Chicken Cordon Bleu Casserole – Cozy, Creamy, and Crowd-Pleasing

This Chicken Cordon Bleu Casserole brings everything you love about the classic dish—tender chicken, salty ham, and melty Swiss—into a warm, comforting bake. It’s easy to assemble, great for weeknights, and impressive enough for guests. The creamy sauce comes together quickly and bakes into a bubbly, golden dish with a buttery breadcrumb topping.

Serve it with a simple green salad or steamed vegetables, and dinner is done. If you like familiar flavors with minimal fuss, this one checks all the boxes.

Chicken Cordon Bleu Casserole - Cozy, Creamy, and Crowd-Pleasing

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Ingredients

  

• 3 cups cooked chicken, shredded or cubed (rotisserie works well)
• 8 ounces sliced deli ham, cut into bite-size pieces
• 8 ounces Swiss cheese, sliced or shredded
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil (divided; one for sauce, one for topping)
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk (whole or 2%)
• 2 teaspoons Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional, for depth)
• Salt and black pepper, to taste
• 3/4 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)
• Cooking spray or a little extra oil for the baking dish

Instructions

 

• Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Layer the chicken: Spread the cooked chicken evenly in the bottom of the dish. Season lightly with salt and pepper.
• Add the ham and cheese: Scatter the ham over the chicken. Top with half the Swiss cheese. This creates a melty layer that locks in moisture.
• Make the sauce: In a medium saucepan, melt the butter with 1 tablespoon of olive oil over medium heat. Whisk in the flour and cook 1 minute until it smells nutty. Slowly whisk in the chicken broth, then the milk, until smooth.
• Season the sauce: Stir in Dijon, garlic powder, onion powder, smoked paprika (if using), and a generous pinch of salt and pepper. Simmer for 3–5 minutes, whisking, until slightly thickened to a creamy gravy consistency.
• Assemble: Pour the sauce evenly over the chicken and ham. Sprinkle the remaining Swiss over the top.
• Make the topping: In a small bowl, combine panko, Parmesan, and the remaining 1 tablespoon olive oil. Toss to coat so the crumbs crisp up nicely.
• Top and bake: Sprinkle the breadcrumb mixture over the casserole. Bake for 20–25 minutes, until the sauce is bubbling and the top is golden brown.
• Rest and serve: Let the casserole sit for 5–10 minutes to set. Garnish with chopped parsley and serve warm.

Why This Recipe Works

• All the classic flavors, less work: No pounding or breading chicken. Everything layers into a casserole for straightforward prep.
• Balanced texture: Juicy chicken, thin slices of ham, and melted Swiss get a crisp topping for crunch in every bite.
• Creamy but not heavy: A quick stovetop sauce made with broth, milk, and Dijon keeps it rich without being overly heavy.
• Flexible: Use rotisserie chicken, leftover roasted chicken, or even turkey.

  Swap cheeses or add veggies and pasta if you like.

Ingredients

• 3 cups cooked chicken, shredded or cubed (rotisserie works well)
• 8 ounces sliced deli ham, cut into bite-size pieces
• 8 ounces Swiss cheese, sliced or shredded
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil (divided; one for sauce, one for topping)
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk (whole or 2%)
• 2 teaspoons Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional, for depth)
• Salt and black pepper, to taste
• 3/4 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)
• Cooking spray or a little extra oil for the baking dish

How to Make It

1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Layer the chicken: Spread the cooked chicken evenly in the bottom of the dish. Season lightly with salt and pepper.
3. Add the ham and cheese: Scatter the ham over the chicken.

   Top with half the Swiss cheese. This creates a melty layer that locks in moisture.

4. Make the sauce: In a medium saucepan, melt the butter with 1 tablespoon of olive oil over medium heat. Whisk in the flour and cook 1 minute until it smells nutty.

   Slowly whisk in the chicken broth, then the milk, until smooth.

5. Season the sauce: Stir in Dijon, garlic powder, onion powder, smoked paprika (if using), and a generous pinch of salt and pepper. Simmer for 3–5 minutes, whisking, until slightly thickened to a creamy gravy consistency.
6. Assemble: Pour the sauce evenly over the chicken and ham. Sprinkle the remaining Swiss over the top.
7. Make the topping: In a small bowl, combine panko, Parmesan, and the remaining 1 tablespoon olive oil.

