Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole turns the classic rolled chicken dish into a creamy, cheesy, layered bake with far less effort. Tender chicken, savory ham, and melty Swiss are coated in a simple Dijon cream sauce, then finished with a golden, buttery crumb topping.​

This casserole skips pounding and rolling chicken breasts and instead uses cooked chopped chicken, making it perfect for rotisserie leftovers or meal‑prep chicken. It bakes up bubbly and comforting, ideal for weeknight dinners or a make‑ahead dish for guests.​

Ingredients

Casserole base

• 4 cups cooked chicken breast, chopped or shredded
• 8 oz ham, diced
• 1–1 1/2 cups shredded Swiss cheese (plus extra for topping if you like)​

Dijon cream sauce

• 4 tablespoons unsalted butter
• 1/4 cup all‑purpose flour
• 2–2 1/2 cups milk (2% or whole), warmed
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper​

Crunchy topping

• 1 cup Panko or regular breadcrumbs
• 2–3 tablespoons melted butter
• 2 tablespoons grated Parmesan (optional)​

Step‑by‑Step Instructions

1. Layer the chicken and ham

1. Heat oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
2. Spread chopped cooked chicken evenly in the bottom of the dish.
3. Sprinkle diced ham over the chicken in an even layer.​

2. Make the Dijon cream sauce

1. In a saucepan over medium heat, melt 4 tablespoons butter.
2. Whisk in flour and cook 1–2 minutes, stirring, until the mixture looks foamy and slightly golden.
3. Slowly whisk in warm milk, a bit at a time, until smooth.
4. Stir in Dijon mustard, lemon juice, garlic powder, salt, and pepper.
5. Simmer 3–5 minutes, whisking, until the sauce thickens enough to coat the back of a spoon, then remove from heat and stir in 1 cup shredded Swiss until melted. Taste and adjust seasoning.​

3. Assemble the casserole

1. Pour the hot cheese sauce evenly over the chicken and ham.
2. Sprinkle another 1/2 cup or so of Swiss on top if you like an extra cheesy layer.​

4. Add the crumb topping

1. In a small bowl, toss Panko with melted butter and Parmesan (if using) until evenly moistened.
2. Sprinkle the crumbs evenly over the casserole to cover.​

5. Bake

1. Bake uncovered 30–35 minutes, until the topping is deeply golden and the casserole is bubbling around the edges.
2. Let rest 5–10 minutes before serving so the layers set slightly.​
   
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