Chicken Cordon Bleu Casserole (Printable Version)

Savory casserole with chicken, ham, Swiss cheese, and Dijon sauce topped with a buttery 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 oz cream cheese, softened

→ Condiments & Spices

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

→ Topping

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

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
02 - In a large bowl, whisk together whole milk, heavy cream, softened cream cheese, Dijon mustard, garlic powder, onion powder, kosher salt, and black pepper until smooth and well blended.
03 - Fold shredded chicken, diced ham, and 1½ cups of shredded Swiss cheese into the sauce mixture until evenly incorporated.
04 - Evenly spread the combined mixture into the prepared baking dish, then top with the remaining ½ cup of Swiss cheese.
05 - In a separate bowl, mix panko breadcrumbs, melted unsalted butter, and grated Parmesan cheese until the crumbs are uniformly coated.
06 - Sprinkle the breadcrumb mixture evenly over the casserole surface. Bake for 25 to 30 minutes until bubbly and the crust turns golden brown.
07 - Allow the casserole to rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.

# Expert Advice:

01 -
  • It feels like you've been cooking all day, but you're really done in under an hour from start to table.
  • The golden, crispy breadcrumb topping against the creamy filling underneath is the kind of textural contrast that makes people ask for seconds.
  • Ham and cheese together remind everyone why this combination became a classic in the first place.
02 -
  • Make sure your cream cheese is actually softened before you start—cold cream cheese will create lumps in your sauce that no amount of whisking will fix, and you'll spend the whole time frustrated.
  • Don't let the casserole overbake—once the top is golden, it's done, because the filling keeps cooking from residual heat and it can dry out if you're not watching.
  • The 10-minute rest is not a suggestion; it's what keeps this from being a soupy mess on the plate.
03 -
  • Always melt your butter before mixing it with the breadcrumbs—it distributes more evenly and every single crumb gets golden, not just the ones that happened to touch the butter.
  • Don't use pre-shredded cheese from a bag if you can help it; it has anti-caking agents that sometimes prevent melting as smoothly, and this sauce is all about that silky texture.

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