Chicken Cordon Bleu Casserole (Printable)

Tender chicken and ham baked with Swiss cheese and creamy Dijon sauce, finished with a golden breadcrumb crust.

# What You Need:

→ Proteins

01 - 3 cups cooked chicken breast, shredded or cubed
02 - 1 cup cooked ham, diced

→ Dairy

03 - 2 cups shredded Swiss cheese
04 - 1 cup whole milk
05 - 1 cup heavy cream
06 - 4 oz cream cheese, softened

→ Condiments & Spices

07 - 2 tbsp Dijon mustard
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/2 tsp freshly ground black pepper
11 - 1/4 tsp kosher salt, or to taste

→ Topping

12 - 1 cup panko breadcrumbs
13 - 3 tbsp unsalted butter, melted
14 - 2 tbsp grated Parmesan cheese
15 - 1 tbsp fresh parsley, chopped

# How To Make:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish to prevent sticking.
02 - In a large bowl, combine whole milk, heavy cream, softened cream cheese, Dijon mustard, garlic powder, onion powder, kosher salt, and black pepper. Whisk until smooth and well blended.
03 - Fold shredded chicken, diced ham, and 1.5 cups of Swiss cheese into the sauce mixture until evenly mixed.
04 - Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining 0.5 cup of Swiss cheese uniformly over the top.
05 - In a separate bowl, stir together panko breadcrumbs, melted unsalted butter, and grated Parmesan cheese until all crumbs are coated.
06 - Evenly distribute the breadcrumb mixture over the cheese layer in the baking dish.
07 - Place the dish in the preheated oven and bake uncovered for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
08 - Allow the casserole to rest for 10 minutes before serving. Optionally garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • The creamy Dijon sauce is rich enough to feel indulgent but light enough that you won't feel weighed down afterward.
  • This casserole comes together in under an hour, which means you can have something restaurant-quality on the table on a busy weeknight.
  • It reheats beautifully, so making it ahead of time is actually one of its secret superpowers.
02 -
  • Don't skip softening the cream cheese before you start mixing, or you'll end up with little pockets of unmixed cheese that throw off the texture of the whole dish.
  • The casserole bubbles around the edges first, which is your signal that it's almost done, but the top won't look truly golden for another minute or two.
  • If you're assembling this ahead of time, cover it tightly and refrigerate, then add about five extra minutes to the baking time since it'll start cold.
03 -
  • Room temperature cream cheese whisks in smoothly without creating lumps, so take it out of the fridge 20 minutes before you start cooking.
  • If you end up with a bit of sauce left over, don't throw it away, because it reheats beautifully and makes an excellent topper for roasted vegetables or simple chicken the next night.

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