   Toss to coat so the crumbs crisp up nicely.

8. Top and bake: Sprinkle the breadcrumb mixture over the casserole. Bake for 20–25 minutes, until the sauce is bubbling and the top is golden brown.
9. Rest and serve: Let the casserole sit for 5–10 minutes to set. Garnish with chopped parsley and serve warm.

How to Store

• Refrigerate: Cool completely, then cover and store for up to 4 days.

  Reheat in a 325°F oven, covered with foil, for 15–20 minutes, then uncover to re-crisp the topping.

• Freeze: Assemble but don’t bake, or freeze leftovers. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before baking or reheating.
• Meal prep: Portion into airtight containers for grab-and-go lunches.

  Add steamed veggies on the side for a balanced meal.

Health Benefits

• Protein-rich: Chicken and ham provide a solid protein base, which supports fullness and muscle repair.
• Calcium from cheese: Swiss and Parmesan contribute calcium for bone health.
• Customizable nutrition: You can lighten the sauce with low-fat milk, reduce cheese, or add vegetables like broccoli for fiber and vitamins.
• Portion control: Baking in a casserole makes it easier to serve balanced portions alongside salad or vegetables.

Common Mistakes to Avoid

• Watery sauce: Add liquid slowly to the roux and simmer until it thickens. If it looks thin, cook a minute or two longer before pouring it into the dish.
• Over-salting: Ham and cheese are salty. Taste the sauce before adding more salt, and stick to low-sodium broth.
• Soggy topping: Toss panko with oil so it crisps.

  Bake uncovered and let the casserole rest before serving.

• Dry chicken: Use cooked chicken that’s still moist, like rotisserie, and don’t overbake. The sauce should bubble, not boil vigorously.

Recipe Variations

• Broccoli cordon bleu: Add 2 cups lightly steamed broccoli florets between the chicken and ham.
• Pasta bake: Stir 8 ounces cooked short pasta (like penne) into the sauce before assembling for a heartier dish.
• Gluten-free: Use a gluten-free flour blend for the roux and gluten-free breadcrumbs.
• Different cheeses: Swap Swiss for Gruyère or provolone, or mix in a little mozzarella for extra melt.
• Lighter version: Use half the cheese, low-fat milk, and a thinner panko layer. Add extra veggies to boost volume.
• Turkey twist: Substitute leftover roasted turkey for chicken, especially around the holidays.

FAQ

Can I use raw chicken instead of cooked?

Yes, but cook it first.

Dice or slice chicken breasts, season lightly, and sauté until just cooked through before assembling. Using pre-cooked chicken keeps the bake time short and ensures food safety.

What can I use instead of Swiss cheese?

Gruyère, provolone, Monterey Jack, or a mix of Swiss and mozzarella all work. Choose a cheese that melts well and complements the ham’s saltiness.

Can I make this ahead?

Absolutely.

Assemble up to the breadcrumb step, cover, and refrigerate for up to 24 hours. Add the topping right before baking so it stays crisp.

How do I prevent the casserole from drying out?

Make sure the sauce is thick but still pourable, and don’t overbake. If reheating, cover with foil first to trap moisture, then uncover briefly to crisp the top.

Is there a way to add more vegetables?

Yes.

Fold in steamed broccoli, peas, spinach, or sautéed mushrooms. Keep total add-ins to about 2 cups so the sauce still coats everything well.

What side dishes go well with it?

A simple green salad with a zippy vinaigrette, roasted green beans, or lemony asparagus balance the richness. Garlic bread is great if you want something extra cozy.

Final Thoughts

Chicken Cordon Bleu Casserole delivers comfort and classic flavor without extra steps.

It’s a practical, reliable recipe that adapts to your ingredients and schedule. Keep it simple for a quick weeknight meal, or dress it up with veggies and fancy cheese for guests. However you serve it, you’ll end up with a hot, satisfying dish that feels special with very little effort.