melts easier than nonfat, but you can certainly use nonfat with this knowledge.  For full disclosure, I have not tried this recipe with Greek Yogurt.
• Chicken bouillon: You can use chicken bouillon cubes, granulated bouillon powder or better than bouillon – all in equal amounts.  If you are using bouillon cubes, just mash them up a bit before you add them to the sauce – don’t dissolve in water first. 
• Panko: Are a Japanese breadcrumb and can be found next to the traditional/Italian breadcrumbs at your grocery store.  Please do NOT substitute with traditional breadcrumbs and expect the same results – they are not nearly as crunchy!  My favorite panko is actually gluten free Aleia’s Gluten Free Real Panko Original (even though I’m not gluten free) made primarily of brown rice.  It is the crunchies panko I’ve found!
• Protein Substitutions:  You can swap the chicken and ham for any protein such as cooked ground sausage, ground beef, ground turkey, chorizo, crumbled bacon, etc.  You can also double the chicken and omit the ham or vice versa.
• Veggie additions: You can swap the hash browns for about 4 cups cooked vegetables or swap the ham or chicken for two cups vegetables.  Veggie ideas include broccoli, cauliflower, carrots, bell peppers, peas, corn, mushrooms, asparagus, zucchini, etc.

• Gluten-free:  Use your favorite glute free 1 to 1 flour and gluten free breadcrumbs.

MAKE ahead

• Assemble the ham casserole according to recipe instructions but don’t add the panko topping.  Cover with foil and store in the refrigerator for up to two days.
• Transfer panko topping to a separate sealable bag/airtight container and store on the counter otherwise it will soften in the fridge.
• When ready to bake, sprinkle the casserole with the panko and let sit on the counter for 30 minutes before baking. 
• Cover with foil and bake at 350 degrees for 45 minutes, uncover and bake an additional 15 minutes or until hot and bubbly and cheese is melted. 

HOW to store and reheat  

• Storage: Cover casserole with foil and store in the refrigerator for 3-5 days.
• To reheat: Cover the casserole with foil and bake at 350 degrees for 40 minutes or until hot and bubbly.  You can also reheat individual servings of in the microwave with excellent results.

HOW TO FREEZE

This chicken cordon bleu casserole is super convenient to double when making so you can serve one for dinner now and have one for later. It is best frozen before it is baked.

• Make and assemble ham casserole according to directions up to the point of baking. You can add the topping if you want the casserole 100% assembled OR for crispier topping, store it separately and add right before baking.
• Let casserole cool completely (not from baking but from the warm sauce).
• Wrap casserole securely with plastic wrap, then with aluminum foil.
• Label and freeze for up to 3 months.
• When ready to eat, thaw ham casserole in the refrigerator for 24-48 hours until completely thawed.
• Let casserole stand at room temperature for 30 minutes before baking.
• Bake at 350 degrees F for 45 minutes, uncover, and bake an addition 15-20 minutes or until hot and bubbly and cheese is melted.

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