Chicken Cordon Bleu Casserole (Printable)
Tender chicken and ham layered with Swiss and a creamy Dijon sauce, topped with Parmesan-Panko and baked golden.
# What You'll 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
# How-To Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Melt the unsalted butter in a saucepan over medium heat. Add the diced onion and minced garlic, cooking 2 to 3 minutes until tender and aromatic.
03 - Sprinkle in all-purpose flour, whisking constantly to combine, and cook for 1 minute without browning.
04 - Gradually pour in whole milk, whisking vigorously to achieve a smooth consistency. Simmer for 3 to 4 minutes, stirring frequently, until the mixture thickens slightly.
05 - Incorporate Dijon mustard, kosher salt, black pepper, and smoked paprika into the sauce. Remove from heat.
06 - Arrange half of the chicken evenly in the baking dish, top with all the diced ham, and cover with half the Swiss cheese. Repeat with the remaining chicken and Swiss cheese.
07 - Distribute the prepared sauce evenly over the layered ingredients in the baking dish.
08 - In a mixing bowl, combine Panko breadcrumbs and grated Parmesan cheese. Sprinkle the mixture evenly over the casserole.
09 - Place in the oven and bake uncovered for 30 to 35 minutes, until the topping is crisp and golden and the filling is bubbling.
10 - Allow the casserole to rest for 5 minutes before serving to set the layers.
# Expert Suggestions:
01 -
- It turns the sophistication of French classics into weeknight comfort with almost no fuss.
- You only need simple prep and clever layering for serious wow factor—no fiddly techniques required.
02 -
- If you rush the flour step, your sauce might end up gritty instead of velvety (I learned that the messy way).
- Mixing the breadcrumbs with Parmesan just before baking keeps the topping supremely crisp and never soggy.
03 -
- Letting the casserole rest after baking keeps every piece perfectly sliceable—no cheese pools running wild.
- Grate your Swiss fresh and layer it between two halves of chicken for the ultimate gooey pull.