Chicken Cordon Bleu Casserole (Printer-friendly)

Layers of chicken, ham and Swiss in a Dijon cream, topped with crisp Parmesan-panko and baked until golden.

# 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 Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Melt unsalted butter in a saucepan over medium heat. Add diced onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant.
03 - Whisk in all-purpose flour and cook for 1 minute, stirring constantly. Slowly drizzle in whole milk while whisking, creating a smooth sauce. Simmer for 3 to 4 minutes until slightly thickened.
04 - Incorporate Dijon mustard, kosher salt, black pepper, and smoked paprika into the sauce. Remove from heat.
05 - Arrange half of the cooked chicken breast in the prepared dish. Layer all diced ham over chicken, then add half of the shredded Swiss cheese. Repeat the layering with the remaining chicken and Swiss cheese.
06 - Pour the prepared Dijon cream sauce evenly over all layers in the baking dish.
07 - In a mixing bowl, toss Panko breadcrumbs with grated Parmesan cheese. Evenly sprinkle this mixture over the casserole.
08 - Place uncovered in the preheated oven. Bake for 30 to 35 minutes until the topping is golden brown and the casserole is bubbling around the edges.
09 - Allow to cool for 5 minutes before portioning and serving.

# Expert Hints:

01 -
  • If you secretly wish classic Chicken Cordon Bleu was easier, this casserole is your shortcut without losing any of the flavor.
  • The harmonious layers are creamy, cheesy, and have the perfect golden crunch, so everyone comes back for seconds.
02 -
  • If you rush the sauce and add milk too fast, you’ll end up with lumps—slow and steady wins the casserole race.
  • Swapping out ham for smoked turkey changed the entire depth of flavor, so don’t be afraid to experiment with your favorites.
03 -
  • Let the casserole sit under foil for a few minutes out of the oven so the cheese settles and flavors marry.
  • A dash of nutmeg in the sauce is subtle but really elevates the creaminess—try it once and see.

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