Creamy Cordon Bleu Casserole

Creamy Chicken Cordon Bleu Casserole brings together tender chicken, savory ham, and melty Swiss cheese, all tucked into a silky Dijon cream sauce and topped with a buttery Panko crunch. It turns a fancy French classic into a cozy family meal with way less effort yet all the comfort.

It takes everything I love about the traditional Cordon Bleu and makes it weeknight friendly without losing that special occasion taste. I remember the first time I made this – my family did not leave a single crumb behind and now it is often requested for Sunday dinners.

Ingredients

• Chicken: Try to get juicy, freshly-cooked and shredded chicken for the best texture Rotisserie works if you are in a hurry
• Ham: Black Forest ham offers plenty of flavor and richness Look for slices from the deli counter for extra freshness
• Swiss Cheese: Use freshly sliced Swiss The melt is smoother and the flavor is cheesier
• Dijon Mustard: The key to tangy signature sauce Choose a high-quality Dijon for the brightest taste
• Panko Breadcrumbs: Toasted for crispiness These crumbs make the golden topping stand out Choose Japanese-style for a lighter crunch
• Whole Milk: This creates that creamy texture Use whole for richness and avoid using milk straight from the fridge

Step-by-Step Instructions

Put Down The Chicken:

Add shredded chicken to the baking dish and make sure to spread it in a single even layer This way you get chicken in every scoop and nothing dries out at the edges

Place Your Ham:

Lay your ham slices across the chicken so that they completely cover it This layering helps every bite have a good mix of flavors

Get Cheesy:

Arrange Swiss cheese slices on top overlapping them just a little Press them gently down so they melt right into the meat below

Mix Up The Sauce:

Warm a saucepan over medium heat Add butter and flour and stir constantly until it smells a bit nutty about three minutes Slowly pour in whole milk in several small splashes whisking all the time for a silky result Stir in Dijon when the sauce thickens just enough to cling to your spoon

Pour and Layer:

Spread the warm Dijon sauce evenly over the ham and cheese Using a spatula helps get every bit out so nothing goes to waste

Sprinkle The Top:

Melt a little butter and toss it with your Panko Scatter this mixture all over the top in an even line so every area gets that golden finish

Bake Until Golden:

Pop the dish into a preheated oven at 375 degrees F Bake until the top looks deep golden and everything under the surface is bubbling hot about twenty to twenty-five minutes

Rest and Serve:

Pull your casserole out and let it rest on the counter for five to ten minutes This helps the layers set so serving is much easier

Pin

My favorite part is always the golden Panko topping that stays crispy while everything under is rich and creamy. When my kids were little they used to ask for extra topping on their servings and I started making an extra separate batch of it just for snacking alongside the dish.

Storage tips

Let your casserole cool to room temperature then seal it tightly with wrap or a fitted lid It will keep fresh in the fridge for three days Reheat in a medium oven so the topping can stay crunchy Avoid microwaving the whole dish or the breading will lose its texture

Ingredient substitutions

No Swiss cheese Use Gruyere or even mild provolone for a change up No Black Forest ham Leftover holiday ham works beautifully For a lighter touch swap in low fat milk but your sauce will be less creamy

Serving suggestions

This casserole is rich enough to serve as a main dish Try it alongside buttery green beans crisp roasted asparagus or a sharp arugula salad For fancier dinners drizzle a little white wine reduction over the top as a finishing touch

Pin

Cultural and historical context

Chicken Cordon Bleu is a classic blend of European flavors originating in Switzerland before becoming a French restaurant staple Traditionally made with rolled and breaded chicken here it is reimagined in casserole form which is much more practical for home cooks Like all good comfort food it balances richness with easy crowd appeal

Recipe FAQs

→ Can I use pre-cooked chicken?

Yes, pre-cooked or rotisserie chicken works well and saves preparation time while maintaining tender texture.

→ Can this casserole be prepared in advance?

Absolutely. Assemble the layers ahead of time but add the Panko topping just before baking for the best crunch.

→ What side dishes pair well with this casserole?

Roasted vegetables, fresh green salads, or buttery egg noodles complement the rich layers perfectly.

→ Is it possible to freeze this dish?

Yes, freeze before adding the breadcrumb topping. Thaw fully and apply the topping before baking for optimal texture.

→ How do I prevent the sauce from being runny?

Whisk continuously while slowly pouring milk and ensure the flour is fully incorporated to achieve a smooth, thick sauce.

→ What variations can enhance this dish?

Try swapping Swiss for Gruyère, adding mushrooms or spinach, or mixing herbs into the breadcrumb topping for extra flavor.