Chicken Cordon Bleu Casserole Recipe

Name: Chicken Cordon Bleu Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups cooked shredded chicken; 8 oz deli ham, chopped; 4 tbsp butter; 1/4 cup flour; 2 cups whole milk; 2 tbsp Dijon mustard; 1 tbsp lemon juice; 1/2 tsp each salt, pepper, garlic powder; 2 cups shredded swiss cheese; Topping: 1 1/2 cups panko + 3 tbsp melted butter + 2 tbsp grated parmesan

Prep Time: 20 min Cook Time: 35 min Total: 55 min Servings: 8

Chicken cordon bleu casserole with ham, swiss cheese sauce, and buttered crumbs

Chicken cordon bleu is a pounding, rolling, breading, frying production. The casserole version gets you the same holy trinity — chicken, ham, swiss in a Dijon cream sauce under buttered crumbs — in one dish with rotisserie chicken doing the heavy lifting. It tastes like the fancy 1970s dinner-party original but assembles in twenty minutes, which is why it's become our go-to for feeding company on a weeknight. Serve it over egg noodles or with green beans and let people assume you worked much harder.

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Ingredients

4 cups cooked shredded chicken
8 oz deli ham, chopped
4 tbsp butter
1/4 cup flour
2 cups whole milk
2 tbsp Dijon mustard
1 tbsp lemon juice
1/2 tsp each salt, pepper, garlic powder
2 cups shredded swiss cheese
Topping: 1 1/2 cups panko + 3 tbsp melted butter + 2 tbsp grated parmesan

Instructions

Heat the oven to 375°F. Layer the chicken and ham in a greased 9x13.
Melt the butter in a saucepan, whisk in the flour for 1 minute, then gradually whisk in the milk. Simmer until thickened, 3–4 minutes.
Off the heat, whisk in the Dijon, lemon juice, seasonings, and swiss until smooth. Pour the sauce evenly over the chicken and ham.
Toss the panko with melted butter and parmesan; scatter over the top.
Bake uncovered 30–35 minutes until golden and bubbling at the edges. Rest 5 minutes.

Ingredient Substitutions

Ingredient	Substitute	Notes
Swiss cheese	Gruyère	The luxury version — same amount
Deli ham	Leftover holiday ham	Even better; slightly thicker dice
Panko topping	Crushed butter crackers	Softer, richer crust
Whole milk	Half-and-half	Dinner-party grade sauce

Storage & Reheating

Refrigerate up to 4 days. Reheat portions in the microwave, or the whole dish at 350°F covered.

Freezes well up to 2 months without the crumb topping — add fresh crumbs when you bake it off from thawed.

Frequently Asked Questions

Can I use raw chicken?

Cube two pounds of breasts, sauté until just cooked, and proceed. Rotisserie is the intended shortcut, not a compromise — the sauce is where the flavor lives.

What makes it “cordon bleu”?

The chicken-ham-swiss combination with a creamy Dijon note. The name means “blue ribbon,” and the casserole keeps every element except the rolling pin.

Is the Dijon too strong for kids?

Two tablespoons reads as “flavorful,” not “mustardy.” Halve it for very cautious eaters; don't omit it or the dish goes flat.

What should I serve underneath?

Buttered egg noodles and steamed green beans are the classic plate. Rice or a baked potato work equally well against the sauce.