Chicken Cordon Bleu Casserole
This easy Chicken Cordon Bleu Casserole transforms the classic French dish into a simple weeknight dinner. Layers of tender chicken, savory ham, and melted Swiss cheese are smothered in a creamy Dijon sauce and topped with golden, crispy breadcrumbs.
Ingredients
Casserole Layers
- 5-6 cups cooked chicken shredded (rotisserie chicken works great)
- 8 oz black forest ham sliced from deli counter
- 8 oz Swiss cheese 10-12 slices
Creamy Dijon Sauce
- 6 tbsp unsalted butter
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 6 tbsp all-purpose flour
- 3 cups whole milk 2% works too
Breadcrumb Topping
- 1 1/2 cups Panko breadcrumbs
- 4 tbsp unsalted butter softened
Garnish
- 2 tbsp fresh parsley chopped, optional
Instructions
- Preheat your oven to 350°F. Spray a 9x13-inch casserole dish really well with cooking spray.
- Spread the shredded chicken evenly across the bottom of the casserole dish, pressing it down slightly to create an even layer.
- Cut each slice of ham into 3-4 strips and layer them over the chicken.
- Top with Swiss cheese slices, letting them overlap slightly to cover everything.
- In a medium saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the Dijon mustard, lemon juice, garlic powder, salt, and nutmeg.
- Sprinkle the flour over the butter mixture and whisk constantly for about 2 minutes to cook out the raw flour taste.
- Slowly add the milk about 1/4 cup at a time, whisking until completely smooth before adding more. Continue whisking occasionally as it simmers for 4-5 minutes until the sauce thickens and coats the back of a spoon.
- Pour the creamy sauce over the cheese layer in the casserole dish, using a spoon to spread it into all the corners and edges.
- Mix the Panko breadcrumbs with the remaining 4 tablespoons of softened butter using your fingers or a fork until the butter is evenly distributed.
- Sprinkle the butter-coated breadcrumbs evenly over the entire casserole.
- Bake uncovered for 35-40 minutes, until the sauce is bubbling around the edges and the breadcrumbs are golden brown. If the topping browns too quickly, tent loosely with aluminum foil.
- Remove from oven and let rest for 5-10 minutes to allow the sauce to thicken. Garnish with fresh parsley if desired and serve.
Notes
Make Ahead: Assemble the casserole (without breadcrumb topping) up to 24 hours ahead. Cover tightly and refrigerate. Add breadcrumbs and bake as directed, adding 5-10 minutes to the baking time.
Freezing: Freeze assembled casserole (before baking) for up to 2 months. Thaw overnight in fridge, let sit at room temperature for 30 minutes, then bake as directed.
Cheese Substitutions: Try Gruyere, Havarti, mild provolone, or a mix of Swiss and Gruyere.
Ham Options: Honey ham, Virginia ham, or regular deli ham all work well.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave for 1-2 minutes or in a 350°F oven for 15-20 minutes.