Introduction

Chicken Cordon Bleu Casserole is a comforting twist on the classic French dish, combining tender chicken, savory ham, and creamy Swiss cheese in a rich sauce. Baked with a crispy panko topping, it makes a perfect hearty meal for family dinners or special occasions.

A white square plate holds a single serving of a layered baked dish. The bottom layer is creamy and beige with hints of melted cheese and small bits of green herbs. On top, there is a thick, crumbly golden-brown crust that looks crispy, with larger and smaller crumb pieces scattered around. A silver fork rests on the plate to the right side, slightly embedded in the dish. The plate sits on a pale yellow cloth napkin with soft folds, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, about 5-6 cups)
½ pound very thinly sliced deli-style honey ham, rough chopped
¼ pound thin sliced baby Swiss cheese
4 tablespoons butter (for the sauce)
4 tablespoons flour
3 cups whole milk (or a bit more if needed; whole milk is required)
2 tablespoons fresh squeezed lemon juice
1 tablespoon Dijon mustard
¾ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon white pepper
1½ cups panko breadcrumbs
4 tablespoons butter, melted (for the topping)
½ teaspoon seasoning salt
1½ teaspoons crushed dried parsley

Instructions

Step 1: Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish and set it aside.
Step 2: Spread the cooked shredded or diced chicken evenly on the bottom of the prepared baking dish. Scatter the roughly chopped ham over the chicken, then layer the Swiss cheese slices evenly on top of the ham.
Step 3: To make the sauce, melt 4 tablespoons of butter in a large saucepan over medium heat. Stir in the flour quickly to form a smooth roux without browning it. Gradually whisk in the cold milk, stirring constantly to create a smooth sauce.
Step 4: Continue cooking the sauce over medium heat, stirring constantly, until it thickens. Remove from heat and stir in the lemon juice, Dijon mustard, salt, smoked paprika, and white pepper. Pour the sauce evenly over the layered casserole, making sure to cover the edges.
Step 5: For the topping, melt 4 tablespoons of butter in the microwave in a medium bowl, heating in 30-second bursts until fully melted. Stir in the panko breadcrumbs, seasoning salt, and crushed dried parsley. Sprinkle this mixture evenly over the top of the casserole.
Step 6: Bake the casserole uncovered for 45 minutes, until it is hot and bubbly throughout and the topping turns a light golden brown. Remove from the oven and allow it to cool for 5-10 minutes before serving.

Tips & Variations

Use rotisserie chicken to save time and add extra flavor to the dish.
For a sharper taste, substitute baby Swiss cheese with gruyere or fontina cheese.
Add sautéed mushrooms or spinach to the casserole for added veggies.
You can swap lemon juice with white wine vinegar for a slightly different acidity.
To make it gluten-free, use gluten-free flour and gluten-free panko breadcrumbs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven at 350°F until warmed through to maintain the crispy topping. Avoid microwaving if possible, as it can make the topping soggy.

How to Serve

A white rectangular ceramic dish filled with a baked casserole that has a golden brown, crispy breadcrumb topping covering the entire surface. The breadcrumbs have small flecks of green herbs and a slightly rough texture, indicating a crunchy finish. The casserole beneath the topping is thick, creamy, and slightly bubbling at the edges visible within the dish's corners. The dish is placed on a white marbled surface with a small corner of a red cloth visible underneath it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead or even the day before. Keep it covered in the refrigerator and bake it just before serving, adding a few extra minutes to the baking time if baked cold.

Is it possible to use other types of cheese?

Absolutely. While baby Swiss cheese is traditional, you can use gruyere, fontina, or even mozzarella for a different flavor and melt texture. Just be sure to choose a cheese that melts well.