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

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-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.