Chicken Cordon Bleu Casserole (Printable)
Layered chicken, ham and Swiss in a creamy Dijon sauce with a crisp Parmesan-Panko topping for a warm finish.
# What You Need:
→ Meats
01 - 4 cups cooked chicken breast, diced or shredded
02 - 1 cup cooked ham, diced
→ Dairy
03 - 2 cups Swiss cheese, shredded
04 - 1/2 cup Parmesan cheese, grated
05 - 2 cups whole milk
06 - 4 tablespoons unsalted butter
→ Vegetables
07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced
→ Dry Goods
09 - 1/4 cup all-purpose flour
10 - 1 cup Panko breadcrumbs
→ Condiments & Seasonings
11 - 2 tablespoons Dijon mustard
12 - 1/2 teaspoon kosher salt
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon smoked paprika
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Melt butter in a saucepan over medium heat. Add diced onion and minced garlic; cook for 2–3 minutes until softened and fragrant.
03 - Whisk flour into the onion mixture; cook for 1 minute to form a roux. Gradually add milk, whisking until the mixture is smooth. Simmer for 3–4 minutes until slightly thickened.
04 - Stir in Dijon mustard, kosher salt, black pepper, and smoked paprika. Remove saucepan from heat and set aside.
05 - In the prepared baking dish, layer half the chicken, all the ham, and half the Swiss cheese. Repeat layers with remaining chicken and Swiss cheese.
06 - Evenly pour the warm sauce over the layered ingredients in the baking dish.
07 - In a mixing bowl, combine Panko breadcrumbs with grated Parmesan cheese. Sprinkle evenly over the top of the casserole.
08 - Bake uncovered for 30–35 minutes, until topping is golden and filling is bubbling.
09 - Allow casserole to rest for 5 minutes before serving.
# Expert Advice:
01 -
- This casserole gives you all the flavors of classic Chicken Cordon Bleu with none of the fuss or rolling.
- It quickly became my go-to for feeding a hungry crowd with minimal effort and maximum flavor.
02 -
- I once rushed the sauce and ended up with lumps—always whisk in the milk gradually for smoothness.
- Letting the casserole rest before serving is not optional, or you'll have a soupy mess.
03 -
- If you accidentally thicken the sauce too much, whisk in a little extra milk before layering.
- Layer ingredients gently so each bite gives a bit of everything.