- Deconstructed casserole delivers classic ham, chicken, and Swiss flavors without rolling — easy, comforting, and foolproof for busy cooks.
- Do smart prep: use rotisserie or pre-poached chicken, pre-diced ham, and make the Dijon-cream sauce ahead to save time.
- Serve with bright sides like arugula salad or roasted vegetables; top is done when sauce bubbles and crumbs are deep golden.
I still remember the first time I tried to make the traditional rolled version of this dish; my kitchen looked like a breadcrumb factory explosion. That is why this Chicken Cordon Bleu Casserole has become my absolute go-to for fixing those cravings without the culinary drama. It captures that sophisticated blend of savory ham, tender chicken, and Swiss cheese, but transforms it into a warm, bubbly bake that screams comfort.
This Chicken Cordon Bleu Casserole fits perfectly into the “I need a hug in a bowl” category of meals. It is elegant enough for a Sunday family dinner yet simple enough to assemble on a frantic Tuesday night. By deconstructing the classic, we keep the soul of the dish, that irresistible mustard-cream sauce, while making it accessible for home cooks who don’t have time to pound chicken breasts thin.
Table of contents
Mise en Place: Smart Prep for Your Casserole
To ensure your Chicken Cordon Bleu Casserole comes together in a snap, a little prep work goes a long way. Here is how to get ahead of the game:
- The Chicken: Use a rotisserie chicken or poach your breasts a day in advance. Cube or shred the meat and store it in an airtight container.
- The Ham: Dice your smoked ham into bite-sized squares. Pre-chopping means you just have to dump and layer later.
- The Sauce: You can whisk the Dijon cream sauce together in the morning. The flavors will actually meld beautifully in the fridge.
Chicken Cordon Bleu Casserole Recipe Card
Chicken Cordon Bleu Casserole Recipe
6
servings15
minutes35
minutes480
kcalA deconstructed French classic featuring layers of savory ham, chicken, and a velvety Dijon cream sauce.
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Ingredients
4 cups Cooked Chicken, shredded
2 cups Smoked Ham, diced
8 slices Swiss Cheese
4 tbsp Butter, melted
4 oz Cream Cheese, softened
1 tbsp Dijon Mustard
0.5 cup Heavy Cream
1 cup Panko Breadcrumbs
1 tsp Lemon Juice
0.5 tsp Garlic Powder
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick spray or a little butter to ensure nothing sticks.
- Spread the shredded chicken evenly across the bottom of the prepared dish. Top the chicken layer with the diced ham. Lay the slices of Swiss cheese over the meat to create a delicious cheese barrier.
- In a medium saucepan over low heat, combine the cream cheese, heavy cream, Dijon mustard, lemon juice, and garlic powder. Whisk constantly until the sauce is smooth, creamy, and bubbly.
- Pour this luxurious white sauce evenly over the layers in the baking dish. In a small bowl, mix the Panko breadcrumbs with the melted butter and sprinkle this crunch topping over the sauce.
- Bake for 30-35 minutes, or until the sauce is bubbly and the breadcrumbs are a deep golden brown. Let it sit for 5 minutes before serving.
Notes
- Shortcut Alert: Use a store-bought rotisserie chicken to save 20 minutes of prep time. The flavor is often better than boiled breasts!
- Cheese Swap: If Swiss feels too strong, try Gruyère for a nuttier flavor or Provolone for a milder, stretchier melt.
- Low Carb: To make this keto-friendly, swap the Panko breadcrumbs for crushed pork rinds or almond flour mixed with parmesan.
Nutrition Facts
- Fat: 32g
- Sodium: 850mg
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 38g
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The Perfect Pairing: What to Serve
Since this Chicken Cordon Bleu Casserole is rich and creamy, you need sides that cut through the heaviness. I recommend serving it with something bright and green. A crisp arugula salad with lemon vinaigrette is my personal favorite.
Alternatively, roasted vegetables work wonders. Try roasted squash or garlicky green beans. The char on the veggies contrasts beautifully with the gooey Swiss cheese sauce.
Common Questions about Chicken Cordon Bleu Casserole
Traditionally, it is a Mornay sauce (béchamel with cheese). However, for this casserole, we use a rich blend of cream cheese, heavy cream, Dijon mustard, and garlic to mimic that tanginess without needing to make a roux.
The casserole is done when the sauce is bubbling vigorously around the edges and the breadcrumb topping is a deep golden brown. Since the meat is pre-cooked, you are essentially heating it through and melting the cheese.
Absolutely. Using stove-top stuffing mix adds a wonderful herb flavor and makes the dish even heartier. Just mix the stuffing with melted butter before topping.
A Final Bite
This Chicken Cordon Bleu Casserole proves that you don’t need to attend culinary school to enjoy the refined flavors of French cuisine. It is a humble, hardworking dish that delivers maximum flavor with minimal effort. Whether you are feeding a hungry crowd or prepping meals for the week, this recipe is a reliable winner.
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