Chicken Cordon Bleu Casserole (Printable)
Layers of chicken, ham and Swiss in a creamy Dijon sauce, finished with Parmesan-Panko for a golden crust.
# What You Need:
→ Meats
01 - 4 cups cooked chicken breast, diced or shredded
02 - 1 cup cooked ham, diced
→ Dairy
03 - 2 cups shredded Swiss cheese
04 - 1/2 cup grated Parmesan cheese
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
# Steps:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
02 - In a saucepan set over medium heat, melt butter until foaming. Add diced onion and minced garlic. Sweat for 2 to 3 minutes until fragrant and softened.
03 - Whisk in flour and cook for 1 minute to form a roux. Gradually add whole milk, whisking continuously to eliminate lumps. Simmer for 3 to 4 minutes until slightly thickened.
04 - Incorporate Dijon mustard, kosher salt, black pepper, and smoked paprika into the sauce. Remove saucepan from heat and set aside.
05 - Arrange half of the chicken evenly in the prepared baking dish. Distribute all the diced ham over the chicken. Top with half of the shredded Swiss cheese. Repeat with remaining chicken and Swiss cheese.
06 - Pour the warm sauce evenly over the layered ingredients, ensuring complete coverage.
07 - In a mixing bowl, combine Panko breadcrumbs with grated Parmesan cheese. Sprinkle the mixture evenly over the top of the casserole.
08 - Transfer baking dish to the center of the oven. Bake uncovered for 30 to 35 minutes, until the topping is golden brown and the casserole is bubbling at the edges.
09 - Allow casserole to rest for 5 minutes before portioning. Serve warm.
# Expert Advice:
01 -
- It’s deceptively simple to assemble, but always gets group applause as if you’d been working away all day.
- The creamy Dijon sauce sneaks in savory depth that makes even leftovers craveable.
02 -
- If the sauce looks too thick, add a splash of milk—but avoid adding it when it’s off the heat or you’ll get lumps.
- Sprinkling Parmesan into the Panko topping gives you unbeatable crunch and flavor—don’t settle for only one or the other!
03 -
- Chop the ham and chicken to uniform size so every bite tastes balanced.
- Stir a spoonful of Dijon into the sauce right after taking it off the heat for a layered tang—never directly into the baking dish.