Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole is a comforting twist on the classic French dish, layering tender chicken and savory ham in a rich Swiss cheese sauce. It is the perfect easy weeknight dinner that delivers all the sophisticated flavors of the original without the fuss of rolling and breading individual breasts. Whether you are using leftover holiday ham or a rotisserie chicken, this meal comes together quickly for a crowd-pleasing result.

Why You Will Love This Recipe

There are so many reasons why this Chicken Cordon Bleu Casserole will become a staple in your meal rotation. First, it is incredibly low-effort because it eliminates the tedious task of stuffing and rolling chicken breasts. By layering the ingredients in a 9×13 dish, you get the perfect bite of chicken, ham, and cheese every time. The homemade Swiss cheese sauce is far superior to canned “cream of” soups, providing a velvety texture and a bright, tangy finish thanks to the addition of Dijon mustard and lemon juice. Finally, the buttery Panko topping adds a necessary crunch that balances the creamy interior beautifully.

Ingredients

• 5 1/2 cups shredded rotisserie chicken
• 2 cups cubed ham (ham steak or leftovers)
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (plus more to taste)
• 1 1/4 cups shredded Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1 cup Panko bread crumbs
• 2 tablespoons butter, melted

Step-by-Step Instructions

1. Prepare the Oven and Dish: Preheat your oven to 350 degrees F. Lightly spray a 9×13-inch casserole dish with non-stick cooking spray to ensure easy serving and cleanup.
2. Layer the Proteins: Spread the shredded rotisserie chicken evenly across the bottom of the prepared casserole dish. Top the chicken with an even layer of the cubed ham.
3. Make the Roux: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Sprinkle the flour over the melted butter and whisk constantly for 1-2 minutes. The mixture should look slightly dry and clumpy but should not brown too much.
4. Build the Cheese Sauce: Slowly whisk the milk into the flour mixture to avoid lumps. Stir in the Dijon mustard, lemon juice, garlic powder, and salt. Continue to simmer the sauce for 3-5 minutes, whisking constantly, until the mixture has thickened.
5. Add the Cheese: Remove the saucepan from the heat. Stir in the shredded Swiss cheese and the grated Parmesan cheese until completely melted and smooth. Taste the sauce and add more salt if desired.
6. Assemble: Pour the hot cheese sauce evenly over the layered chicken and ham in the casserole dish.
7. Add the Topping: In a small bowl, stir together the Panko breadcrumbs and the 2 tablespoons of melted butter until the crumbs are well-coated. Sprinkle the buttery Panko evenly over the top of the casserole.
8. Bake and Cool: Place the dish in the oven and bake uncovered for 30-35 minutes. The casserole is done when the edges are bubbly and the breadcrumbs have turned a beautiful golden brown. Let the dish cool for 5-10 minutes before serving.

Expert Tips / Pro Tips

To get the best results with your Chicken Cordon Bleu Casserole, keep these professional tips in mind. If you want the smoothest sauce possible, make sure to add the milk very slowly at first, whisking vigorously to incorporate the flour and butter roux. Using freshly shredded Swiss cheese from a block will also result in a creamier sauce compared to pre-shredded bags, which often contain anti-clumping agents. For an extra punch of flavor, do not skip the lemon juice; that small amount of acidity is what cuts through the richness of the cheese and gives the dish its “zing.”

Variations & Substitutions

While Swiss cheese is the traditional choice for Cordon Bleu, you can easily adapt this recipe to your family’s preferences. If Swiss is too sharp for your taste, try using Mozzarella, Provolone, or even a mild white Cheddar. For the topping, if you do not have Panko breadcrumbs on hand, regular breadcrumbs or even crushed Ritz crackers work as a delicious substitute. If you are looking to use up other leftovers, this recipe works wonderfully with leftover Thanksgiving turkey instead of chicken.

Serving Suggestions

This casserole is quite rich, so it pairs perfectly with light, green sides. A crisp Caesar salad or steamed vegetables like broccoli, green beans, or asparagus are excellent choices to balance the meal. If you need to stretch the recipe to feed a larger group, you can serve the casserole over a bed of cooked pasta, white rice, or even mashed potatoes.

Storage, Freezing & Reheating

Storage: Place any leftover casserole in an airtight container and store it in the refrigerator for up to 3 to 4 days.

Freezing: You can freeze this casserole before or after baking. If freezing before baking, wrap the dish tightly with plastic wrap and aluminum foil. It will stay fresh for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

Reheating: To maintain the crunch of the Panko topping, it is best to reheat portions in the oven at 350 degrees F until warmed through. If you are in a hurry, the microwave works well, though the breadcrumbs will soften.

Nutrition Information

Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole is a comforting twist on the classic French dish, layering tender chicken and savory ham in a rich Swiss cheese sauce. It is the perfect easy weeknight dinner that delivers all the sophisticated flavors of the original without the fuss of rolling and breading individual breasts.

Print Recipe Pin Recipe

Cook Time 35 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, French

Calories: 425

Ingredients Method Notes

Ingredients

  

• 5 1/2 cups shredded rotisserie chicken
• 2 cups cubed ham ham steak or leftovers
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt plus more to taste
• 1 1/4 cups shredded Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1 cup Panko bread crumbs
• 2 tablespoons butter melted

Method

 

1. Preheat your oven to 350 degrees F. Lightly spray a 9×13-inch casserole dish with non-stick cooking spray to ensure easy serving and cleanup.
2. Spread the shredded rotisserie chicken evenly across the bottom of the prepared casserole dish. Top the chicken with an even layer of the cubed ham.
   5 1/2 cups shredded rotisserie chicken, 2 cups cubed ham
3. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Sprinkle the flour over the melted butter and whisk constantly for 1-2 minutes. The mixture should look slightly dry and clumpy but should not brown too much.
   4 tablespoons unsalted butter, 1/4 cup all-purpose flour
4. Slowly whisk the milk into the flour mixture to avoid lumps. Stir in the Dijon mustard, lemon juice, garlic powder, and salt. Continue to simmer the sauce for 3-5 minutes, whisking constantly, until the mixture has thickened.
   2 cups milk, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt
5. Remove the saucepan from the heat. Stir in the shredded Swiss cheese and the grated Parmesan cheese until completely melted and smooth. Taste the sauce and add more salt if desired.
   1 1/4 cups shredded Swiss cheese, 1/4 cup grated Parmesan cheese
6. Pour the hot cheese sauce evenly over the layered chicken and ham in the casserole dish.
7. In a small bowl, stir together the Panko breadcrumbs and the 2 tablespoons of melted butter until the crumbs are well-coated. Sprinkle the buttery Panko evenly over the top of the casserole.
   1 cup Panko bread crumbs, 2 tablespoons butter
8. Place the dish in the oven and bake uncovered for 30-35 minutes. The casserole is done when the edges are bubbly and the breadcrumbs have turned a beautiful golden brown. Let the dish cool for 5-10 minutes before serving.

Notes

For the smoothest sauce possible, make sure to add the milk very slowly at first, whisking vigorously to incorporate the flour and butter roux. Using freshly shredded Swiss cheese from a block will also result in a creamier sauce compared to pre-shredded bags.

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