Tips for the Best Chicken Cordon Bleu Casserole
- Use well‑seasoned cooked chicken (rotisserie works great) so the casserole has plenty of flavor from the base up.​
- Warm the milk before adding to the roux for a smoother, lump‑free sauce that thickens more quickly.​
- If the sauce seems very thick before baking, whisk in a splash more milk; it will thicken further in the oven.​
- Broil for 1–2 minutes at the end if you want an extra‑crisp, browned crumb topping—just watch closely to prevent burning.​
FAQs
Can I assemble this casserole ahead of time?
Yes. Assemble the layers and sauce, add the cheese, and cool. Add the buttered crumb topping just before baking so it stays crisp, then bake, adding a few extra minutes if going in cold.​
Can I use a different cheese?
Swiss is traditional, but Gruyère, provolone, or a Swiss‑mozzarella blend also melt beautifully and give a similar flavor profile.​
Is there a low‑carb version?
Several recipes omit the breadcrumb topping and use heavy cream instead of a flour‑based roux for a more keto‑friendly bake; the same chicken, ham, and Swiss combination works well with that approach.​​
What should I serve with Chicken Cordon Bleu Casserole?
Simple sides like green beans, steamed broccoli, a crisp salad, or roasted vegetables balance the richness of the creamy sauce and cheese.​
Why You’ll Love This Casserole
Chicken Cordon Bleu Casserole captures all the best parts of classic cordon bleu—juicy chicken, salty ham, nutty Swiss, and tangy Dijon cream—without any pounding, stuffing, or frying. It’s a crowd‑pleasing, freezer‑friendly comfort dish that feels special enough for guests but easy enough for any weeknight.