Chicken Cordon Bleu Casserole (Printable)
Savory chicken and ham bake layered with Swiss cheese and creamy Dijon, finished with crispy breadcrumbs.
# What You'll Need:
→ Proteins
01 - 3 cups cooked chicken breast, shredded or cubed
02 - 1 cup cooked ham, diced
→ Dairy
03 - 2 cups shredded Swiss cheese
04 - 1 cup whole milk
05 - 1 cup heavy cream
06 - 4 oz cream cheese, softened
→ Condiments & Spices
07 - 2 tbsp Dijon mustard
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/2 tsp freshly ground black pepper
11 - 1/4 tsp kosher salt, or to taste
→ Topping
12 - 1 cup panko breadcrumbs
13 - 3 tbsp unsalted butter, melted
14 - 2 tbsp grated Parmesan cheese
15 - 1 tbsp fresh parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 375°F and grease a 9x13-inch baking dish.
02 - In a large bowl, whisk together the whole milk, heavy cream, softened cream cheese, Dijon mustard, garlic powder, onion powder, kosher salt, and freshly ground black pepper until smooth.
03 - Stir the shredded chicken, diced ham, and 1 1/2 cups of Swiss cheese into the sauce until evenly incorporated.
04 - Spread the mixture uniformly in the prepared baking dish. Sprinkle the remaining 1/2 cup of Swiss cheese over the top.
05 - In a separate bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese, mixing until crumbs are evenly coated.
06 - Evenly sprinkle the breadcrumb mixture over the casserole.
07 - Bake for 25 to 30 minutes until the casserole is bubbling and the topping is golden brown.
08 - Allow the casserole to rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- It feels fancy enough to serve guests, but comes together faster than you'd think.
- The creamy Dijon sauce does all the heavy lifting while you relax, turning humble ingredients into something elegant.
- Kids and adults both clean their plates, which never happens at my dinner table.
02 -
- Don't skip the resting time—I learned this the hard way by cutting into it immediately and ending up with a plate of creamy puddle instead of a cohesive casserole.
- Softening your cream cheese first makes the difference between a smooth sauce and one with little grainy bits that never disappear.
- The breadcrumb topping will continue to brown slightly after you remove it from the oven, so pull it out when it's just turning golden rather than waiting for deep brown.
03 -
- Use a meat thermometer to check that your casserole has reached 165°F in the center if you're using raw ingredients, though starting with cooked chicken and ham means you're really just heating everything through.
- If your topping threatens to brown too quickly before the inside is heated through, simply tent it loosely with foil for the first 15 minutes of baking.