Chicken Cordon Bleu Casserole with Creamy Dijon Cheese Sauce
Recipe by:This Chicken Cordon Bleu Casserole has all the flavor of the classic dish but in a quick, comforting, family-friendly bake. With layers of juicy shredded chicken, savory ham, a creamy Dijon-Parmesan sauce, and a golden panko topping, it’s rich, cheesy, and satisfying. Perfect for weeknight dinners, potlucks, or when you’re craving a cozy meal without the fuss of traditional cordon bleu.
Ingredients
Meat
- 2 ½- 3 cups (770 grams) shredded chicken
- 1 cup (114 grams) cubed ham
Sauce
- 2 tablespoons (28 grams) salted butter
- 2 tablespoons (15 grams) all-purpose flour
- 2 cloves garlic minced
- 1 cup (237 ml) milk
- 1 tablespoon (15 grams) Dijon mustard
- 1 tablespoon (15 ml) lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup (50 grams) Parmesan cheese freshly shredded
- ¼ cup (27 grams) Swiss cheese freshly shredded
Topping
- 1 cup (110 grams) Swiss cheese freshly shredded
- ¾ cup (45 grams) panko breadcrumbs
- 2 tablespoons (28 grams) salted butter melted
Instructions
- Spray a 9x9 baking dish lightly with cooking spray. Preheat your oven to 350℉ (177℃).
- Sprinkle the chicken evenly across the bottom of the pan, followed by the ham. Set aside.2 ½- 3 cups shredded chicken, 1 cup cubed ham
- In a small saucepan, melt the butter over medium heat. Once the butter has melted, add the flour and whisk constantly for one minute. Next, add the garlic and continue whisking for about 30 seconds, until the garlic softens and the flour is lightly golden and bubbly.2 tablespoons salted butter, 2 tablespoons all-purpose flour, 2 cloves garlic, 1 cup milk
- Slowly pour in the milk into the pan, whisking constantly, until no lumps remain. Then add the Dijon mustard, lemon juice, garlic powder, salt, and pepper. Continue whisking and scrape the sides and bottom of the pan occasionally, until the mixture is thick and bubbly. The sauce should coat the back of a spoon.
- Add the Parmesan cheese and ¼ cup of Swiss cheese, a handful at a time, letting it melt before adding more until all the cheese has melted.1 tablespoon Dijon mustard, 1 tablespoon lemon juice, ¼ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ cup Parmesan cheese, ¼ cup Swiss cheese
- Pour the sauce evenly over the meat. Sprinkle the remaining cup of Swiss cheese over the sauce.
- In a small bowl, mix together the panko and butter, and then sprinkle over the cheese.¾ cup panko breadcrumbs, 2 tablespoons salted butter
- Bake uncovered for 28-33 minutes or until the top is golden brown and the sauce is bubbling.
- Let the casserole cool for about 10 minutes before serving. This allows the sauce to thicken slightly.
Notes
If you plan to spoon this over rice or noodles, increase the sauce by about half so everything stays creamy and well-coated.
Doubling the Recipe: Double all ingredients and bake in a 9x13-inch dish. The bake time may increase by 5–10 minutes. Look for bubbling around the edges and a golden topping as your doneness cues.
Make Ahead: Assemble the casserole up to 3 days in advance, as long as your chicken is fresh. Cover and refrigerate. Leave the panko topping off until just before baking, so it stays crisp. If baking straight from the refrigerator, add a few extra minutes to the cook time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken slightly as it sits.
Freezing: This casserole is not ideal for freezing. The dairy-based sauce can separate and become grainy once thawed. It is safe to eat, but the texture will be affected.
Reheating: Reheat individual portions in the microwave until warmed through, or cover loosely with foil and reheat in a 325°F (163°C) oven until the center reaches 165°F (74°C). If it seems thick after chilling, a small splash of milk stirred in before reheating will help loosen the sauce.
Nutrition
Calories: 560kcal | Carbohydrates: 16g | Protein: 45g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 158mg | Sodium: 1082mg | Potassium: 376mg | Fiber: 1g | Sugar: 4g | Vitamin A: 866IU | Vitamin C: 2mg | Calcium: 565mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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