Chicken Cordon Bleu Casserole

If you’ve ever drooled over traditional chicken cordon bleu at a fancy restaurant but couldn’t imagine making it at home, I have amazing news for you. This easy chicken cordon bleu casserole gives you all that blue ribbon flavor without the fussy rolling, pounding, and breading of the classic French dish. It’s comfort food at its finest, and honestly, it might just become part of your weekly meal rotation once you try it.

I made this delicious dish last night for my family, and let me tell you, even my picky eaters went back for seconds. There’s something magical about layers of chicken, ham, and Swiss cheese all smothered in a creamy sauce that just brings everyone to the dinner table with a smile.

Why You’ll Love This Recipe

This easy chicken casserole recipe is a total game-changer for busy weeknights. Unlike the classic dish where you’re stuffing chicken cutlets and praying they don’t fall apart while cooking, this cozy casserole lets you throw everything into a 13-inch casserole dish and call it a day.

The whole family will love it because it takes that elegant classic chicken cordon bleu flavor and transforms it into a comforting meal that’s perfect for a Tuesday night. No extra time needed for complicated techniques, and you can even use rotisserie chicken or leftover chicken to make it even easier.

It’s also a great option for a dinner party because you can prep it ahead of time, and it looks impressive when you bring it to the dinner table. Trust me, your guests will think you spent hours on this when really, you were probably binge-watching your favorite show while it baked.

Plus, if you’re a home cook who loves versatile recipes, you can customize this one in so many ways. Use leftover ham from Sunday dinner, swap out the cheese, or add your favorite seasonings. It’s forgiving and delicious every single time.

Ingredient Notes

• Unsalted butter – used for making the roux and adding richness to the sauce.
• Garlic, finely minced or grated – adds a fragrant, savory flavor to the sauce.
• All-purpose flour – thickens the sauce for a creamy consistency.
• Chicken broth – provides a savory base for the sauce.
• Milk (any fat level) – creates a smooth, creamy sauce for the casserole.
• Dijon mustard – adds a subtle tangy depth to the sauce.
• Chicken bouillon powder (or vegetable) – boosts the savory flavor of the sauce.
• Salt and black pepper – balance and enhance all flavors in the sauce.
• Fresh broccoli florets – adds color, texture, and a healthy vegetable component.
• Cooked chicken, chopped or shredded – the main protein in the casserole.
• Diced ham – provides classic Cordon Bleu flavor and saltiness.
• Swiss cheese – melts perfectly for a creamy, cheesy layer.
• Parmesan cheese – sprinkled for extra cheesy flavor in the filling.
• Panko breadcrumbs – give the casserole a crispy, golden topping.
• Melted butter – helps the breadcrumbs brown nicely and adds flavor.

Kitchen Equipment

• 9×13-inch baking dish
• Large pot (for blanching broccoli)
• Colander (for draining broccoli)
• Saucepan (for making the sauce)
• Whisk
• Large mixing bowl
• Small bowl (for mixing breadcrumbs)
• Spoon or spatula (for stirring and spreading casserole)
• Measuring cups and spoons
• Knife and cutting board (for chopping chicken, ham, and broccoli)
• Oven mitts

How to Make Chicken Cordon Bleu Casserole

1. Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish—set it aside for now.
2. Bring a pot of water to a boil and quickly blanch the broccoli for 2 minutes. Drain it and set it aside while you make the sauce.
3. In a saucepan over medium heat, melt the butter and add the garlic. Cook for about 30 seconds until it smells amazing. Sprinkle in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth, then the milk, until everything is smooth and creamy.
4. Next, stir in the Dijon mustard, bouillon powder, and Parmesan cheese. Let it simmer for 3–5 minutes until the sauce thickens nicely. Taste and season with salt and pepper, then remove it from the heat.
5. In a large bowl, combine the chicken, ham, blanched broccoli, Swiss cheese, and Parmesan. Pour the sauce over everything and mix until it’s all evenly coated. Spread the mixture into your prepared baking dish.
6. In a small bowl, mix the panko breadcrumbs with the melted butter and sprinkle them evenly over the casserole. Bake uncovered for about 30 minutes, until it’s bubbly and golden on top.
7. Let it rest for 5 minutes before serving, and if you like, sprinkle some fresh parsley on top for a little extra color and flavor.

Variations & Substitutions

One of the best things about this easy recipe is how flexible it is. Let me walk you through some options that work beautifully.

For the chicken, rotisserie chicken is my go-to because it’s already cooked and saves so much time. Shredded chicken works great, or you can use boneless, skinless chicken breasts that you’ve cooked and cubed. Just don’t use raw chicken in this recipe since the baking time isn’t long enough to cook it safely from scratch.

The ham is pretty flexible, too. Deli ham is convenient and found at any local grocery store, or you can dice up a ham steak for thicker pieces. Leftover ham from a holiday dinner is perfect here and adds such rich flavor.

