Chicken Cordon Bleu Casserole

This creamy and comforting Chicken Cordon Bleu Casserole brings all the flavors you love in the classic dish but with a much easier assembly. The layers of juicy chicken, savory ham, melty Swiss cheese, and a golden Panko topping make it a family favorite perfect for cozy evenings or gathering around the table.

I remember making this for a weeknight dinner after a long day and was amazed how quickly it came together. Everyone went back for seconds including my husband who is not usually a casserole fan.

Ingredients

• Shredded cooked chicken: juicy and convenient opt for rotisserie to save time look for well seasoned chicken but not overly salty
• Deli style black forest ham: brings savory flavor choose thin yet sturdy slices from the deli counter or pre packed
• Swiss cheese: gives classic melty tang buy pre sliced for best melt and coverage
• Unsalted butter: helps create the sauce and browns the topping opt for European butter for richness
• Dijon mustard: adds depth and a bit of sharpness use a quality Dijon for the most flavor
• Freshly squeezed lemon juice: balances the richness and brightens use fresh not bottled if possible
• Garlic powder: brings subtle savory notes pick a fresh fragrant jar for best taste
• Salt: enhances all the flavors sea salt or kosher salt is ideal
• Nutmeg: provides warmth and depth freshly grated if you have it
• Cayenne pepper: gives a gentle background heat use sparingly or skip for mild eaters
• All purpose flour: thickens the sauce look for unbleached flour for best results
• Whole milk: creates a creamy base go for full fat for the best texture and flavor
• Panko breadcrumbs: offer extra crunch check the bakery section for the freshest choice
• Softened unsalted butter: helps crisp the Panko and produces a golden crust bring to room temp for best mixing
• Chopped parsley: offers brightness at the end fresh is key for garnish

Step-by-Step Instructions

Prepare the Baking Dish:

Spray a 9 by 13 inch casserole dish evenly with nonstick cooking spray so nothing sticks to the bottom

Layer the Chicken:

Spread the shredded cooked chicken in an even layer over the bottom making sure there are no large gaps which helps each bite have plenty of chicken

Add the Ham:

Scatter the strips of black forest ham over the chicken layer evenly so every bite gets a bit of ham

Add the Cheese:

Place your Swiss cheese slices in a single layer over the ham slightly overlapping so there are no gaps

Make the Sauce:

Melt the butter over medium heat in a saucepan whisk in the Dijon mustard lemon juice garlic powder salt nutmeg and cayenne letting the seasonings bloom for just a few seconds

Create the Roux:

Sprinkle in the flour and whisk continuously until it forms a smooth paste and loses the raw flour smell about 1 to 2 minutes this ensures the sauce will not taste starchy

Add the Milk:

Pour in the milk a bit at a time whisk each addition in until completely smooth before adding more once it is all in let it simmer gently for about 4 minutes whisking so it thickens without burning

Assemble and Pour the Sauce:

Pour the hot sauce evenly over the cheese layer push gently with a spatula so it sinks into the corners and covers everything

Make the Breadcrumb Topping:

Mix the Panko breadcrumbs and the softened butter together with your fingertips until every crumb is coated this makes the golden crunch

Bake:

Sprinkle the breadcrumb mixture over the casserole in an even layer bake uncovered for 30 to 40 minutes until the topping is golden brown and the sauce bubbles at the edges

Rest and Garnish:

Let the casserole rest out of the oven for about 5 minutes so the layers set up before serving sprinkle chopped parsley for a fresh finish

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My favorite part is the Swiss cheese layer which always melts into gooey goodness I will never forget the first time my sister requested this for her birthday dinner and declared it her new favorite meal

Storage Tips

Keep leftovers in a tightly sealed container in the fridge for up to four days The flavors get even better as they sit Reheat individual portions in the microwave or the whole casserole covered with foil in a 350 degree oven for about 15 minutes

Ingredient Substitutions

If you do not have Swiss cheese try Gruyere for a nutty melt or mild provolone If you are short on ham smoked turkey or even cooked bacon bits are a tasty swap Out of Panko use regular breadcrumbs just be sure to toast them first for best crunch

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Serving Suggestions

This casserole pairs well with a crisp green salad or simply steamed broccoli For a heartier meal add a scoop of mashed potatoes or a crusty French roll The cheese sauce doubles as a topping for roasted veggies on the side

Cultural or Historical Context

Chicken Cordon Bleu is thought to have French roots but became an American favorite in the 1960s The classic preparation involves stuffing chicken breasts but this casserole brings the same luxurious flavors with half the effort It is the kind of dish that bridges tradition with the ease of modern family life

Recipe FAQs

→ Can I use rotisserie chicken for the base?

Absolutely! Rotisserie chicken is an excellent, time-saving option for this casserole and provides extra flavor.

→ Is it possible to assemble this dish ahead?

Yes, the casserole can be prepared up to the baking stage and refrigerated overnight. Bake just before serving for best results.

→ What other cheeses work well in the layers?

Gruyère or mozzarella can be swapped in for Swiss, or mixed for a deeper flavor profile.

→ How can I make the topping extra crispy?

Make sure to use Panko breadcrumbs and combine thoroughly with softened butter for the crispiest results.

→ Are there gluten-free options for this dish?

Substitute gluten-free all-purpose flour and breadcrumbs to easily adapt this dish to a gluten-free diet.