Chicken Cordon Bleu Casserole (Printable)
Layers of chicken, ham and Swiss in a creamy Dijon sauce, finished with a Parmesan-Panko crust.
# What You Need:
→ Meats
01 - 4 cups cooked chicken breast, diced or shredded
02 - 1 cup cooked ham, diced
→ Dairy
03 - 2 cups Swiss cheese, shredded
04 - 1/2 cup Parmesan cheese, grated
05 - 2 cups whole milk
06 - 4 tablespoons unsalted butter
→ Vegetables
07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced
→ Dry Goods
09 - 1/4 cup all-purpose flour
10 - 1 cup Panko breadcrumbs
→ Condiments & Seasonings
11 - 2 tablespoons Dijon mustard
12 - 1/2 teaspoon kosher salt
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon smoked paprika
# How To Cook:
01 - Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
02 - Melt unsalted butter in a saucepan over medium heat. Add diced onion and minced garlic, cooking for 2 to 3 minutes until softened.
03 - Whisk in all-purpose flour and cook for 1 minute. Gradually pour in whole milk, whisking constantly until the mixture is smooth. Simmer for 3 to 4 minutes until slightly thickened.
04 - Stir in Dijon mustard, kosher salt, black pepper, and smoked paprika. Remove saucepan from heat.
05 - Arrange half of the chicken in the prepared baking dish, followed by all of the ham and half the Swiss cheese. Repeat with the remaining chicken and Swiss cheese.
06 - Pour the prepared sauce evenly over the layered ingredients in the baking dish.
07 - In a bowl, combine Panko breadcrumbs with grated Parmesan cheese. Sprinkle the mixture evenly over the casserole.
08 - Bake uncovered for 30 to 35 minutes until the topping is golden and the casserole is bubbling.
09 - Allow casserole to rest for 5 minutes before serving.
# Expert Tips:
01 -
- All the cozy flavors of Chicken Cordon Bleu with none of the tricky rolling or toothpicks—it's pure ease and comfort.
- The irresistibly crisp Panko-Parmesan topping makes everyone suspiciously eager for seconds.
02 -
- The sauce thickens quickly—if you walk away after adding the flour, it can clump fast and burn more easily than you’d think.
- Mounding the cheese in the middle makes for gooier slices, but even layers bake more evenly—spread it out and trust the process.
03 -
- If your sauce gets a little too thick, whisk in a splash of milk off the heat and it rescues itself.
- Sneak a little smoked paprika onto the breadcrumbs for even more depth of flavor—it’s barely noticeable but everyone asks for the secret.