Chicken Cordon Bleu Casserole (Printable)

Tender chicken and ham baked with creamy cheese sauce and a crunchy breadcrumb topping in a cozy casserole.

# What You'll Need:

→ Protein

01 - 4 cups cooked chicken breast, cubed or shredded
02 - 1 cup cooked ham, diced

→ Dairy

03 - 2 cups shredded Swiss cheese
04 - 1 1/2 cups whole or 2% milk
05 - 4 ounces cream cheese, softened
06 - 2 tablespoons unsalted butter

→ Sauce & Binding

07 - 2 tablespoons all-purpose flour
08 - 1/2 teaspoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt

→ Topping

12 - 1 cup Panko breadcrumbs
13 - 2 tablespoons melted butter
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley (optional)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Place cubed chicken evenly in the baking dish, then layer diced ham on top. Sprinkle 1 1/2 cups shredded Swiss cheese over the meat.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth.
04 - Add cream cheese, Dijon mustard, garlic powder, salt, and pepper. Stir continuously until cream cheese melts and sauce thickens, about 3 to 4 minutes.
05 - Pour cheese sauce evenly over the layered chicken, ham, and cheese. Sprinkle remaining 1/2 cup Swiss cheese on top.
06 - In a small bowl, mix Panko breadcrumbs, melted butter, Parmesan cheese, and parsley if desired. Sprinkle mixture evenly over casserole.
07 - Bake for 30 to 35 minutes until topping is golden and casserole is bubbling. Let rest for 5 minutes before serving.

# Expert Hacks:

01 -
  • All the indulgence of Chicken Cordon Bleu without the tedious wrapping and frying.
  • It feeds a crowd with minimal effort and tastes even better the next day.
  • The creamy sauce soaks into every bite, and that crunchy Panko topping adds the perfect contrast.
02 -
  • Don't skip the resting time after baking, it lets the sauce set up just enough to hold together on the plate.
  • If your sauce looks too thick before pouring, whisk in a splash more milk, it should be pourable but not watery.
03 -
  • Use a mix of white and dark meat chicken if you want more flavor and moisture, it won't dry out as easily.
  • Toast the Panko in a dry skillet for a minute before mixing it with butter and Parmesan for an even deeper crunch.

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