One evening, after a busy day juggling work, kids, and everything in between, I need something cozy and satisfying—but nothing too complicated to pull together. That’s when this Chicken Cordon Bleu Casserole became my go-to lifesaver. I love dishes that feel fancy but actually come together quickly, with pantry staples and a few fresh touches.
This casserole hits all those marks: it’s cheesy, comforting, and packed with familiar flavors that my whole family enjoys. Plus, using leftover or rotisserie chicken makes it a practical weeknight winner. The first time I made it, the house filled with the warm, inviting aroma of garlic, melted cheese, and buttery breadcrumbs—comfort in every bite. It’s that kind of recipe that’s perfect for busy parents or anyone who wants to impress with minimal effort.
Over time, I’ve learned a few tricks to keep it moist and flavorful without turning it into a heavy mess. If you’re looking for a casserole that delivers on taste, ease, and a little bit of elegance, this Chicken Cordon Bleu Casserole might just become your new favorite.
Short Description
This Chicken Cordon Bleu Casserole is a creamy, cheesy baked dish featuring tender chicken, savory ham, and Swiss cheese, all topped with a golden, buttery breadcrumb crust. Perfect for a comforting family meal with minimal fuss.
Key Ingredients
For the casserole:
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 ½ cups diced ham
- 2 cups shredded Swiss cheese (or Swiss-mozzarella mix)
- 1 cup (120g) breadcrumbs (plain or seasoned)
- ¼ cup (30g) grated Parmesan cheese
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley (optional, for garnish)
For the sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups (360ml) milk
- ½ cup (120ml) chicken broth
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
Tools Needed
- 9×13-inch baking dish
- Medium saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Spoon or spatula
Cooking Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
Step 2: Make the Sauce
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until the mixture bubbles but doesn’t brown. Slowly whisk in the milk and chicken broth, stirring constantly to avoid lumps.
Bring to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens and coats the back of a spoon. Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. Remove from heat.
Step 3: Assemble the Casserole
Spread the shredded or diced chicken evenly across the bottom of your prepared baking dish. Layer the diced ham on top of the chicken. Pour the creamy sauce over the ham and chicken evenly, making sure to cover all pieces.
Step 4: Add Cheese and Topping
Sprinkle the shredded Swiss cheese generously over the sauce layer. In a small bowl, combine breadcrumbs, grated Parmesan, and melted butter, mixing until crumbs are coated. Sprinkle this breadcrumb mixture evenly over the cheese.
Step 5: Bake
Bake uncovered in the preheated oven for 25 to 30 minutes. The casserole should be bubbly and the breadcrumb topping golden brown and crispy.
If the topping browns too fast, loosely cover with foil and continue baking until done.
Step 6: Rest and Garnish
Let the casserole cool for 5 to 10 minutes before serving. Sprinkle with chopped fresh parsley for a bright, fresh finish.
Troubleshooting Tips:
If your sauce is too thin, continue simmering a bit longer to thicken. For a thicker topping, add extra Parmesan or use panko breadcrumbs for crunch. If the casserole seems dry, stir in a splash of milk before baking.
Why You’ll Love This Recipe
Comfort food with a gourmet twist – It’s creamy, cheesy, and packed with flavor, but still feels special.
Perfect for busy nights – Using pre-cooked chicken (like rotisserie) and diced ham saves a ton of time.
Kid-friendly and adult-approved – The mild flavors and melty cheese make it a hit with everyone at the table.
Freezer-friendly – Great for meal prep or make-ahead dinners.
Budget-conscious – Uses simple, affordable ingredients that stretch to feed a whole family.
One-pan simplicity – Everything bakes in one dish, which means easy cleanup!
Customizable – You can tweak the cheese, meat, or sauce to your liking with minimal effort.
Mistakes to Avoid & Solutions
Mistake: Sauce too thin or watery
Solution: Make sure to cook the flour and butter for at least 1–2 minutes before adding milk. Let the sauce simmer until it thickens properly. If needed, stir in a teaspoon of cornstarch mixed with a bit of cold milk to thicken it up.
Mistake: Dry chicken or overcooked meat
Solution: Use juicy rotisserie or freshly cooked chicken that’s not overdone. Covering the casserole with foil for the first 15 minutes can help retain moisture.
Mistake: Overbrowning the topping
Solution: If your oven runs hot, check the casserole at the 20-minute mark. You can also loosely tent it with foil for the last 10 minutes if the top gets too brown too fast.
