Chicken Cordon Bleu Casserole
A cozy and cheesy baked dish that combines tender chicken, savory ham, and nutty Swiss cheese in a creamy sauce topped with a buttery crunch. Perfect for family dinners and using up leftover chicken.
Ingredients
Base Ingredients
- 4 cups cooked chicken, shredded or chopped Rotisserie chicken makes this easy.
- 2 cups ham, diced Deli ham works great.
- 2 cups Swiss cheese, shredded or sliced and torn
Creamy Sauce Ingredients
- 4 tablespoons butter For making the sauce.
- 1/4 cup flour
- 1 cup milk Whole or 2 percent.
- 1 cup chicken broth Or stock.
- 1 tablespoon Dijon mustard For flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Topping Ingredients
- 1 cup panko breadcrumbs Or crushed crackers.
- 1/4 cup Parmesan cheese, grated Optional for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly butter or spray a 9x13 baking dish.
Layering
- Spread the cooked chicken in the dish, then sprinkle the diced ham over it.
- Add a generous layer of Swiss cheese on top.
Making the Sauce
- In a saucepan, melt butter and whisk in flour for about a minute.
- Slowly whisk in milk and chicken broth, stirring until it thickens enough to coat the back of a spoon.
- Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. Adjust seasoning as needed.
Final Assembly
- Pour the sauce over the chicken and ham, gently mixing it into the layers.
- Mix panko with melted butter and sprinkle it evenly over the top.
Baking
- Bake for 25 to 35 minutes until bubbly at the edges and golden on top.
- Let it sit for 5 to 10 minutes before serving.
Notes
You can make this ahead of time by assembling everything except the topping. Cover and refrigerate up to 24 hours, adding the panko topping just before baking.