Chicken Cordon Bleu Casserole (Printable version)
Tender chicken and ham layered with Swiss cheese and Dijon sauce, finished with a buttery breadcrumb topping.
# Ingredient List:
→ Protein
01 - 3 cups cooked chicken breast, diced (approximately 16 ounces)
02 - 1½ cups cooked ham, diced (approximately 7 ounces)
→ Dairy
03 - 2 cups shredded Swiss cheese (7 ounces)
04 - ½ cup grated Parmesan cheese (1.75 ounces)
05 - 1½ cups whole milk (12 fluid ounces)
06 - 4 tablespoons unsalted butter, divided (4 tablespoons total weight 2 ounces)
→ Pantry
07 - ¼ cup all-purpose flour (1 ounce)
08 - 1 tablespoon Dijon mustard
09 - ½ teaspoon garlic powder
10 - ½ teaspoon onion powder
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Topping
13 - 1½ cups fresh breadcrumbs (2.5 ounces)
14 - 2 tablespoons unsalted butter, melted (1 ounce)
15 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch casserole dish with butter or cooking spray.
02 - In a large saucepan over medium heat, melt 2 tablespoons of the butter. Whisk in the flour and cook for 1 minute until the mixture bubbles without browning.
03 - Gradually whisk in the milk, stirring constantly to prevent lumps. Continue cooking for 2 to 3 minutes until the sauce thickens.
04 - Incorporate the Dijon mustard, garlic powder, onion powder, salt, and pepper. Let simmer for 1 minute to blend flavors.
05 - Remove the saucepan from heat. Stir in 1 cup of Swiss cheese and all the Parmesan cheese until the mixture is smooth and thoroughly combined.
06 - Spread the diced chicken evenly in the prepared casserole dish, then distribute the diced ham over the top.
07 - Pour the cheese sauce evenly over the chicken and ham layers. Sprinkle the remaining 1 cup of Swiss cheese on top.
08 - In a medium bowl, combine the fresh breadcrumbs with the melted butter, mixing until the crumbs are evenly coated.
09 - Evenly sprinkle the buttered breadcrumb mixture over the surface of the casserole.
10 - Bake uncovered for 30 to 35 minutes or until the topping is golden brown and the filling is bubbling.
11 - Allow the dish to rest for 5 minutes before serving. Optionally, garnish with chopped fresh parsley.
# Expert Suggestions:
01 -
- It tastes like you've been cooking all day when you've barely spent an hour in the kitchen.
- The breadcrumb topping gets impossibly crispy while the casserole stays creamy underneath—pure textural magic.
- You can make it ahead, refrigerate it, and bake it when you need dinner to feel special.
02 -
- If your sauce breaks or gets lumpy, strain it through a fine-mesh sieve; it'll come out smooth and silky again.
- Don't skip the resting time—those 5 minutes make the difference between a beautiful casserole and one that collapses on the plate.
03 -
- Make your own breadcrumbs from day-old bread—they toast more evenly and have better flavor than store-bought.
- Toast the breadcrumb and butter mixture in a dry pan for 2 minutes before topping the casserole if you want extra crispness and color.