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Creamy Chicken Cordon Bleu Casserole with melted cheese and ham

Creamy Chicken Cordon Bleu Casserole

This casserole transforms the classic flavors of Chicken Cordon Bleu—tender chicken, savory ham, and nutty Swiss cheese—into an easy, comforting bake. A luxuriously creamy homemade sauce envelops the proteins, all crowned with a buttery, crisp panko and Parmesan topping. It delivers all the beloved taste without the fuss of rolling and stuffing individual cutlets.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American, French-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked chicken, shredded from a rotisserie chicken
  • 2 cups thick-cut ham, diced
  • 2 cups Swiss cheese, shredded divided
  • 4 tablespoons unsalted butter divided
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups chicken broth
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 cup panko breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • Cooking spray or extra butter for greasing

Equipment

  • 9x13 inch baking dish
  • Large skillet or Dutch oven
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Grater
  • Can opener (if using canned broth)

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
  2. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and a pinch of salt. Cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for about 2 minutes to form a roux.
  4. Gradually whisk in the chicken broth and milk, starting with a small splash and whisking until smooth before adding more to prevent lumps. Whisk in the Dijon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, and the paprika.
  5. Bring the sauce to a gentle simmer, whisking often. Let it simmer for 3-5 minutes until it thickens to a gravy-like consistency and coats the back of a spoon.
  6. Remove the sauce from the heat. Stir in 1 1/2 cups of the shredded Swiss cheese until melted and smooth.
  7. Add the shredded chicken and diced ham to the cheesy sauce. Stir until everything is evenly coated. Taste and adjust seasoning if needed.
  8. Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 1/2 cup of Swiss cheese over the top.
  9. In a small bowl, melt the remaining 2 tablespoons of butter. Mix it with the panko breadcrumbs and grated Parmesan until the crumbs are evenly moistened. Sprinkle this mixture evenly over the casserole.
  10. Bake for 25-30 minutes, or until the sauce is bubbling vigorously and the topping is a deep golden brown. Let the casserole rest for 5-10 minutes before serving.

Notes

For best results, thoroughly drain any thawed frozen ingredients (like spinach) to prevent a watery sauce. Always remove the sauce from heat before adding cheese to avoid a grainy texture. The topping must be mixed with butter to crisp properly. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. For variations, try adding 10 oz of thawed and squeezed spinach, 8 oz of sautéed mushrooms, or swap half the Swiss for sharp white cheddar.