Chicken Cordon Bleu Casserole (Printer-friendly)

Tender chicken and ham layered with Swiss cheese and creamy Dijon, topped with a crisp breadcrumb crust.

# What You'll Need:

→ Proteins

01 - 3 cups cooked chicken breast, shredded or cubed
02 - 1 cup cooked ham, diced

→ Dairy

03 - 2 cups shredded Swiss cheese
04 - 1 cup whole milk
05 - 1 cup heavy cream
06 - 4 ounces cream cheese, softened

→ Condiments & Spices

07 - 2 tablespoons Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon kosher salt, or to taste

→ Topping

12 - 1 cup panko breadcrumbs
13 - 3 tablespoons unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon fresh parsley, chopped (optional)

# How to Prepare:

01 - Preheat the oven to 375°F and grease a 9x13-inch baking dish.
02 - Whisk together milk, heavy cream, softened cream cheese, Dijon mustard, garlic powder, onion powder, kosher salt, and black pepper until smooth.
03 - Fold shredded chicken, diced ham, and 1½ cups of Swiss cheese into the dairy mixture until evenly combined.
04 - Transfer the mixture evenly into the prepared baking dish and sprinkle the remaining ½ cup Swiss cheese on top.
05 - In a separate bowl, combine panko breadcrumbs, melted unsalted butter, and grated Parmesan cheese until crumbs are fully coated.
06 - Evenly distribute the breadcrumb mixture over the casserole and bake for 25 to 30 minutes until bubbling and golden brown on top.
07 - Remove from oven and let rest for 10 minutes before serving. Garnish with chopped fresh parsley as desired.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day in the kitchen.
  • The creamy Dijon sauce is sophisticated enough for guests but familiar enough that even picky eaters dig in.
  • You can assemble it ahead and bake it when you're ready, making it perfect for busy weeknights or entertaining.
02 -
  • Don't skip the resting time—I learned this the hard way when I cut into a casserole straight from the oven and it turned into a delicious puddle on everyone's plate.
  • If your casserole seems dry when you mix it, add more milk before baking; it thickens as it cooks, so what looks wet enough will be perfect when it comes out.
  • Make sure your chicken and ham are already cooked; trying to cook them in the casserole leaves you with overcooked meat and undercooked sauce.
03 -
  • Brown the breadcrumb topping under the broiler for the last minute or two if it's not as golden as you'd like—watch it closely because panko browns fast.
  • Let your cream cheese sit out for 15 minutes before mixing so it incorporates smoothly and you don't end up with little chunks in your sauce.

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