For the cheese, Swiss cheese slices are traditional, but shredded Swiss cheese melts more evenly throughout the dish. You can also use Gruyere for a fancier version, or even add some Parmesan cheese to the top for extra flavor.

The creamy sauce is where you can really play around. Some people use cream of chicken soup for a super easy version, while others make a from-scratch cheese sauce with heavy cream, whole milk, and a little chicken broth. Both work wonderfully. I like adding a splash of lemon juice and a spoonful of Dijon mustard to give it that classic tang.

For the topping, panko breadcrumbs create the most amazing golden brown crust. Mix them with melted butter, and you can even add garlic powder or Parmesan cheese for extra flavor. Regular panko bread crumbs work just as well if that’s what you have.

If you want to make this more like chicken Kyiv, add some fresh herbs like parsley or chives to your cheese layer.

Storage

This casserole stores beautifully, which makes it perfect for meal prep or enjoying leftovers.

Once it’s cooled to room temperature, cover the top of the casserole with plastic wrap or transfer portions to an airtight container. It’ll keep in the fridge for 3-4 days, and honestly, it tastes even better the next day once all those flavors have had time to meld together.

To reheat, I pop individual portions in the microwave, or if I’m reheating the whole thing, I cover it with foil and warm it in a 350-degree oven until heated through. You might need to add a splash of chicken broth or whole milk to keep the sauce creamy if it has thickened up in the fridge.

You can also freeze this comforting meal for up to 3 months. I recommend freezing it before baking for the best results. Just assemble everything in your casserole dish, cover it tightly with plastic wrap and then foil, and freeze. When you’re ready to bake, thaw it overnight in the fridge and then bake as directed. You might need to add a few extra minutes to the baking time if it’s still a bit cold in the center.

Expert Tips

After making this recipe multiple times, I’ve picked up a few tricks that make it even better.

First, don’t skip seasoning your layers of chicken and ham. A little garlic powder, some salt, and pepper between the layers make a huge difference in the overall flavor.

When you’re making the cheese sauce, cook it over medium heat and be patient. If you rush it on high heat, you risk the bottom of the pan scorching or the sauce becoming grainy. Stir constantly until you get that perfect creamy consistency.

For the breadcrumb topping, make sure your melted butter is evenly distributed through the panko breadcrumbs. I like to use a fork to toss them together in a small bowl until they look like wet sand. This ensures every bite has that crispy, golden brown top.

If you’re using cream of chicken soup, try mixing in a tablespoon of Dijon mustard and a squeeze of lemon juice. It brightens up the canned soup and makes it taste more homemade.

Let the casserole rest for about 5-10 minutes after it comes out of the oven. This helps everything set up so it doesn’t fall apart when you’re serving it.

If you’re cooking for picky eaters for the first time with this recipe, you might want to go lighter on the Dijon mustard. You can always serve extra on the side for those who want that extra kick.

Watch the edges of the pan toward the end of baking time. If they’re getting too brown but the center isn’t quite done, tent some foil over the top to prevent burning.

FAQ’s

Can I make this ahead of time?

Absolutely! This is actually a great option for busy weeknights. Assemble the entire casserole, cover it with plastic wrap, and refrigerate for up to 24 hours before baking. Just add 5-10 minutes to the baking time since it’s starting cold.

What should I serve with this?

This pairs beautifully with a simple green salad, roasted green beans, or egg noodles tossed with a little olive oil and parmesan cheese. Since it’s such a rich dish, I like keeping the sides lighter and fresher.

Can I use a different type of cheese?

Yes! While Swiss cheese is traditional and gives you that authentic classic chicken cordon bleu taste, you can use Gruyere, mozzarella, or even a combination. Just make sure it’s a good melting cheese for the best texture.

Do I have to use Dijon mustard?

The Dijon mustard adds that signature tangy flavor that makes chicken cordon bleu so special, but if you really don’t like it, you can reduce the amount or use regular yellow mustard. Some people even use a tiny bit of sour cream mixed with lemon juice for tang.

My sauce turned out too thick. What happened?

If your cheese sauce is too thick, just whisk in a little more whole milk or chicken broth until you reach your desired consistency. Heat it gently over medium heat while whisking to incorporate the extra liquid smoothly.

Can I double this recipe?

Definitely! This is perfect for a dinner party or if you want to make one for dinner tonight and freeze one for next time. Just use two 13-inch casserole dishes or one very large baking dish.

Is this recipe expensive to make?

Not at all! Especially if you use rotisserie chicken or leftover chicken and deli ham, this is actually quite budget-friendly for how impressive it looks and tastes. It’s definitely cheaper than ordering takeout for the whole family.

If you love this casserole recipe, you’re going to love these other casserole dinner recipes, too. Please click each link below to find the easy, printable recipe!

More Great Recipes with Ham

Ham Pot Pie

Scalloped Ham and Potatoes – Slow Cooker

Ham and Bean Soup

Ham and Cheese Quiche

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