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freshly baked chicken cordon bleu casserole in a white casserole dish.
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5 from 3 votes

Chicken Cordon Bleu Casserole

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: casserole, Dinner
Cuisine: American
Keyword: casserole recipe, cheesy chicken casserole, chicken cordon bleu casserole
Servings: 6
Calories: 580kcal

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
  • cups Swiss cheese shredded
  • ½ cup Parmesan cheese

Topping

Instructions

  • Preheat the oven to 400°F. Spray a 9x13-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.

Notes

  1. 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.
  2. 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. 
  3. 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.
  4. 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

Serving: 1serving | Calories: 580kcal | Carbohydrates: 15g | Protein: 48g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 158mg | Sodium: 1100mg | Potassium: 516mg | Fiber: 1g | Sugar: 3g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 431mg | Iron: 2mg