Mistake: Cheese not melting properly
Solution: Use freshly shredded cheese instead of pre-shredded, which often contains anti-caking agents that prevent smooth melting.
Mistake: Uneven layers or bland flavor
Solution: Spread out each layer evenly and don’t skimp on seasoning. Taste your sauce before assembling to adjust salt, pepper, or Dijon for balance.
Serving and Pairing Suggestions
Serve with a simple green salad – A crisp salad with vinaigrette cuts through the richness and balances the dish perfectly.
Add a side of steamed green beans or roasted broccoli – They bring freshness and color to the plate.
Try garlic bread or dinner rolls – Perfect for scooping up every bit of that cheesy sauce.
Pair with white wine like Chardonnay or Pinot Grigio – They match well with the creamy, cheesy flavors.
Make it buffet-style for gatherings – This casserole stays warm and delicious for hours on a warm tray.
Dress it up with extra chopped parsley or fresh thyme before serving – Adds a nice pop of green and freshness.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, cover the casserole tightly with foil and freeze for up to 2 months. Thaw overnight before reheating.
Reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through, covering with foil to prevent topping burn.
For quicker reheating, use a microwave on medium power, stirring halfway to distribute heat evenly.
FAQs
1. Can I use a different type of cheese?
Yes! Swiss is classic, but mozzarella or Gruyere work well too. Mixing cheeses adds flavor and meltiness.
2. Can I make this gluten-free?
Absolutely. Substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.
3. What if I don’t have chicken broth?
Use extra milk or water with a pinch of seasoning as a substitute. Broth adds flavor but isn’t mandatory.
4. Can this be made ahead?
Yes, assemble and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to baking time if chilled.
5. How do I prevent the casserole from drying out?
Use moist chicken, don’t skip the sauce, and avoid overbaking. Covering with foil partway through baking helps retain moisture.
Tips & Tricks
For extra crunch, sprinkle additional Parmesan over the breadcrumbs before baking.
Use fresh herbs like thyme or rosemary in the sauce for a flavor boost.
If you like a bit of spice, add a pinch of cayenne or smoked paprika.
Rotisserie chicken not only saves time but adds great seasoning. Letting the casserole rest after baking helps it set and slice nicely.
Recipe Variations
Cheesy Mushroom Twist:
Add 1 cup of sautéed mushrooms mixed with the ham layer. Use mozzarella for a milder cheese flavor. Proceed as usual.
Low-Carb Option:
Skip the breadcrumbs topping and replace with crushed pork rinds or almond flour mixed with Parmesan and butter.
Spicy Kick:
Stir in ½ teaspoon chili flakes into the sauce and top with pepper jack cheese instead of Swiss.
Herb-Infused Sauce:
Add 1 teaspoon fresh chopped thyme and a tablespoon of chopped chives to the sauce for an herby freshness.
Final Thoughts
This Chicken Cordon Bleu Casserole is straightforward enough for any home cook yet delivers layers of flavor and texture that impress without stress. The creamy sauce, tender chicken, salty ham, and golden breadcrumb crust create a harmony that’s both nostalgic and fresh.
I love sharing this recipe with other parents and food lovers because it’s practical, budget-friendly, and always family-approved. It’s proof that delicious doesn’t have to mean complicated. Once you try it, you’ll have a new favorite for busy nights or casual entertaining. It’s a dish that invites you to savor every bite while making life a little easier in the kitchen.
Chicken Cordon Bleu Casserole
Ingredients
For the casserole:
- 3 cups cooked chicken shredded or diced (rotisserie chicken works great)
- 1½ cups diced ham
- 2 cups shredded Swiss cheese or Swiss-mozzarella mix
- 1 cup 120g breadcrumbs (plain or seasoned)
- ¼ cup 30g grated Parmesan cheese
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley optional, for garnish
For the sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups 360ml milk
- ½ cup 120ml chicken broth
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- Melt 2 tbsp butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes until bubbly. Gradually whisk in milk and broth; stir until smooth.
- Simmer 3–5 minutes until thickened. Add Dijon, garlic powder, onion powder, salt, and pepper. Remove from heat.
- Spread chicken in the baking dish, then layer ham on top. Pour sauce evenly over both.
- Sprinkle with Swiss cheese. In a bowl, mix breadcrumbs, Parmesan, and melted butter. Spread evenly over the cheese.
- Bake uncovered for 25–30 minutes until bubbly and golden. If browning too fast, tent with foil and continue baking.
- Let rest 5–10 minutes. Garnish with chopped parsley before serving.
