Chicken Cordon Bleu Casserole (Printable)
Tender chicken and ham layered with Swiss and a creamy Dijon sauce, topped with Parmesan-Panko and baked until golden.
# What you'll need:
→ Meats
01 - 4 cups cooked chicken breast, diced or shredded
02 - 1 cup cooked ham, diced
→ Dairy
03 - 2 cups shredded Swiss cheese
04 - 1/2 cup grated Parmesan cheese
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
# How to make it:
01 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
02 - Melt the unsalted butter in a saucepan over medium heat. Add the diced onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant.
03 - Whisk in the all-purpose flour and cook for 1 minute, stirring constantly. Gradually pour in whole milk, whisking continuously to achieve a smooth consistency. Simmer for 3 to 4 minutes until gently thickened.
04 - Whisk Dijon mustard, kosher salt, black pepper, and smoked paprika into the sauce. Remove from heat once combined.
05 - Layer half of the diced chicken breast in the prepared baking dish, top with the cooked ham, and scatter half of the shredded Swiss cheese over the meats. Repeat layering with remaining chicken and Swiss cheese.
06 - Evenly distribute the warm sauce over the assembled ingredients in the baking dish.
07 - Combine Panko breadcrumbs with grated Parmesan cheese in a mixing bowl. Sprinkle the mixture evenly across the top of the casserole.
08 - Place the dish uncovered in the oven. Bake for 30 to 35 minutes or until the topping is golden brown and the casserole is bubbling around the edges.
09 - Allow the casserole to rest for 5 minutes before portioning and serving to maintain structure.
# Expert Tips:
01 -
- This combines all the best parts of Chicken Cordon Bleu but leaves the rolling and toothpicks behind—less fuss, more flavor.
- I’m constantly surprised by how the crispy, golden topping stays crunchy even after resting on the table.
02 -
- Once, in my impatience, I poured the sauce too quickly and ended up with an avalanche instead of an even layer—now I pour slowly, using the back of a spoon for gentleness.
- Mixing the breadcrumbs with Parmesan was a happy accident that turned a bland top into the crunchiest, cheesiest crown.
03 -
- If your sauce gets too thick, a splash more milk will bring it back—save some aside, just in case.
- Shred your cheese at home for maximum melt and zero clumping.