Chicken Cordon Bleu Casserole
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When you combine juicy shredded chicken and diced ham together in a creamy white cheese sauce and then top it with panko what you’ve got is Chicken Cordon Bleu Casserole! This spin on the famous classic is hands down delicious and ridiculously easy to make!
Easy Chicken Cordon Bleu Casserole Recipe
This recipe is basically my classic Chicken Cordon Bleu turned into a casserole! The dish is a cinch to throw together in just a matter of minutes before you put it into the oven to bake. It’s a whole new way to enjoy all the deliciousness of the classic that is just as tasty with fewer steps and less cleanup. A totally win and perfect weeknight meal!
But if you’ve never had Chicken Cordon Bleu you are in for a real treat! Essentially, just like my Cheese and Prosciutto Stuffed Chicken Breasts, the classic version of this dish is chicken breast that is stuffed with ham and cheese and then breaded and fried. Yet, Chicken Cordon Bleu is then topped with a Parmesan Dijon sauce to finish. It’s incredible! However, in this casserole recipe, instead of stuffing the chicken and topping it with sauce, we are going to stir it all together, top it with panko breadcrumbs, and bake it in the oven.
And a total bonus! This version is actually a bit healthier than the original because the chicken isn’t breaded and fried. I won’t lie, it’s indulgent, but it is a little friendlier to your waistband than the classic. Just serve it with a fresh tossed salad and you are all set! You seriously can’t go wrong with this delicious Chicken Cordon Bleu Casserole recipe that your whole family will love!
Why You’ll Love This Chicken Cordon Bleu Casserole
- Classic Turned Casserole! With all the rich and savory ingredients of classic cordon bleu, this tasty casserole is refined comfort food at its best.
- Easy Recipe! This dish is super easy. It calls for already cooked chicken, ham, and cheese. The only thing you need to do is make the sauce, assemble the dish, and then bake.
- Make Ahead Meal! You can easily make this entire recipe up to 2 days before and then just pop it in the oven when you’re ready, which makes this recipe perfect for family meal prep.
Sauce
- Butter – Always use unsalted butter in cooking to control the amount of added salt.
- Onion – Brown or yellow onion works best, but you can use any type of onion you have on hand.
- Garlic – Use freshly minced garlic for the best flavor. Jarred garlic will work, but can sometimes have a bitter taste due to the preservatives.
- Flour – Basic all-purpose flour is all you need.
- Chicken Broth – I like to use low-sodium broth to limit the amount of sodium.
- Milk – Any type of milk will work. However, if you use a non-dairy alternative, I recommend using one with a mild flavor.
- Chicken Bouillon Cube – Adds a little more chicken flavor and a bit of saltiness to the dish.
- Dijon Mustard – Smooth works best, but if you have grainy that will be okay as well. Dijon mustard has white wine in it which gives the sauce its refined French flavor.
- Salt – A dash of salt enhances all the flavors and brings the sauce to life.
- Black Pepper – Use freshly ground black pepper if you have it on hand.
Casserole
- Chicken – You will need cooked chicken that has either been shredded or chopped up into small pieces.
- Ham – Any type of ham will work.
- Swiss Cheese – Shredded Swiss cheese works best, you can also chop up some slices if you can’t find it sold in a block or shredded. You can also use provolone or mozzarella if you prefer a milder flavored cheese.
- Parmesan Cheese – Freshly shredded Parmesan cheese creates the best silky consistency for your sauce.
Topping
- Panko Breadcrumbs – Creates a yummy crispy finish to the casserole.
- Butter – Use unsalted butter. The panko breadcrumbs are already salted.
This simple recipe is broken down into 2 easy steps. Making the creamy sauce and assembling the casserole. Both are super easy and once the dish is in the oven your work is done! It’s seriously the most effortless way to enjoy delicious chicken cordon bleu!
Preheat The Oven
The first thing you need to do is preheat your oven to 400°F (204°C) so that it is already hot once your casserole is assembled. Then spray a 9×13-inch casserole dish with non-stick cooking spray. You can also grease it with vegetable oil if you prefer.
Sauté The Onions And Garlic
Now we can begin the sauce! Melt the butter over medium heat in a medium saucepan. Then add the chopped onions and sauté for about 3 minutes or until they are both soft and translucent. Now, toss in the minced garlic and cook for just 30 seconds more until it’s aromatic.
Create The Roux And Finish The Sauce
Now that your garlic and onions have been cooked to perfection, you need to create the roux, which is how the sauce is thickened. To do this, just sprinkle the flour over the onion mixture in the pot and cook it for 30 seconds while stirring.
Then whisk the chicken broth and milk into the flour mixture until smooth. Now, add the chicken bouillon, Dijon mustard, salt, and black pepper and cook everything together for 4 to 6 minutes while stirring occasionally. The mixture will thicken as it cooks.
