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A creamy Chicken Cordon Bleu Casserole in a rustic bowl, topped with golden breadcrumbs and fresh parsley, with a fork taking a serving.
Reda

Easy Chicken Cordon Bleu Casserole

All the classic flavors of Chicken Cordon Bleu—tender chicken, savory ham, and melty Swiss cheese—transformed into a simple, creamy, and comforting casserole with a crunchy panko topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz cooked ham diced
  • 2 cups Swiss cheese shredded and divided
For the Creamy Dijon Sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
For the Crispy Panko Topping
  • 1 cup panko breadcrumbs
  • 3 tbsp unsalted butter melted
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley chopped

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Medium saucepan
  • Whisk
  • Mixing Bowl

Method
 

Prepare the Casserole Components
  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Pat the chicken cubes dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until lightly browned on all sides. The chicken does not need to be cooked through completely. Transfer the chicken to the prepared baking dish and spread in an even layer.
  4. Sprinkle the diced ham evenly over the chicken in the baking dish.
Make the Creamy Dijon Sauce
  1. In a medium saucepan, melt 3 tbsp of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
  2. Gradually whisk in the milk and chicken broth until the mixture is smooth. Bring to a simmer, whisking frequently, and cook for 3-5 minutes, until the sauce has thickened enough to coat the back of a spoon.
  3. Remove from heat and whisk in the Dijon mustard, garlic powder, and onion powder. Stir in 1 cup of the shredded Swiss cheese until it is completely melted and the sauce is smooth. Season with additional salt and pepper to taste, if needed.
  4. Pour the creamy cheese sauce evenly over the chicken and ham in the baking dish.
Assemble and Bake
  1. Sprinkle the remaining 1 cup of Swiss cheese over the sauce.
  2. In a small mixing bowl, combine the panko breadcrumbs, 3 tbsp melted butter, grated Parmesan cheese, and chopped fresh parsley. Mix until the breadcrumbs are evenly coated.
  3. Sprinkle the panko mixture evenly over the top of the casserole.
  4. Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
  5. Let the casserole rest for 5-10 minutes before serving. This allows it to set up slightly, making it easier to serve.

Notes

For a heartier meal, serve this casserole over cooked egg noodles, rice, or with a side of steamed green beans. You can use 3 cups of cooked, shredded rotisserie chicken to save time; simply skip the chicken browning step. The casserole can be assembled up to 1 day in advance (without the topping), covered, and refrigerated. Add the topping just before baking and add 10-15 minutes to the bake time.