Chicken Cordon Bleu Casserole (Printable)
Creamy Dijon chicken layered with ham, Swiss and a crisp Parmesan-Panko topping, baked until golden.
# What You’ll 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 oven to 375°F (190°C). Grease a 9x13-inch baking dish to prevent sticking.
02 - Melt butter in a saucepan over medium heat. Add yellow onion and garlic; cook for 2 to 3 minutes, stirring frequently until onion softens.
03 - Whisk flour into the saucepan and cook for 1 minute, stirring constantly. Gradually add whole milk, whisking continuously until the mixture is smooth. Simmer for 3 to 4 minutes until lightly thickened.
04 - Add Dijon mustard, kosher salt, black pepper, and smoked paprika to the sauce. Stir well, then remove from heat.
05 - Arrange half of the diced chicken as the first layer in the greased baking dish. Top with all the diced ham, followed by half the shredded Swiss cheese. Repeat layering with remaining chicken and Swiss cheese.
06 - Pour the prepared mustard cream sauce evenly over the assembled layers, ensuring full coverage.
07 - In a mixing bowl, combine Panko breadcrumbs with grated Parmesan cheese. Sprinkle the mixture evenly over the top of the casserole.
08 - Place the baking dish in the preheated oven and bake uncovered for 30 to 35 minutes, or until the topping is golden and the dish is bubbling at the edges.
09 - Let the casserole rest for about 5 minutes after removing from the oven to facilitate easier portioning, then serve warm.
# Expert Advice:
01 -
- There’s something secretly thrilling about layering so much goodness in one dish and baking it until bubbly perfection.
- It spoils you with creamy sauce, tender chicken, and a cheesy crust—always a favorite at impromptu gatherings.
02 -
- Once, I rushed the sauce and ended up with lumps—always whisk slowly and add milk gradually.
- Trying smoked Gouda instead of Swiss completely changed the flavor, so stick to Swiss for that familiar tang.
03 -
- Don’t skip greasing the pan generously—the sticky cheesy bits are too good to lose.
- Make the sauce ahead to save time on busy evenings—the flavors only deepen as it sits cool.