Chicken Cordon Bleu Casserole (Printable)

Tender chicken and ham layered with creamy Swiss cheese sauce and crispy breadcrumbs in a comforting bake.

# What You’ll Need:

→ Protein

01 - 4 cups cooked chicken breast, cubed or shredded
02 - 1 cup cooked ham, diced

→ Dairy

03 - 2 cups shredded Swiss cheese
04 - 1 1/2 cups whole or 2% milk
05 - 4 ounces cream cheese, softened
06 - 2 tablespoons unsalted butter

→ Sauce & Binding

07 - 2 tablespoons all-purpose flour
08 - 1/2 teaspoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt

→ Topping

12 - 1 cup Panko breadcrumbs
13 - 2 tablespoons melted butter
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley (optional)

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Spread cubed chicken evenly in the prepared dish. Top with diced ham and sprinkle 1 1/2 cups shredded Swiss cheese over the meat.
03 - In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in flour and cook for one minute. Gradually whisk in milk until smooth.
04 - Stir in cream cheese, Dijon mustard, garlic powder, salt, and black pepper. Cook, stirring, until cream cheese is melted and sauce thickens, about 3 to 4 minutes.
05 - Pour the cheese sauce evenly over the chicken, ham, and Swiss cheese layer. Sprinkle remaining 1/2 cup Swiss cheese on top.
06 - In a small bowl, mix Panko breadcrumbs, melted butter, Parmesan cheese, and parsley if using. Evenly sprinkle this mixture over the casserole.
07 - Bake for 30 to 35 minutes, until topping is golden and casserole is bubbly. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes like the fancy restaurant dish but comes together in one pan with pantry staples.
  • The crispy Panko topping gives you that satisfying crunch without any frying.
  • Leftovers actually get better the next day when the flavors soak in even more.
02 -
  • If your cream cheese is cold, it will never blend smoothly, so give it time to soften first.
  • Don't pour the sauce too fast or it pools in one corner instead of covering everything evenly.
  • Letting the casserole rest after baking keeps it from being a sloppy mess when you scoop it out.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts way smoother without all those anti-caking additives.
  • If the top is browning too fast, tent it loosely with foil for the last 10 minutes so the inside finishes cooking without burning the breadcrumbs.

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