Chicken Cordon Bleu Casserole (Printable)
Layers of chicken, ham and Swiss in a creamy Dijon sauce, finished with Parmesan-Panko for a golden crust.
# What You'll 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 Make It:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Melt unsalted butter in a saucepan over medium heat. Add finely diced onion and minced garlic; cook for 2 to 3 minutes until softened and fragrant.
03 - Whisk in all-purpose flour and cook, stirring constantly, for 1 minute. Gradually pour in whole milk, whisking continuously to prevent lumps. Simmer for 3 to 4 minutes until the sauce thickens slightly.
04 - Stir Dijon mustard, kosher salt, black pepper, and smoked paprika into the sauce. Remove from heat and set aside.
05 - Arrange half of the diced chicken in the prepared baking dish. Layer all diced ham over the chicken, then add half of the shredded Swiss cheese. Repeat layering with the remaining chicken and Swiss cheese.
06 - Evenly pour the prepared sauce over the assembled layers. In a small mixing bowl, combine Panko breadcrumbs with grated Parmesan cheese. Sprinkle breadcrumb mixture evenly over the surface.
07 - Bake uncovered in the preheated oven for 30 to 35 minutes, or until the topping is golden brown and the casserole bubbles around the edges.
08 - Allow the casserole to rest for 5 minutes before portioning and serving.
# Tips from dashanddishes:
01 -
- No fiddly rolling—just layer, bake, and enjoy all those French-inspired flavors.
- It’s become my weeknight hero thanks to the cozy, melty cheese and tender bites of chicken and ham.
02 -
- Once, I rushed straight from the oven and the cheese slid everywhere—let it rest so you get clean, cheesy servings.
- Tasting the sauce before pouring is a must; one extra pinch of salt made all the difference to me once.
03 -
- Using freshly shredded Swiss melts best—pre-shredded can clump under the broiler.
- I’ve learned to broil for two minutes at the end for extra color if the topping needs it.