Chicken Cordon Bleu Casserole (Printable)
Layers of chicken, ham and Swiss with a creamy Dijon sauce and a crisp Parmesan-Panko topping, baked 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 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
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or oil.
02 - Melt unsalted butter in a saucepan over medium heat. Add diced onion and minced garlic and sauté for 2–3 minutes until softened.
03 - Whisk in all-purpose flour and cook for 1 minute, stirring constantly to prevent burning.
04 - Gradually add whole milk while whisking until smooth. Simmer for 3–4 minutes until the mixture thickens slightly. Stir in Dijon mustard, kosher salt, black pepper, and smoked paprika, then remove from heat.
05 - In the greased baking dish, arrange half the cooked chicken, then all diced ham, followed by half the Swiss cheese. Add the remaining chicken and top with the rest of the Swiss cheese.
06 - Pour the warm cream sauce evenly over the assembled layers in the baking dish.
07 - In a mixing bowl, combine Panko breadcrumbs and grated Parmesan. Sprinkle the mixture evenly over the surface.
08 - Transfer to the preheated oven. Bake, uncovered, for 30–35 minutes until the topping is golden and the filling is bubbling at the edges.
09 - Remove from oven and let rest for 5 minutes before cutting and serving.
# Cooking Tips:
01 -
- Baking everything together gives you all those comforting French bistro flavors with almost no fuss.
- I kept tweaking the sauce until it was velvety and just tangy enough to make everyone reach for seconds.
02 -
- Once, I tried rushing the sauce and ended up with tiny flour lumps—whisking patiently really is worth it.
- Layering the cheese in the middle (not just on top) keeps everything blissfully gooey with every scoop.
03 -
- Chop the chicken and ham to the same size for easy scooping and even flavor in every bite.
- Don't skimp on whisking the roux—you want that sauce glossy and lump-free for a truly luxurious casserole.