Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu casserole comes together easily and delivers classic flavors in a cozy baked dish that is perfect for sharing around the table on a busy weeknight or for a special family gathering. It turns a French favorite into pure comfort food with golden Panko crumbs and a creamy sauce.

After making this casserole for extended family, it quickly became one of our go-to potluck dishes and a favorite for Sunday dinners. I love how it feels a little fancy but takes about 20 minutes to put together.

Ingredients

• Shredded chicken: This makes things quicker than rolling individual breasts. Rotisserie chicken works well for tender texture.
• Sliced black forest ham: Adds smokiness and salt. Choose deli ham with no added sweeteners if possible.
• Sliced Swiss cheese: Melts beautifully and gives this casserole its unmistakable nuttiness. Go for thin slices for easy layering.
• Unsalted butter: Builds flavor in both the sauce and the topping. Choose good quality for best results.
• Dijon mustard: Lifts the sauce and mimics the classic recipe. Look for a smooth mustard for better blending.
• Freshly squeezed lemon juice: Optional but brightens the whole dish. Use fresh lemons if you can.
• Garlic powder: Brings subtle depth to the creamy sauce. Opt for a fresh jar or grind your own for extra punch.
• Salt: Essential to balance other flavors. Go for fine sea salt in sauces.
• Nutmeg: Optional but adds warmth. Freshly grated is best.
• Cayenne pepper: Optional for a gentle kick. Add more or less to your taste.
• All-purpose flour: Thickens the creamy sauce and helps create structure. Sift before measuring for best results.
• Whole milk: Adds richness and keeps the sauce silky smooth. Use whole for best texture.
• Panko breadcrumbs: Give the topping extra crunch. Japanese-style crumbs brown nicely in the oven.
• Unsalted butter: Softened butter makes it easy to combine with Panko for an even topping.
• Chopped parsley: Optional for a fresh finish. Flat-leaf parsley is more flavorful.

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 350 degrees Fahrenheit. Coat your 9 by 13 inch casserole dish with a nonstick spray so nothing sticks later.

Layer the Chicken:

Spread your shredded chicken out evenly across the bottom of the baking dish. Make sure the chicken reaches all the corners for even bites in every serving.

Add the Ham:

Scatter the sliced ham strips on top of the chicken. Fan them out so they cover everything well and you get that salty bite in each piece.

Add the Cheese:

Lay the Swiss cheese slices over the ham. Let the pieces overlap slightly so the dish gets nice and cheesy when it bakes.

Build the Dijon Sauce:

Melt unsalted butter in a saucepan over medium heat. Add Dijon mustard lemon juice garlic powder salt nutmeg and cayenne pepper if using. Whisk everything until smooth and bubbling.

Make the Roux:

Sprinkle in the flour and keep whisking over medium heat. This will look thick and lumpy at first. Cook for a minute or two until the raw flour taste is gone and it smells toasty.

Add Milk Slowly:

Pour in the milk a little at a time whisking well after each addition. The mixture will become smooth and creamy. Take your time so you do not end up with lumps.

Simmer the Sauce:

Once all the milk is in let the sauce simmer for about four minutes. Stir often and do not walk away. The sauce will thicken enough to coat the back of a spoon.

Pour on the Sauce:

Pour your warm thick sauce evenly over the cheese layer. Use a spatula or spoon to make sure it flows into the corners and covers everything completely.

Mix and Add the Panko Topping:

Combine the softened butter and Panko breadcrumbs in a small bowl. Use a fork or your fingers to bring the mixture together until the crumbs look moist. Sprinkle it generously over the top of the casserole.

Bake Until Bubbling:

Place your casserole dish uncovered in the oven. Bake for thirty to forty minutes. When the sauce bubbles up the sides and the Panko turns golden brown you are ready.

Let it Rest and Serve:

Remove the casserole and let it rest for five minutes to set. Sprinkle chopped parsley on top just before serving for a burst of color and freshness.

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Every time I make this dish I remember the first time my kids insisted on seconds both for dinner and packed in their school lunches the next day. The combination of ham and Swiss never fails to disappear quickly from our dinner table.

Storage Tips

Let your casserole cool completely before storing. Cover with foil or transfer to airtight containers. It keeps in the fridge for up to four days and the flavors intensify overnight. For freezing cut into portions and wrap well. Thaw in the fridge and reheat covered to keep the topping crisp.

Ingredient Substitutions

If you cannot find black forest ham use any deli ham you like just avoid ones with sweet honey glaze for the best balance. Smoked turkey is a nice lighter option. For cheese Gruyere or even a mix of Swiss and mozzarella works well. For the topping gluten free Panko can replace the classic crumbs.

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Serving Suggestions

This casserole goes nicely with buttered noodles steamed broccoli or a big salad of crunchy greens. For gatherings I sometimes make small casseroles so everyone can get a slice with crispy edges.

Cultural Context

The traditional Chicken Cordon Bleu is a French classic of chicken breast filled with ham and Swiss then breaded and fried. This casserole version brings the same cozy flavors with less fuss making it a practical take on a celebrated dish. It bridges busy weeknights with a touch of old school elegance.

Recipe FAQs

→ Can I use rotisserie chicken for this casserole?

Yes, rotisserie chicken works well and saves time. Just shred it and layer as directed.

→ What type of ham is best?

Black forest ham is recommended for its smoky flavor, but any deli-style ham can be used as a substitute.

→ Can this casserole be made ahead?

Yes, assemble ahead and refrigerate. Bake just before serving, adding extra minutes if necessary.

→ How do I prevent the breadcrumb topping from getting soggy?

Bake the casserole uncovered, and make sure the topping is evenly spread and buttered for a crispy finish.

→ Is it possible to freeze leftovers?

Yes, the casserole freezes well. Allow it to cool, cover tightly, and reheat in the oven for best results.