Chicken Cordon Bleu Casserole (Print)

Tender chicken and ham in creamy cheese sauce topped with crispy breadcrumbs for a comforting meal.

# What You 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 milk (whole or 2%)
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 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 - Arrange cubed chicken evenly in the prepared dish. Top with diced ham and sprinkle 1 1/2 cups shredded Swiss cheese over the layers.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth.
04 - Add cream cheese, Dijon mustard, garlic powder, salt, and black pepper. Stir continuously until the cream cheese is melted and the sauce thickens, approximately 3 to 4 minutes.
05 - Pour cheese sauce evenly over the chicken, ham, and Swiss cheese layer. Sprinkle remaining 1/2 cup Swiss cheese on top.
06 - Combine Panko breadcrumbs, melted butter, Parmesan cheese, and parsley (if using) in a small bowl. Sprinkle this mixture evenly over the casserole.
07 - Bake for 30 to 35 minutes, until the topping is golden and casserole is bubbling. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • All the elegance of Chicken Cordon Bleu without the rolling, stuffing, or stress of individual portions.
  • That golden Panko crust gives you the crunch you crave while the creamy sauce keeps everything tender and comforting.
  • It comes together fast enough for a weeknight but feels special enough to serve when you have company.
02 -
  • Don't skip the resting time after baking, the sauce needs a moment to thicken up or it'll run all over your plate.
  • If your breadcrumbs brown too fast, tent the dish loosely with foil for the last 10 minutes so the inside keeps cooking without burning the top.
03 -
  • Whisk the milk into the flour mixture slowly and constantly to avoid any lumps, patience here pays off with a silky sauce.
  • Use freshly grated Parmesan instead of the pre-shredded stuff, it melts better and tastes so much richer.
  • If you want extra flavor, add a pinch of nutmeg to the sauce, it's a classic French trick that makes everything taste more complex.

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