A lot of times when people think of Chicken Cordon Bleu Casserole, they think of a version they grew up with. Usually, that version uses “cream of” style condensed soups with sour cream. This one is not that.

This version has a creamy Dijon Parmesan sauce that’s poured of a yummy combination of chicken, ham, and Swiss. It’s all brought together with a crispy, crunchy breadcrumb topping that will remind you of the crispy breading on Chicken Cordon Bleu.

chicken cordon bleu casserole in a baking dish with a serving spoon inside. It is surrounded by fresh parsley and a kitchen towel.

Why you’ll love this recipe for chicken cordon bleu casserole

There’s so much to love about this Chicken Cordon Bleu Casserole Recipe. It has all the flavor of traditional chicken cordon bleu, but it’s easy enough for a weeknight meal.

It’s easy because there’s no need to individually pound out and wrap individual chicken breasts. You’re using pre-cooked chicken and ham.

Another great perk… easy simple ingredients! There’s no canned “cream of” condensed soups in this. Instead, it has a delicious Dijon cream sauce that’s made with Parmesan.

Let me show you how to make this easy, delicious chicken and ham casserole. It will give you all the delicious flavors of chicken cordon bleu without the fuss.

Ingredients for chicken and ham casserole

  • cooked shredded chicken
  • cooked diced ham
  • grated Swiss cheese
  • butter
  • all-purpose flour
  • milk
  • Dijon mustard
  • garlic powder
  • salt and pepper
  • Parmesan cheese
  • Worcestershire sauce
  • Panko breadcrumbs
  • fresh parsley
Ingredients to make chicken cordon bleu casserole

substitutions and alterations

  • Shredded chicken – You can use rotisserie chicken here or even leftover turkey from Thanksgiving. It’s a great way to use up both leftover turkey and ham from the big meal.
  • Swiss cheese – Swiss cheese is a staple part of chicken cordon bleu, but you could also swap in some gruyere if you didn’t want to use Swiss.
  • Panko breadcrumbs – Panko breadcrumbs will give you the best crispy crunch on top of the casserole. You could also substitute seasoned breadcrumbs as well.

how to make chicken cordon bleu casserole

  1. Preheat the oven to 350°F. Spray a 9×13 oven safe baking dish with nonstick spray and set it aside.
  2. Add the chicken and ham to the casserole dish. Sprinkle the swiss cheese over the top of the chicken and ham mixture.
  3. In a skillet add the butter over medium heat and let it melt.
  4. Add in the flour and whisk until it creates a smooth bubbly roux.
  5. Slowly pour in the milk, whisking while adding.
  6. Once the milk is fully added and there are no clumps, add in the Dijon mustard, garlic powder, salt, black pepper, parmesan, and Worcestershire sauce.
  7. Once it’s smooth, pour the sauce over the Swiss cheese.
  8. Combine the melted butter, panko bread crumbs, and parmesan cheese in a small bowl.
  9. Sprinkle the breadcrumb mix over the top of the sauce.
  10. Bake uncovered in the oven for 45 minutes. Remove it from the oven and allow it to cool for about 10-15 minutes before serving. It’ll thicken up as it cools.
assembly of chicken cordon bleu casserole where the chicken, ham, and Swiss are in the baking dish
creamy Dijon Parmesan sauce in a saucepan
chicken cordon bleu casserole assembly where the sauce has been poured over the Swiss cheese
melted butter, breadcrumbs, and parmesan mixed together in a bowl
unbaked, but assembled chicken cordon bleu casserole in a baking dish

how to store chicken cordon bleu casserole

The great thing about this is that it’s just as good leftover as it is the day of. The sauce thickens in the fridge and gets even better!

If you want to store it in the refrigerator, place the cooled casserole in an airtight container. Place it in the fridge for up to 3 days. You can also freeze it for up to 6 months when you store it properly.

When you’re ready to eat it, you can reheat it in the microwave. Just place it on a microwave-safe dish, cover it with a paper towel and let it heat through for about one minute.

It’s also great slowly reheated in the oven at 350ºF for about 20 minutes.

tips and tricks for cheesy chicken and ham casserole

I highly recommend freshly grated parmesan cheese for the sauce. The pre-shredded cheese has an anti-caking agent on it that prevents it from melting as well.

