Chicken Cordon Bleu Casserole (Printable)
Tender chicken and ham layered with Swiss and creamy Dijon, finished with a crispy Parmesan-Panko crust.
# What You'll 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 (190°C). Lightly grease a 9x13-inch baking dish.
02 - Melt unsalted butter in a saucepan over medium heat. Add the finely diced onion and minced garlic, and cook for 2 to 3 minutes until softened.
03 - Add all-purpose flour to the saucepan and whisk for 1 minute. Gradually pour in whole milk, whisking constantly to ensure a smooth mixture. Simmer for 3 to 4 minutes until slightly thickened.
04 - Stir Dijon mustard, kosher salt, black pepper, and smoked paprika into the sauce. Remove the pan from heat.
05 - Arrange half of the diced chicken evenly in the prepared baking dish. Distribute all diced ham over the chicken, then sprinkle with half of the shredded Swiss cheese. Repeat with remaining chicken and Swiss cheese to form a second layer.
06 - Evenly pour the prepared sauce over the layered ingredients. In a separate bowl, mix Panko breadcrumbs with grated Parmesan cheese. Sprinkle the breadcrumb topping over the surface of the casserole.
07 - Bake uncovered for 30 to 35 minutes, until the topping is golden and the filling is bubbling. Allow to rest for 5 minutes before serving.
# Expert Tips:
01 -
- Layering chicken, ham, Swiss, and creamy Dijon sauce makes every bite feel like a little secret surprise of flavor.
- This is the dish I make when I want cozy comfort without hours in the kitchen—it’s easy to assemble, but tastes like you fussed.
02 -
- If the sauce is too hot when you pour it, the cheese can melt unevenly into oily pockets—let it cool a minute first.
- I once skipped greasing the pan and regretted every stuck-on edge—don’t be like me, butter that dish.
03 -
- To keep the sauce ultra-smooth, always add milk very gradually and whisk non-stop.
- The real magic: let the cheese come to room temperature before layering, so it melts evenly into the casserole.