Chicken Cordon Bleu Casserole

My neighbor Sarah showed up at my door one Tuesday with a handwritten recipe card, insisting I needed to make this the next time I had company over. She described it as "elegant enough for a dinner party but simple enough that you won't be stressed in the kitchen," and honestly, that sold me immediately. The first time I assembled it, I remember being struck by how the cream cheese melted into the sauce so smoothly, creating this velvety richness that made the whole kitchen smell like a French bistro. That casserole won me three dinner invitations that month alone.

I made this for my in-laws last winter, and my father-in-law actually pushed his chair back and said, "This is restaurant quality," which, coming from him, meant everything. My daughter helped me assemble it that afternoon, and she was fascinated by how the cream cheese disappeared into the milk and cream—I could practically see her mental wheels turning about how food transforms when you cook it. When it came out of the oven with that deep golden crust, she looked at me and whispered, "Mom, this is fancy." She was eight.

Ingredients

• Cooked chicken breast (3 cups, shredded or cubed): Use store-bought rotisserie chicken if you're short on time—nobody will know the difference, and it saves you a step.
• Cooked ham (1 cup, diced): The ham is what makes this "Cordon Bleu" instead of just another chicken casserole, so don't skip it or swap it out.
• Shredded Swiss cheese (2 cups): Swiss has holes and a mild, nutty flavor that melts beautifully without overpowering the Dijon, which is the whole point.
• Whole milk and heavy cream (1 cup each): The combination of both gives you richness without making it taste like pure cream—it stays balanced.
• Cream cheese (4 oz, softened): This is your secret thickener and the reason the sauce clings to everything so gorgeously.
• Dijon mustard (2 tbsp): This is subtle but essential—it adds sophistication and keeps the sauce from tasting flat.
• Garlic powder, onion powder, salt, and pepper: These four work together to make everything taste more like itself.
• Panko breadcrumbs (1 cup): Panko gets crispier than regular breadcrumbs because of the way it's made, which is why the topping turns out so golden.
• Unsalted butter (3 tbsp, melted) and Parmesan (2 tbsp grated): The butter makes the breadcrumbs toast, and the Parmesan adds a salty, nutty finish.
• Fresh parsley (1 tbsp, optional): The green brightens everything visually and adds a gentle herbaceous note if you feel like it.

Instructions

Heat your oven and prepare the dish:

Set your oven to 375°F and get a 9x13-inch baking dish ready—a light greasing makes cleanup easier and prevents sticking. You want the oven already warming while you work so everything goes smoothly.

Build the creamy sauce:

In a large bowl, whisk together the milk, heavy cream, softened cream cheese, Dijon mustard, garlic powder, onion powder, salt, and pepper until it's completely smooth with no cream cheese lumps hiding anywhere. This is the foundation, so take a moment to get it right.

Combine the filling:

Stir in the shredded chicken, diced ham, and 1½ cups of the Swiss cheese until everything is evenly coated and you don't see any dry spots. The sauce should cling to the chicken and ham like it's meant to be together.

Spread into the baking dish:

Pour the entire mixture into your prepared dish and spread it evenly with a spatula so it cooks uniformly. Top it with the remaining ½ cup of Swiss cheese in an even layer.

Make the golden topping:

In a separate bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese, stirring until every breadcrumb is lightly coated and glistening. This is what creates that irresistible crust.

Crown the casserole:

Sprinkle the buttery breadcrumb mixture evenly over the top of the casserole, covering it completely. Don't press down—you want it to toast, not compact.

Bake until golden and bubbling:

Bake for 25 to 30 minutes until you see the sauce bubbling gently at the edges and the top is a deep golden brown. The exact timing depends on your oven, but you're looking for that color—it's your visual cue that the breadcrumbs are crispy.

Rest and serve:

Let it sit for 10 minutes out of the oven—this is crucial because it gives the filling time to set slightly so it doesn't slide all over the plate. Scatter fresh parsley on top if you want that final touch of green.

Save

There's something about watching people discover that a casserole can be both comforting and elegant that gets me every time. This dish sits at this perfect intersection where it feels like home cooking but tastes like you tried really hard, and that's where the real magic happens.

Why This Casserole Works

Cordon Bleu is traditionally a stuffed chicken breast, which means breading, frying, and honestly, more steps than most of us have time for on a weeknight. This casserole version takes that same flavor combination—tender chicken, salty ham, melted cheese, and that signature Dijon edge—and assembles it all in one dish. You get the elegance of the classic without the fuss, which is exactly why this has become my go-to for when I want to impress without stressing.

Make It Your Own

The beauty of a casserole is that it's forgiving and adaptable once you understand the core technique. I've made this with Gruyère instead of Swiss when I wanted deeper, earthier notes, and it completely transforms the flavor profile in the best way. Some people add a splash of white wine to the sauce, or swap the panko for a mix of panko and crushed almonds for a different texture. The structure stays solid no matter what you adjust.

Serving and Pairing Ideas

The creamy richness of this casserole pairs beautifully with something crisp and bright on the side—a simple green salad with lemon vinaigrette cuts through the cheese and cream in the best way, or roasted asparagus if you want something more substantial. A chilled Chardonnay or Pinot Gris works wonderfully if you're serving wine, and honestly, the casserole is substantial enough that you don't need much more than a salad and bread to round out the meal.

• Make the casserole up to a day ahead and refrigerate it unbaked, then add about 10 extra minutes to the baking time if cooking from cold.
• Leftovers reheat beautifully in a 350°F oven covered with foil for about 15 minutes, and they somehow taste even better the next day.
• If your breadcrumb topping ever starts browning too fast, loosely tent the casserole with foil and lower the oven temperature by 25 degrees.

Save

This casserole has become the dish I make when I want people to feel cared for without announcing it too loudly. There's something deeply satisfying about pulling a beautiful, golden-topped casserole from the oven and knowing everyone at the table is about to have a really good meal.

Common Questions

→ What cheese is used in this casserole?

Shredded Swiss cheese is used within the casserole and for topping, adding a mild and nutty flavor.

→ Can I substitute ham with another meat?

Yes, cooked bacon or turkey ham can be used as alternatives to diced ham, providing similar savory notes.

→ How do I achieve a crispy breadcrumb topping?

Mix panko breadcrumbs with melted butter and Parmesan cheese before sprinkling on top to ensure a golden, crispy crust.

→ Is this dish suitable for gluten-free diets?

Using gluten-free breadcrumbs allows this casserole to be adapted for gluten-free needs without sacrificing texture.

→ What is the best way to serve this dish?

Pair with a crisp green salad or steamed vegetables, and complement with a light white wine such as Chardonnay or Pinot Gris.