Chicken cordon bleu casserole transforms the classic combination of chicken, ham and Swiss cheese into a simple family dinner. A creamy Dijon sauce surrounds the filling, while buttery panko breadcrumbs create a crisp, golden topping.
Using cooked chicken removes the need to fill, roll and bread individual chicken breasts. Rotisserie chicken makes the recipe especially convenient, but any plainly seasoned leftover chicken works.
Serve this creamy casserole with green beans, roasted broccoli, asparagus or a fresh salad.
Why You’ll Love This Casserole
- Easier than traditional chicken cordon bleu.
- Uses cooked or rotisserie chicken.
- Rich, creamy and cheesy.
- Finished with crunchy breadcrumbs.
- Suitable for family dinners.
- Easy to assemble ahead.
- Useful for leftover chicken or ham.
- Ready in approximately 45 minutes.
- Made without canned soup.
- Easy to portion and reheat.
Ingredients You’ll Need
For the Casserole
- 4 cups cooked chicken, chopped or shredded.
- 2 cups cooked ham, diced.
- 8 ounces Swiss cheese, shredded or thinly sliced.
- 2 tablespoons chopped fresh parsley.
For the Dijon Cream Sauce
- 3 tablespoons unsalted butter.
- 3 tablespoons all-purpose flour.
- 2 cups whole milk.
- ½ cup low-sodium chicken broth.
- 2 tablespoons Dijon mustard.
- ½ teaspoon garlic powder.
- ½ teaspoon onion powder.
- ¼ teaspoon salt.
- ¼ teaspoon black pepper.
For the Topping
- 1 cup panko breadcrumbs.
- 3 tablespoons melted unsalted butter.
- ¼ cup finely grated Parmesan.
- ½ teaspoon dried parsley.
Ingredient Notes
Chicken: Rotisserie chicken is convenient, but poached, roasted or baked chicken may be used. Remove the skin and bones before measuring.
Ham: Use fully cooked ham rather than thin, water-packed sandwich slices. Leftover baked ham works particularly well.
Swiss cheese: Swiss provides the traditional cordon bleu flavor. Gruyère may be used for a richer result.
Dijon mustard: Adds sharpness that balances the creamy sauce and salty ham.
Panko: These coarse breadcrumbs create a lighter and crispier topping than ordinary breadcrumbs.
Salt: Chicken, ham, cheese and broth may already contain salt. Taste the sauce before adding more.
How to Make Chicken Cordon Bleu Casserole
Step 1: Prepare the Oven and Dish
Preheat the oven to 375°F.
Lightly grease a 9 × 13-inch baking dish.
Spread the cooked chicken evenly across the bottom, then add the diced ham.
Step 2: Add the Swiss Cheese
Sprinkle or arrange the Swiss cheese over the chicken and ham.
Distribute it evenly so every serving contains all three main components.
Step 3: Begin the Cream Sauce
Melt 3 tablespoons butter in a medium saucepan over medium heat.
Add the flour and whisk continuously for approximately 1 minute.
The flour should look smooth and lightly foamy without becoming dark.
Step 4: Add the Liquid
Gradually pour in the milk while whisking.
Add the chicken broth and continue whisking until the mixture is smooth.
Bring it to a gentle simmer and cook for 3–5 minutes, until it coats the back of a spoon.
Step 5: Season the Sauce
Reduce the heat to low.
Whisk in the Dijon mustard, garlic powder, onion powder, salt and black pepper.
Taste carefully and adjust the seasoning. Remove the saucepan from the heat.
Step 6: Assemble the Casserole
Pour the warm Dijon sauce evenly over the chicken, ham and Swiss cheese.
Use a spatula to spread the sauce into the corners.
Step 7: Prepare the Breadcrumb Topping
Combine the panko, melted butter, Parmesan and dried parsley in a small bowl.
Stir until the crumbs are evenly moistened.
Sprinkle the mixture over the casserole.
Step 8: Bake
Bake uncovered at 375°F for 25–30 minutes.
The casserole is ready when the edges are bubbling, the center is thoroughly hot and the topping is golden.
Broil for 1–2 minutes if additional browning is desired, watching continuously.
Step 9: Rest and Serve
Allow the casserole to rest for approximately 10 minutes.
Garnish with chopped parsley and serve warm.
Tips for the Best Casserole
Drain Excess Moisture
Watery chicken or ham can thin the sauce. Pat both ingredients dry when necessary.
Add Milk Gradually
Slowly adding the milk while whisking prevents lumps in the sauce.
