Chicken Cordon Bleu Casserole (Printable)

Tender chicken and ham layered with creamy cheese sauce and a golden breadcrumb topping.

# What You Need:

→ For the Casserole

01 - 4 cups cooked chicken breast, diced or shredded
02 - 8 ounces cooked ham, diced
03 - 1 1/2 cups Swiss cheese, shredded
04 - 1/2 cup Gruyère cheese, shredded (optional)

→ For the Cream Sauce

05 - 4 tablespoons unsalted butter
06 - 1/4 cup all-purpose flour
07 - 2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 tablespoon Dijon mustard
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/4 teaspoon ground white pepper
13 - 1/2 teaspoon salt

→ For the Breadcrumb Topping

14 - 1 cup fresh breadcrumbs or Panko
15 - 2 tablespoons unsalted butter, melted
16 - 1/4 cup grated Parmesan cheese
17 - 1 tablespoon fresh parsley, chopped (optional)

# Steps:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
02 - In a medium saucepan over medium heat, melt unsalted butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden. Gradually add whole milk and heavy cream, whisking constantly until smooth.
03 - Stir in Dijon mustard, garlic powder, onion powder, ground white pepper, and salt. Continue cooking while whisking until sauce thickens, about 3 to 4 minutes. Remove from heat.
04 - Evenly distribute cooked chicken breast in the prepared baking dish. Top with diced ham, then sprinkle shredded Swiss and Gruyère cheeses over the top.
05 - Pour the warm cream sauce evenly over the layered ingredients in the baking dish.
06 - In a bowl, combine fresh breadcrumbs, melted unsalted butter, grated Parmesan cheese, and chopped parsley. Mix thoroughly until uniformly moistened.
07 - Sprinkle the breadcrumb mixture evenly over the casserole. Bake uncovered for 30 to 35 minutes until the topping is golden brown and bubbling.
08 - Allow the casserole to rest for 10 minutes to set before serving.

# Expert Hints:

01 -
  • It comes together in under an hour but tastes like you've been cooking all day.
  • The breadcrumb topping adds a textural surprise that keeps people coming back for seconds.
  • You can make it ahead and bake it fresh when guests arrive, which takes the stress out of entertaining.
02 -
  • Don't skip the roux stage or rush it; those few minutes of cooking the flour in butter eliminate the raw flour taste and create a truly smooth sauce.
  • If your sauce breaks or becomes grainy, strain it through a fine sieve and whisk in a tablespoon of cold cream; it's a small fix that saves the whole dish.
  • The casserole will bubble at the edges before the center is fully hot, so look at the center for doneness, not just the sides.
03 -
  • Always whisk your roux and liquid together off the heat first, then put it back on the stove; it prevents lumps better than trying to whisk while it heats.
  • The secret to extra golden breadcrumbs is tossing them with melted butter and letting them sit for a few minutes before sprinkling, so they toast evenly and gorgeously in the oven.

Go Back