Chicken Cordon Bleu Casserole (Print View)

Savory layers of chicken, ham, Swiss cheese, and crispy topping baked to golden perfection.

# Ingredient List:

→ Protein

01 - 4 cups cooked chicken breast, cubed or shredded
02 - 1 cup cooked ham, diced

→ Dairy

03 - 2 cups shredded Swiss cheese
04 - 1 1/2 cups milk (whole or 2%)
05 - 4 ounces cream cheese, softened
06 - 2 tablespoons unsalted butter

→ Sauce & Binding

07 - 2 tablespoons all-purpose flour
08 - 1/2 teaspoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon salt

→ Topping

12 - 1 cup Panko breadcrumbs
13 - 2 tablespoons melted butter
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley (optional)

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Spread cubed chicken evenly in the prepared dish. Top with diced ham and sprinkle 1 1/2 cups Swiss cheese over both.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute.
04 - Slowly whisk in milk until smooth. Add cream cheese, Dijon mustard, garlic powder, salt, and black pepper. Stir until the sauce thickens and cream cheese melts, about 3-4 minutes.
05 - Pour cheese sauce evenly over chicken, ham, and cheese. Sprinkle remaining 1/2 cup Swiss cheese on top.
06 - In a small bowl, mix Panko breadcrumbs, melted butter, Parmesan cheese, and parsley if using. Evenly sprinkle this mixture over the casserole.
07 - Bake for 30-35 minutes until topping is golden and casserole is bubbling. Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • It gives you all the elegance of Chicken Cordon Bleu without rolling a single piece of meat.
  • The crispy Panko topping adds texture that makes every bite satisfying.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Cold cream cheese will leave lumps in your sauce, so let it soften on the counter before you start cooking.
  • If the topping browns too quickly, tent the casserole loosely with foil for the last 10 minutes.
  • Letting the casserole rest after baking prevents the sauce from running everywhere when you scoop it.
03 -
  • Whisk the milk into the flour slowly and constantly to prevent lumps from forming in the sauce.
  • Use a light hand when greasing the dish, too much butter or oil can make the bottom layer soggy.
  • If you're doubling the recipe, use two dishes instead of one deep pan so the topping crisps evenly.

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