Chicken Cordon Bleu Casserole

Intro

Chicken Cordon Bleu is traditionally made with chicken breasts stuffed with chicken and Swiss cheese, breaded, and baked or fried. This casserole version captures all those flavors in a warm, creamy, cheesy bake without the hassle of pounding, stuffing, and rolling chicken. Tender chicken chunks are layered with savory ham, topped with Swiss cheese, and baked in a creamy Dijon sauce, then finished with a buttery breadcrumb topping for that perfect crispy bite. It’s weeknight-easy but fancy enough for company.

Prep: 10 min

Sauce: 8–10 min

Assembly & topping: 8 min

Baking: 25–30 min

Rest: 5 min

Total Time: ~55–60 minutes

Ingredients (Serves 6–8)

For the Casserole:

4 cups cooked chicken breast, cubed (rotisserie chicken works great)

2 cups diced cooked chicken

2 cups shredded Swiss cheese (or a mix of Swiss & mozzarella for extra melt)

For the Sauce:

4 tbsp unsalted butter

¼ cup all-purpose flour

2 cups milk (whole milk preferred)

1 cup chicken broth

1 tbsp Dijon mustard

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

Salt & pepper to taste

For the Topping:

1 ½ cups breadcrumbs (Panko for extra crunch)

4 tbsp butter, melted

½ cup grated Parmesan cheese

1 tsp dried parsley (optional)

Instructions

Prep Ingredients (10 minutes)

Preheat oven to 375°F (190°C).

Grease a 9×13-inch baking dish.

Have your cooked chicken and chicken diced and ready.

Make the Creamy Sauce (8–10 minutes)

In a medium saucepan over medium heat, melt butter.

Whisk in flour and cook for 1 minute.

Gradually whisk in milk and chicken broth until smooth.

Stir in Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.

Simmer for 3–4 minutes until sauce thickens. Remove from heat.

Assemble the Casserole (5 minutes)

Spread cubed chicken evenly in the baking dish.

Layer diced ham over the chicken.

Sprinkle Swiss cheese evenly over the ham.

Pour the creamy sauce over everything, spreading gently to cover.

Make the Topping (3 minutes)

In a small bowl, combine breadcrumbs, melted butter, Parmesan, and parsley.

Sprinkle evenly over the casserole.

Bake to Golden Perfection (25–30 minutes)

Bake uncovered for 25–30 minutes, until bubbly and golden brown on top.

Serve (5 minutes)

Let casserole rest for 5 minutes before serving so the layers settle.

Serving Suggestions

Side Dishes: Steamed green beans, roasted asparagus, or a crisp garden salad.

Carbs: Garlic bread, mashed potatoes, or buttered egg noodles.

For a twist: Drizzle a little extra Dijon cream sauce on plates before serving for restaurant-style presentation.