Chicken Cordon Bleu Casserole (Printable)
Chicken and ham layered with Swiss and a creamy Dijon sauce, topped with Parmesan-Panko crumbs and baked 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
# Directions:
01 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
02 - Melt butter in a saucepan over medium heat. Add the diced onion and minced garlic, cooking for 2 to 3 minutes until the onion is softened.
03 - Whisk in the all-purpose flour and cook for 1 minute. Gradually add the milk, whisking constantly to achieve a smooth consistency. Simmer for 3 to 4 minutes until the mixture thickens slightly.
04 - Incorporate Dijon mustard, kosher salt, black pepper, and smoked paprika. Remove the saucepan from heat.
05 - Spread half of the chicken in the prepared baking dish, followed by all diced ham and half the Swiss cheese. Repeat with the remaining chicken and Swiss cheese.
06 - Pour the prepared sauce evenly over the layered ingredients. In a separate bowl, combine Panko breadcrumbs with grated Parmesan, then sprinkle this mixture across the casserole.
07 - Bake, uncovered, for 30 to 35 minutes until the topping turns golden brown and the casserole is bubbling at the edges.
08 - Allow the casserole to rest for 5 minutes after baking to facilitate serving.
# Expert Advice:
01 -
- This casserole brings all the classic flavors together without the fuss of rolling and breading chicken.
- The contrast of gooey cheese and crisp golden topping is every bit as comforting as you hope.
02 -
- Don’t rush sautéing the onions—they're where that comforting sweetness comes from.
- Letting the casserole sit before serving prevents it from collapsing into gooey chaos.
03 -
- Toast the Panko lightly in a pan first for even more crunch and flavor.
- Layer cheese close to the sauce so it melts beautifully and doesn’t dry out.