Chicken Cordon Bleu Casserole (Printable)
Baked layers of chicken, ham and Swiss in a creamy Dijon sauce with a crunchy Parmesan-Panko topping.
# 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 Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or oil.
02 - Melt unsalted butter in a saucepan over medium heat. Add the diced onion and minced garlic, cooking for 2–3 minutes until fragrant and softened.
03 - Whisk in the all-purpose flour and continue stirring for 1 minute to form a roux. Gradually pour in whole milk while whisking, ensuring the mixture stays smooth. Allow the sauce to simmer for 3–4 minutes until it thickens slightly.
04 - Remove the saucepan from heat. Stir in Dijon mustard, kosher salt, black pepper, and smoked paprika until fully combined.
05 - Arrange half of the diced chicken in an even layer in the prepared baking dish. Add all of the diced ham on top, followed by half of the shredded Swiss cheese. Repeat layering with the remaining chicken and Swiss cheese.
06 - Evenly distribute the prepared creamy sauce over the layered ingredients in the baking dish.
07 - In a mixing bowl, combine Panko breadcrumbs with grated Parmesan cheese. Sprinkle the mixture evenly across the top of the casserole.
08 - Bake the dish uncovered for 30–35 minutes until the topping is golden brown and the casserole is bubbling around the edges.
09 - Remove from oven and let rest for 5 minutes before portioning and serving.
# Expert Advice:
01 -
- There is a little thrill in how the cheesy crust gives way to velvety sauce and savory layers with every forkful.
- This casserole transforms a handful of leftovers and fridge staples into something that feels like a celebration.
02 -
- Rushing the sauce can result in lumps, so keep that whisk moving and pour slowly.
- The top browns faster than you think, so check at 25 minutes to avoid overdoing it.
03 -
- Always taste the sauce before pouring it on—sometimes it needs an extra pinch of salt or mustard to really sing.
- Spraying the foil with oil when covering prevents losing half your cheesy topping.