Chicken Cordon Bleu Casserole
All the buttery, savory, cheesy goodness of classic Chicken Cordon Bleu, layered into a baking dish with a creamy Dijon sauce and a golden, crunchy panko breadcrumb topping. This is easy, crowd-pleasing comfort food at its best.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Small mixing bowl - For the breadcrumb topping
- Wooden spoon or spatula
- Instant-read meat thermometer - Optional, for checking raw chicken
- Aluminum foil
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 4 cups cooked chicken - about 500g, shredded or cubed; rotisserie chicken works perfectly
- 8 oz deli ham - 225g, chopped or sliced into strips
- 1½ cups Swiss cheese - 170g, shredded, divided
- 1 can cream of chicken soup - 10.5 oz / 298g
- ½ cup sour cream - 120 ml
- 2 tablespoons Dijon mustard
- ½ cup milk - 120 ml
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper - to taste
- 1 cup panko breadcrumbs - 50g
- 3 tablespoons unsalted butter - melted
- 1 tablespoon fresh parsley - chopped, optional, for garnish
- Non-stick cooking spray - for greasing the baking dish
Instructions
- Preheat oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, whisk together cream of chicken soup, sour cream, Dijon mustard, and milk until smooth. Season with garlic powder, onion powder, salt, and pepper to taste.
- Spread the shredded or cubed cooked chicken evenly across the bottom of the prepared baking dish. Season lightly with salt and pepper if desired.
- Scatter the chopped deli ham evenly over the chicken layer.
- Pour the Dijon cream sauce evenly over the chicken and ham layers. Use a spatula to spread it to the edges so the filling is well coated.
- Sprinkle 1 cup (about 115g) of the shredded Swiss cheese evenly over the sauce layer. Reserve the remaining ½ cup for later if desired.
- In a small bowl, combine the panko breadcrumbs and melted butter, stirring until all crumbs are evenly coated. Sprinkle the buttered panko evenly over the cheese layer.
- Bake uncovered for 35 to 40 minutes, until the topping is golden brown and the sauce is bubbling around the edges. If the topping browns too quickly, tent with foil.
- Remove from the oven and let rest for at least 5 minutes before serving. Garnish with fresh chopped parsley if desired.
Notes
- Use rotisserie chicken: Store-bought rotisserie chicken is already well-seasoned, incredibly moist, and shreds easily, cutting your prep time significantly.
- Don't skip the Dijon: It doesn't make the dish taste like mustard; it adds the depth and tang that defines the cordon bleu flavor.
- Go for thicker-cut ham: Thin deli slices can dissolve into the casserole. Thicker-cut ham holds its texture better and gives you more satisfying, meaty bites.
- Butter the breadcrumbs generously: Ensure every breadcrumb is coated in melted butter for a golden, crispy crust rather than a dry, pale topping.
- Let it rest: Resting for 5 minutes after baking allows the sauce to settle, making it easier to serve cleanly.
- Make ahead: Assemble the entire casserole (without the breadcrumb topping) up to 24 hours ahead. Refrigerate, then add the topping just before baking for the crispiest result.
- Freezer friendly: Freeze both baked and unbaked versions for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before reheating.
- Reheating: Cover with foil and bake at 350°F for 15-20 minutes until heated through. Remove foil for the last 5 minutes to re-crisp the topping.
- Add vegetables: Stir in a cup of blanched broccoli florets, sliced mushrooms, or frozen peas before baking for extra color and nutrition.
- Cheese variations: Gruyere is a wonderful alternative to Swiss, with a slightly more complex flavor. Provolone, mozzarella, or a mix of cheddar and Swiss also work well.