Chicken Cordon Bleu Casserole (Printable)
Layered chicken, ham, Swiss and creamy Dijon sauce baked with Parmesan-Panko topping into a golden, comforting main.
# 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 oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Melt unsalted butter in a saucepan over medium heat. Add diced onion and minced garlic; cook for 2 to 3 minutes until softened.
03 - Whisk in all-purpose flour and cook for 1 minute, stirring continuously to eliminate raw flour taste.
04 - Gradually add whole milk, whisking constantly to achieve a smooth base. Simmer for 3 to 4 minutes until the mixture slightly thickens.
05 - Blend in Dijon mustard, kosher salt, black pepper, and smoked paprika. Remove sauce from heat.
06 - Arrange half of the chicken evenly in the prepared baking dish. Layer all diced ham on top, followed by half of the shredded Swiss cheese. Add remaining chicken and Swiss cheese for a second layer.
07 - Pour the finished sauce evenly over the layered contents. In a small bowl, mix Panko breadcrumbs with grated Parmesan cheese and spread across the top.
08 - Bake uncovered for 30 to 35 minutes until the topping is golden brown and the casserole is bubbling throughout.
09 - Allow casserole to rest for 5 minutes before serving to set layers and facilitate easier portioning.
# Expert Tips:
01 -
- It’s that perfectly creamy, cheesy dinner that feels fancy but is achingly simple to assemble.
- I love how it makes even leftovers taste luxurious the next day.
02 -
- If you rush the sauce, the flour never properly disappears and the whole thing tastes starchy—I learned this after three stubborn tries.
- Mixing the topping with Parmesan instead of just plain breadcrumbs makes every bite pop with extra flavor and crunch.
03 -
- Shred your own cheese if you can—the melt is creamier, and the flavor is brighter.
- Baking uncovered is key for that golden crust; a foil tent just makes it soggy.