Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole brings all the classic flavors of the traditional dish into a weeknight-friendly bake. It is built with layers of chicken, ham, Swiss cheese, and a creamy homemade sauce then finished with a golden Panko topping. No fussing with rolling chicken breasts—just assemble and bake for a family dinner that feels special but comes together with pantry staples.

When I first made this on a cold weeknight to clean out my fridge, the family went back for second and third helpings. It quickly became one of our most-requested comfort meals.

Ingredients

• Shredded cooked chicken: for a tender protein base and to save time you can use rotisserie chicken or leftovers from a roast
• Black forest ham: sliced deli-style adds salty flavor and a touch of smokiness look for ham with visible marbling for best taste
• Swiss cheese: provides creamy mellow tang and melts smoothly try to get fresh deli-sliced Swiss as it melts more evenly
• Unsalted butter: used in both sauce and topping softening adds richness choose a good quality brand for better flavor
• Dijon mustard: lends subtle tangy flavor use a robust variety for fuller taste
• Freshly squeezed lemon juice: brings brightness and lifts the sauce only use real lemons if possible for freshness
• Garlic powder: for savory warmth pick a high-quality spice for best aroma
• Salt: for seasoning adjust to your preference and use a finer salt for better blending
• Nutmeg: gives background warmth and a classic edge in creamy sauces best if freshly grated for deeper flavor
• Cayenne pepper: for gentle heat omit if you like it mild or amp up for a spicy twist
• All-purpose flour: thickens the sauce choose unbleached for a smoother finish
• Whole milk: makes the sauce creamy and gives body to every layer select the freshest available for rich results
• Panko breadcrumbs: for texture these Japanese crumbs stay light and crisp even after baking
• Chopped parsley: for color and freshness opt for flat-leaf parsley for milder taste

Step-by-Step Instructions

Prepare the Baking Dish:

Preheat oven to 350 degrees Fahrenheit and lightly grease a 9x13 inch casserole dish with nonstick spray to prevent sticking.

Layer the Chicken:

Spread the shredded cooked chicken evenly over the bottom of your prepared dish so every bite has a solid protein base.

Layer the Ham:

Arrange strips of black forest ham over the chicken creating even coverage for salty savor in every slice.

Layer the Cheese:

Lay the Swiss cheese slices over the ham overlapping slightly to ensure a continuous cheesy layer.

Make the Sauce Base:

In a saucepan over medium heat melt the butter and whisk in Dijon mustard lemon juice garlic powder salt nutmeg and cayenne. This fragrance kickstarts the flavor foundation.

Thicken the Sauce:

Sprinkle all-purpose flour over the melted butter mixture whisking vigorously to form a smooth roux this helps the sauce thicken so it clings to every layer.

Build the Cream Sauce:

Slowly pour in the milk about a quarter cup at a time whisking each addition so no lumps form. Keep the sauce moving so it turns silky and thickens gradually.

Simmer and Finish the Sauce:

Let the completed sauce bubble gently for about four minutes whisking occasionally. It should be rich and coat the back of a spoon when ready.

Assemble the Casserole:

Pour the hot sauce evenly over the cheese layer using a spatula to guide it into all corners so every inch gets covered.

Mix and Add the Topping:

In a small bowl work the softened butter into the panko breadcrumbs until the mixture looks sandy then scatter evenly over the top for crunch.

Bake:

Place in the preheated oven uncovered and bake for thirty to forty minutes until the sauce bubbles and the breadcrumb topping turns deep golden and crisp.

Rest and Serve:

Remove from oven and let the casserole sit for at least five minutes to set. Sprinkle with chopped fresh parsley if using and serve warm.

Pin

My favorite addition is the fresh parsley on top as it brings a burst of green to an otherwise golden dish. I will never forget the first time my kids got involved sprinkling the panko and arguing over who got the first crunchy bite.

Storage Tips

Let the casserole cool completely before transferring leftovers to an airtight container so steam does not make the topping soggy. Store in the refrigerator for up to three days. For best results reheat in the oven to revive the topping’s crunch but individual portions can be zapped in the microwave for speed.

Easy Ingredient Swaps

You can use any cooked chicken including rotisserie chicken or grilled thighs for deeper flavor. Gruyere cheese adds richness as a swap for Swiss. If you need gluten free just substitute the flour and breadcrumbs for your favorite gluten free options. No ham Swap in cooked turkey or even roasted vegetables for a different but delicious twist.

Serving Suggestions

This casserole stands alone but is fantastic served next to steamed green beans a simple salad or roasted root vegetables. For a brighter note try pairing it with lemon-dressed arugula. Leftovers are excellent for lunch the next day and pack up well for work or school.

Pin

A Glance at History

Chicken Cordon Bleu originally hails from Switzerland and traditionally is made by stuffing and rolling chicken with ham and cheese. The casserole format is a clever American twist making the flavors accessible for busy cooks. Every bite pays homage to the classic combination of poultry ham and melted cheese that has been beloved for decades.

Recipe FAQs

→ What type of cheese works best for this dish?

Swiss cheese is traditional, providing a mild, nutty flavor that melts beautifully. Alternatives like Gruyère can add a richer, slightly sharper taste.

→ Can I add vegetables to the layers?

Yes, adding spinach or steamed vegetables can introduce extra nutrition and complement the creamy, savory layers well.

→ How do I achieve a crispy topping?

Mix Panko breadcrumbs with softened butter before spreading over the casserole. Baking at 350°F until golden creates a crisp, flavorful crust.

→ Is there a gluten-free option for the sauce and topping?

Substitute all-purpose flour with gluten-free flour, and use gluten-free Panko breadcrumbs to accommodate gluten-free diets without compromising texture.

→ What are some tips for reheating leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or the entire dish in the oven until warmed through.