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.
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
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
- 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 over medium heat 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 allow it to cool for about 10-15 minutes before serving. It’ll thicken up as it cools.
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.
kitchen tools to make chicken cordon bleu casserole
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Buy Now → 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.
FAQs about 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.
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.
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.
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Chicken Cordon Bleu Casserole Recipe
Ingredients
- 6 cups cooked shredded chicken
- 8 ounces diced ham
- 8 ounces swiss cheese grated
Sauce
- 4 tablespoons butter
- 1/4 cup all purpose flour
- 3 cups milk
- 2 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/3 cup shredded parmesan cheese
- 1 dash Worcestershire 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
Nutrition information is automatically calculated, so should only be used as an approximation.
