Chicken Cordon Bleu Casserole

I pulled this together on a Wednesday night when I had leftover chicken and needed something that felt special without the fuss. The creamy sauce bubbled up around the edges, the breadcrumbs turned golden, and suddenly dinner felt like an occasion. My neighbor asked for the recipe through the fence the next morning because the smell had drifted into her yard.

I made this for my sister after her twins were born, and she told me it was the first meal she actually tasted in weeks. She scraped the dish clean and asked if I'd leave the recipe on her counter. That's when I knew this one was a keeper.

Ingredients

• Cooked chicken breast: Rotisserie chicken works perfectly here and saves you time, just shred it with your hands for the best texture.
• Cooked ham: Deli ham is fine, but if you can get a thick slice from the butcher and dice it yourself, the flavor is noticeably better.
• Swiss cheese: Gruyère brings a nuttier depth if you want to elevate things, but Swiss melts beautifully and stays creamy.
• Milk: Whole milk makes the sauce richer, but 2% works without feeling thin.
• Cream cheese: Let it sit out for 20 minutes before cooking so it melts into the sauce without clumping.
• All-purpose flour: This thickens the sauce just enough to coat everything without feeling heavy.
• Dijon mustard: A small amount adds sharpness that cuts through the richness.
• Panko breadcrumbs: Regular breadcrumbs don't crisp up the same way, Panko is worth seeking out.
• Parmesan cheese: Freshly grated melts into the topping and adds a salty finish.

Instructions

Preheat and prep:

Set your oven to 375°F and grease a 9x13-inch baking dish lightly with butter or cooking spray. This keeps the edges from sticking and makes cleanup easier.

Layer the proteins:

Spread the chicken evenly across the bottom, then scatter the ham over it and top with 1 1/2 cups of Swiss cheese. The layering helps everything meld together as it bakes.

Make the sauce:

Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for a minute until it smells faintly nutty. Slowly pour in the milk while whisking to avoid lumps, then stir in the cream cheese, mustard, garlic powder, salt, and pepper until smooth and thickened.

Assemble the casserole:

Pour the warm sauce evenly over the layered chicken and ham, then sprinkle the remaining Swiss cheese on top. The sauce will seep into every corner as it bakes.

Add the topping:

Toss the Panko with melted butter, Parmesan, and parsley in a small bowl, then scatter it over the casserole in an even layer. This creates the crispy contrast that makes each bite interesting.

Bake:

Slide the dish into the oven and bake for 30 to 35 minutes until the top is golden and the sauce is bubbling at the edges. Let it rest for 5 minutes before serving so the layers set slightly.

Pin It

My dad, who usually just nods and eats quietly, looked up after his second helping and said it reminded him of a dish his mother used to make on Sundays. He didn't say much else, but he scraped his plate and asked when I'd make it again.

What to Serve Alongside

A simple green salad with lemon vinaigrette balances the richness, or roasted green beans if you want something warm. I've also served it with garlic bread, which is overkill but delicious if you're feeding a crowd.

How to Store and Reheat

Cover leftovers tightly and refrigerate for up to three days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through. The topping softens a bit, but the flavors deepen overnight.

Make It Your Own

You can swap in turkey for the chicken, use Gruyère instead of Swiss, or add a handful of sautéed mushrooms for earthiness. Some people stir in a spoonful of white wine when making the sauce, which adds brightness.

• Try adding a pinch of smoked paprika to the breadcrumb topping for a subtle smoky note.
• If you're short on time, use a store-bought Alfredo sauce instead of making your own.
• For a gluten-free version, substitute gluten-free flour and breadcrumbs without changing anything else.

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This casserole has become my answer to busy weeks and last-minute gatherings, and it never lets me down. I hope it finds a place in your rotation too.

Recipe FAQs

→ What type of cheese is best for this casserole?

Swiss cheese is preferred for its mild, nutty flavor, but Gruyère can be used for a richer taste.

→ Can I use leftover chicken for this dish?

Yes, shredded or cubed cooked chicken works well, including rotisserie chicken for convenience.

→ How should I prepare the breadcrumb topping?

Mix panko breadcrumbs with melted butter, Parmesan, and parsley before sprinkling evenly over the casserole for a crispy finish.

→ What cooking dish size is recommended?

A 9x13-inch baking dish is ideal to evenly layer ingredients and ensure thorough baking.

→ Can this dish be made ahead of time?

Yes, assemble in advance and refrigerate before baking, though baking times may slightly increase from cold.