You can still use the pre-shredded kind in the topping though!

Don’t let your roux cook too long. You aren’t looking to darken the roux, just let it cook quickly.

Make sure your chicken doesn’t have a lot of liquid. If so, it can make the casserole have a watery texture when it bakes.

chicken cordon bleu casserole in a baking dish with a serving spoon inside. It is surrounded by fresh parsley and a kitchen towel.

FAQs about chicken cordon bleu

What does Bleu mean in chicken cordon bleu?

The dish is associated with the Corden Bleu school in France. In the culinary world, “cordon bleu” has become suggestive of high quality and sophistication.

“Cordon bleu” translates from French to “blue ribbon” in English. When dishes are assigned this distinction, it’s used to signify excellence and outstanding quality.

What is chicken cordon bleu sauce made of?

This specific version is a creamy dijon parmesan sauce. It’s made of butter, flour, milk, Dijon mustard, garlic powder, salt, pepper, Parmesan cheese, and a dash of Worcestershire.

What is the difference between Chicken Kiev and Cordon Bleu?

Both Chicken Kiev and Chicken Cordon Bleu are rolled, breaded chicken, but they have different origins and different stuffing. Chicken Kiev originated in Ukraine while Chicken Cordon Bleu is French.

Chicken Kiev is typically rolled around buttery herbs, breaded, and pan fried.

Chicken Cordon Bleu is rolled around ham and Swiss cheese before being breaded, then pan fried or baked.

other casserole recipes you might like

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Chicken Cordon Bleu Casserole Recipe

By: sweetlysplendid.com
5 from 2 votes
Prep 20 minutes
Cook 45 minutes
Total 1 hour 5 minutes
Servings: 12 people
A lot of times when people think of Chicken Cordon Bleu Casserole, they think of a version they grew up with that uses "cream of" style condensed soups with with sour cream. This one is not that.
This version has a creamy Dijon Parmesan sauce that's poured of a yummy combination of chicken, ham, and Swiss. It's all brought together with a crispy, crunchy breadcrumb topping that will remind you of the crispy breading on Chicken Cordon Bleu.

Ingredients 

Sauce

Crumb Topping

  • 4 tablespoons melted butter
  • 1 1/4 cup panko bread crumbs
  • 1/4 cup parmesan cheese
  • finely chopped parsley optional

Instructions 

  • Preheat the oven to 350°F. Spray a 9×13 oven safe baking dish with nonstick spray and set it aside.
  • Add the chicken and ham to the casserole dish. Sprinkle the Swiss cheese over the top of the chicken and ham mixture.
  • In a skillet add the butter and let it melt.
  • Add in the flour and whisk until it creates a smooth bubbly roux.
  • Slowly pour in the milk, whisking while adding.
  • Once the milk is fully added and there are no clumps, add in the Dijon mustard, garlic powder, salt, black pepper, parmesan, and Worcestershire sauce.
  • Once it’s smooth, pour the sauce over the Swiss cheese.
  • Combine the melted butter, panko bread crumbs, and parmesan cheese in a small bowl.
  • Sprinkle the breadcrumb mix over the top of the sauce.
  • Bake uncovered in the oven for 45 minutes. Remove it from the oven and let it cool for 10-15 minutes. The sauce will thicken as it cools.

Video

Notes

  • I highly recommend freshly grated parmesan cheese for the sauce. The pre-shredded cheese has an anti-caking agent on it that prevents it from melting as well.
  • Don’t let your roux cook too long. You aren’t looking to darken the roux, just let it cook quickly.
  • Make sure your shredded chicken doesn’t have a lot of liquid. It can cause your sauce to be watery. 

Nutrition

Serving: 1g, Calories: 365kcal, Carbohydrates: 11g, Protein: 31g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 109mg, Sodium: 756mg, Potassium: 291mg, Fiber: 1g, Sugar: 4g, Vitamin A: 522IU, Vitamin C: 0.1mg, Calcium: 314mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course, Main Dish, Main Dishes
Cuisine: American

Hi! I’m Kara!

Kara loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes.

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Recipe Rating




1 Comment

  1. 5 stars
    I have to admit I was skeptical but this was super tasty and easy to make. Definitely approved by my grown men kids.