Assemble The Casserole
Once the sauce has been made you can assemble the casserole! To begin, layer the shredded chicken on the bottom of the baking dish followed by the diced ham. Next, pour the sauce evenly over the chicken and ham. Then top with the shredded Swiss cheese and Parmesan cheese. When doing this try your best to layer the ingredients as evenly as possible for the best results.
Make The Topping
The final step before baking the casserole is to make the topping! And all you have to do is mix the panko bread crumbs with the melted butter. Then sprinkle the topping evenly over the casserole and it’s ready to go into the oven!
Bake And Serve
The best part! It’s time to bake. Transfer the assembled casserole to the preheated oven and bake it for 30 minutes. When it’s done it should be golden brown on top and bubbly. Then remove it from the oven and let it sit for about 5 minutes before serving.
What Is A Roux?
Roux is a French term for what is basically just a combination of fat and flour that is cooked together to thicken sauces. Classic roux is typically equal parts of fat and flour by weight, but there are other ways to create roux as we did in this recipe by simply sprinkling the flour.
What Kind Of Chicken Can I Use?
This recipe is really flexible in terms of what type of cooked chicken you can use. For the least amount of work, I like to use a store-bought rotisserie chicken. But you can bake or boil your own chicken and shred it if you prefer.
Expert Tips
- Grease the pan well. Such a simple thing, but if you forget the casserole is surely going to stick to the pan and possibly burn as well.
- Use unsalted butter. The cheese, ham, Dijon mustard, and chicken bouillon all have plenty of salt. So it’s best to use unsalted butter so you don’t risk accidentally making a salty casserole.
- Whisk the roux. When you add the chicken broth and milk to the flour mixture you must whisk it until smooth and then often as it cooks to prevent lumps from forming.
Storage
You can store chicken cordon bleu casserole in an airtight container or wrapped well in plastic wrap in the fridge for up to 4 days or in the freezer for up to 3 months! To reheat the leftovers, just put it in the microwave for about 4 minutes on medium heat or in the oven at 350°F (177°C) for about 12 minutes. If frozen, the best option is to reheat it in the oven for 20 to 25 minutes.
Other Casserole Recipes You’ll Love
- Funeral Potatoes
- Skillet Shepherd’s Pie
- Moussaka Recipe
- Eggplant Parmesan
- Pastitsio (Greek Lasagna)
- Chicken Casserole
- Easy Chicken Enchilada Casserole
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Chicken Cordon Bleu Casserole
Ingredients
Sauce
- 3 tablespoons butter (unsalted)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 chicken bouillon cube (crumbled)
- 1 tablespoon Dijon mustard
- salt and pepper (to taste)
Casserole
- 4 cups cooked chicken (shredded or cut into small pieces)
- 2 cups ham (diced)
- 1½ cups Swiss cheese (shredded )
- ½ cup Parmesan cheese
Topping
- 1 cup Panko breadcrumbs
- 2 tablespoons butter (melted)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400°F. Spray a 9×13-inch casserole dish with cooking spray.
Make the sauce
- In a medium saucepan melt the butter over medium heat. Add the onion and sauté for 3 minutes until the onion softens. Add the garlic and cook for 30 seconds until aromatic.
- Sprinkle the flour over the onion and stir. Cook for 30 seconds then whisk in the chicken broth and milk. Add the chicken bouillon, mustard, salt and pepper. Cook for 4 to 6 minutes, stirring occasionally.
Assemble the casserole
- Layer the chicken on the bottom of the casserole dish, followed by the ham. Pour the sauce over the chicken ham evenly. Top with Swiss cheese and Parmesan cheese.
- In a small bowl combine the Panko breadcrumbs with the melted butter. Sprinkle the breadcrumbs over the casserole evenly.
- Transfer the casserole dish to the preheated oven and bake for 30 minutes until golden and bubbly.
Equipment
Notes
- Grease the pan well. Such a simple thing, but if you forget the casserole is surely going to stick to the pan and possibly burn as well.
- Use unsalted butter. The cheese, ham, Dijon mustard, and chicken bouillon all have plenty of salt. So it’s best to use unsalted butter so you don’t risk accidentally making a salty casserole.
- Whisk the roux. When you add the chicken broth and milk to the flour mixture you must whisk it until smooth and then often as it cooks to prevent lumps from forming.
- You can store chicken cordon bleu casserole in an airtight container or wrapped well in plastic wrap in the fridge for up to 4 days or in the freezer for up to 3 months! To reheat the leftovers, just put it in the microwave for about 4 minutes on medium heat or in the oven at 350°F (177°C) for about 12 minutes. If frozen, the best option is to reheat it in the oven for 20 to 25 minutes.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
OH so tasty!. As there are only 2 of us, I cut the recipe in half. The roux needed more liquid to thin it out for baking, but was great in an 8 x 8 pan. Am planning on making this for the holiday and company !
Glad you enjoyed it, Joy!