Chicken Cordon Bleu Casserole gives you all the creamy, savory flavor of the classic dish in a layered bake that's a simple weeknight dinner. This version uses a from-scratch Dijon-Parmesan sauce that comes together in just a few minutes on the stove, then it's layered with chicken and ham and finished with a crisp panko topping.

A wooden spoon scoops cheesy ham casserole with a crispy breadcrumb topping from a white baking dish.

A woman with medium-length dark brown hair and fair skin smiling with trees behind her.

Note from Erin

Chicken Cordon Bleu always felt like a recipe you had to get from a restaurant. Because seriously, who wants to pound chicken flat, roll it, and bread it on a random Tuesday night?

I love that this cheesy chicken and ham bake tastes like a fancy dish but with so little effort. It can even be made ahead, so it's ready to slide into the oven when you get home from work.

It's perfect when you want something that feels special without having to work at it.

Helpful Ingredient Tips

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Ingredients for chicken cordon bleu casserole, labeled in bowls and arranged on a light surface.

Shredded Chicken: When I don't have leftover chicken to use up, I make shredded chicken in my Dutch Oven because it's easy and the chicken stays moist and flavorful. Rotisserie chicken works too!
Diced Ham: I find it's worth it to buy thick-sliced, quality ham from the deli and slice it into ½-inch cubes. They are less likely to turn rubbery in the oven than pre-cut packaged ham.
Dijon Mustard: This is what keeps the dish tasting like true cordon bleu instead of just creamy chicken. I tested this with yellow mustard once, and it completely changed the flavor profile, so stick with Dijon for the classic flavor.

Tips to Make the Best Chicken Cordon Bleu Casserole

Side-by-side dishes: left with shredded chicken, right with shredded chicken and diced ham in white baking pans.

Layer the Meat

Distribute the meat evenly, but don't pack it down. You want some air pockets for the sauce to seep into, to keep the casserole creamy all the way through.

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Four bowls showing steps of mixing cheese sauce: flour and garlic, adding liquid and seasonings, cheese, then blended sauce.

Make the Sauce

Let the sauce thicken fully before adding the cheese. It should coat the back of a spoon and hold a clear line when you run the spoon through it.
Taste the sauce before pouring it over the chicken. The sauce should feel balanced and savory. If it tastes heavy, it likely needs a small pinch of salt.

Two white baking dishes: one with creamy ham mixture, one topped with shredded cheese, on a light surface.

Assemble and Bake

After pouring the sauce over the chicken and ham, use the back of a spoon to gently press it down into the layers so it settles around the meat rather than sitting on top.
The casserole is ready once the sauce is bubbling and the breadcrumbs are golden brown.

A baked casserole topped with breadcrumbs in a white dish, surrounded by cheese, bread, ham, and utensils.

Make it Stretch✨

This recipe doubles beautifully in a 9x13 pan to feed a larger crowd. Serving it over rice or pasta is another easy way to stretch it further. Steamed veggies and crusty bread complete the meal.

Bowl of creamy shredded chicken and ham over white rice, with bread and cheese on the side.

Recipe

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Note from Erin

Helpful Ingredient Tips