Chicken Cordon Bleu Casserole (Printable View)
Layers of chicken, ham and Swiss in a creamy Dijon sauce, topped with Parmesan-Panko for a golden crust.
# What You 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 the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Melt the unsalted butter in a saucepan over medium heat. Add the finely diced onion and minced garlic, cooking for 2 to 3 minutes until softened.
03 - Whisk in all-purpose flour and cook for 1 minute until the mixture is smooth. Gradually pour in whole milk, whisking constantly until no lumps remain. Simmer for 3 to 4 minutes until the sauce is slightly thickened.
04 - Stir Dijon mustard, kosher salt, black pepper, and smoked paprika into the sauce. Remove from heat.
05 - In the prepared baking dish, arrange half of the chicken in an even layer, followed by all the ham, then half of the Swiss cheese. Repeat with the remaining chicken and Swiss cheese.
06 - Pour the warm sauce evenly over the layered ingredients in the baking dish.
07 - In a small mixing bowl, combine the Panko breadcrumbs with grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the surface.
08 - Bake uncovered for 30 to 35 minutes until the topping is golden brown and the casserole is bubbling around the edges.
09 - Remove from the oven and allow to rest for 5 minutes before serving.
# Expert Advice:
01 -
- All the cozy flavors of Chicken Cordon Bleu with none of the tricky rolling or toothpicks—it's pure ease and comfort.
- The irresistibly crisp Panko-Parmesan topping makes everyone suspiciously eager for seconds.
02 -
- The sauce thickens quickly—if you walk away after adding the flour, it can clump fast and burn more easily than you’d think.
- Mounding the cheese in the middle makes for gooier slices, but even layers bake more evenly—spread it out and trust the process.
03 -
- If your sauce gets a little too thick, whisk in a splash of milk off the heat and it rescues itself.
- Sneak a little smoked paprika onto the breadcrumbs for even more depth of flavor—it’s barely noticeable but everyone asks for the secret.