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Chicken Cordon Bleu Casserole is my go to comfort dinner when I want something cozy but do not feel like fussing with rolling and breading. This dish gives all the rich flavors of classic cordon bleu in an easy to scoop bake that never fails to please a crowd or just hungry family on a weeknight.
My family was skeptical the first time I replaced regular cordon bleu with this casserole but now it gets more cheers than the original. It is cheesy creamy and never ever dry.
Ingredients
- Cooked chicken: Choose rotisserie or leftover roasted for tender juicy pieces
- Ham: Look for good quality deli ham or any leftovers that can be chopped into small pieces for even bites
- Swiss cheese: Always opt for real Swiss not processed for best melt and flavor
- Cream of chicken soup: Use store bought for convenience or homemade if you keep it on hand
- Milk: Whole milk makes it richest but you can use two percent in a pinch
- Dijon mustard: Brings a tangy sharpness that is essential to cordon bleu flavor
- Garlic powder and onion powder: These spices build delicious savory depth
- Black pepper: Freshly cracked has the best punch
- Breadcrumbs: Panko gets you maximum crunch but classic crumbs work as well
- Butter: Mixing melted butter into the breadcrumbs makes them golden and buttery
- Fresh parsley: A burst of color and freshness to finish
Instructions
- Prepare the Chicken and Ham:
- Combine the shredded cooked chicken and chopped ham in a large mixing bowl with shredded Swiss cheese. Separate any clumps of chicken to distribute evenly so every bite is meaty and cheesy.
- Mix the Sauce:
- In a separate bowl whisk together cream of chicken soup milk Dijon mustard garlic powder onion powder and black pepper until smooth. Be sure to whisk until you see no lumps from the soups.
- Combine with Meat and Cheese:
- Pour your smooth sauce over the chicken ham and cheese mixture. Use a big spoon or spatula to fold everything together thoroughly. This ensures all the meat pieces are coated for consistent flavor and moisture.
- Transfer to Baking Dish:
- Spread the mixture into a greased nine by thirteen inch baking dish. Use the back of your spoon to create an even layer all the way to the edges so every scoop will have some of the crisp topping.
- Prepare the Breadcrumb Topping:
- In a small bowl combine the breadcrumbs and melted butter. Stir until all crumbs are coated and begin to glisten. This helps them toast up golden and crunchy in the oven rather than dry.
- Top and Bake:
- Sprinkle the buttery breadcrumbs evenly across the entire casserole. Place in the center rack of a three hundred fifty degree oven. Bake around thirty to thirty five minutes until you see the top bubbling at the edges and the breadcrumbs turn a deep golden brown.
- Garnish and Serve:
- Remove the casserole and let it rest a few minutes. Sprinkle with fresh parsley before scooping and serving for a burst of flavor and color.
The ham is my secret favorite part since those little cubes caramelize a bit and remind me of the ham I used to sneak cold from the fridge at family holidays. Now my own kids beg for the golden ham and cheese corners every time I make it.
Storage Tips
Once cooled transfer leftovers to an airtight container. Keep refrigerated for three or four days. For lunch prep I like scooping portions into small containers so they reheat quickly and evenly. This casserole also freezes well just be sure to let it cool completely and wrap tightly.
Ingredient Substitutions
Swap rotisserie turkey or roast pork for the chicken to create a new twist. For a gluten free option use your favorite gluten free soup and breadcrumbs. Monterey jack or gruyere cheese work beautifully if you do not have Swiss on hand.
Serving Suggestions
This casserole is rich so a bright green salad with lemon vinaigrette or roasted broccoli makes a perfect side. For a fun brunch serve scoops of casserole on toasted English muffins with a poached egg piled on top.
Cultural Notes
Chicken cordon bleu traces back to French Swiss cuisine but the casserole version is a true American kitchen hack. It is a comfort classic at church potlucks and always reminds me of my grandmas small town recipe box.
Seasonal Adaptations
Add sautéed spinach or broccoli for a spring green boost. Stir in roasted butternut squash in fall for extra sweetness. Top with sliced tomatoes before baking in summertime.
Success Stories
I once brought this to a new neighbor and she emailed the recipe to her entire family before I even got home. Friends ask for the recipe as soon as they taste that crunchy topping and velvety sauce.
Freezer Meal Conversion
Assemble the casserole fully but do not bake. Wrap very tightly in foil and freeze for up to two months. Bake straight from frozen with an extra fifteen to twenty minutes or thaw overnight before reheating.
This casserole is everything I want in a comfort dinner—easy, hearty, and so satisfying. Leftovers taste even better!
Recipe FAQs
- → What type of chicken works best?
Cooked, shredded chicken breast or rotisserie chicken both work well for moist, flavorful results.
- → Can I use different cheese instead of Swiss?
Yes, Gruyère or provolone are good alternatives that melt well and complement the ham and chicken.
- → How do I make the topping extra crispy?
Mix breadcrumbs thoroughly with melted butter and ensure an even layer for a crunchy texture after baking.
- → Is it possible to assemble in advance?
You can prepare the casserole ahead and refrigerate, adding breadcrumbs just before baking for best results.
- → What sides pair well with this dish?
Steamed vegetables, a light salad, or mashed potatoes complement the creamy richness perfectly.