Taste Before Adding Salt
Ham and Swiss cheese vary considerably in sodium.
Cover If Browning Too Quickly
Place foil loosely over the dish if the topping becomes dark before the center is hot.
Let It Rest
A short rest allows the creamy filling to settle and makes the casserole easier to serve.
Recipe Variations
Chicken Cordon Bleu Pasta Bake
Add 3 cups of cooked short pasta and increase the sauce by approximately half.
Broccoli Chicken Casserole
Add 2 cups of lightly steamed broccoli florets to the chicken layer.
Turkey Cordon Bleu Casserole
Replace the chicken with cooked turkey.
Gluten-Free Casserole
Use a gluten-free flour blend and certified gluten-free breadcrumbs.
Lower-Carbohydrate Version
Omit the breadcrumb topping and add a light layer of additional Swiss cheese.
Bacon Cordon Bleu Casserole
Add a small amount of cooked, crumbled bacon to the chicken and ham mixture.
What to Serve With Chicken Cordon Bleu Casserole
- Roasted green beans.
- Steamed broccoli.
- Garlic Parmesan Brussels sprouts.
- Honey glazed carrots.
- Asparagus.
- Caesar salad.
- Homemade dinner rolls.
- Roasted potatoes.
Make-Ahead Instructions
Assemble the casserole without the breadcrumb topping up to one day in advance.
Cover and refrigerate it. Store the prepared breadcrumbs separately and add them immediately before baking.
A refrigerated casserole may need approximately 5–10 additional minutes in the oven.
Storage and Reheating
Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
Reheat covered portions in a 350°F oven until thoroughly hot. Remove the covering during the final few minutes to help restore the topping.
Individual portions may be reheated in the microwave, although the breadcrumbs will soften.
Can You Freeze It?
Yes. Assemble the casserole in a freezer-safe dish without the topping.
Cover securely and freeze for up to three months. Thaw overnight in the refrigerator, add fresh breadcrumbs and bake until hot throughout.
A previously frozen cream sauce may have a slightly different texture.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Remove the skin and bones, then chop or shred the meat before measuring.
Can I use sliced deli ham?
Thick-cut deli ham can work, but avoid very thin or water-packed slices because they may release excess moisture.
What can replace Swiss cheese?
Gruyère, provolone, mozzarella or white cheddar may be used, although the flavor will differ.
Why is my casserole watery?
The chicken or ham may have contained excess liquid, or the sauce may not have thickened sufficiently before assembly.
Can I use canned cream soup?
Yes, but the flavor, sodium level and consistency will differ from the homemade Dijon sauce.
Does the chicken need to be cooked first?
Yes. This casserole uses fully cooked chicken because the baking time is intended only to heat the filling and brown the topping.
Chicken Cordon Bleu Casserole Recipe Card
Preparation time: 20 minutes
Cooking time: 25–30 minutes
Resting time: 10 minutes
Total time: Approximately 55 minutes
Servings: 8
Course: Dinner
Cuisine: American
Method: Baking
Ingredients
- 4 cups cooked chicken.
- 2 cups diced cooked ham.
- 8 ounces Swiss cheese.
- 3 tablespoons butter.
- 3 tablespoons flour.
- 2 cups whole milk.
- ½ cup chicken broth.
- 2 tablespoons Dijon mustard.
- ½ teaspoon garlic powder.
- ½ teaspoon onion powder.
- ¼ teaspoon salt.
- ¼ teaspoon black pepper.
- 1 cup panko breadcrumbs.
- 3 tablespoons melted butter.
- ¼ cup Parmesan.
- Parsley, for garnish.
Instructions
- Preheat the oven to 375°F and grease a 9 × 13-inch baking dish.
- Layer the chicken, ham and Swiss cheese in the dish.
- Melt 3 tablespoons butter in a saucepan.
- Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk and broth.
- Simmer until lightly thickened.
- Add the Dijon mustard, garlic powder, onion powder, salt and pepper.
- Pour the sauce over the casserole.
- Combine the panko, melted butter, Parmesan and dried parsley.
- Sprinkle the topping evenly over the sauce.
- Bake uncovered for 25–30 minutes.
- Rest for 10 minutes before serving.
Recipe Notes
- Use fully cooked chicken and ham.
- Taste the sauce before adding additional salt.
- Store the breadcrumbs separately when preparing ahead.
- Broil carefully because the topping can darken quickly.
- Test the complete recipe before confirming its exact cooking time and yield.