Chicken Cordon Bleu Casserole (Printable Version)
Tender chicken and ham layered with Swiss, creamy Dijon sauce, and a crisp panko-Parmesan topping.
# What You'll Need:
→ Meats
01 - 4 cups cooked chicken breast, diced or shredded
02 - 1 cup cooked ham, diced
→ Dairy
03 - 2 cups Swiss cheese, shredded
04 - 1/2 cup Parmesan cheese, grated
05 - 2 cups whole milk
06 - 4 tablespoons unsalted butter
→ Vegetables
07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced
→ Dry Goods
09 - 1/4 cup all-purpose flour
10 - 1 cup Panko breadcrumbs
→ Condiments & Seasonings
11 - 2 tablespoons Dijon mustard
12 - 1/2 teaspoon kosher salt
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon smoked paprika
# Directions:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or softened butter.
02 - In a medium saucepan, melt unsalted butter over medium heat. Add finely diced onion and minced garlic; cook for 2 to 3 minutes, stirring occasionally, until softened and fragrant.
03 - Sprinkle all-purpose flour over the sautéed mixture and whisk continuously for 1 minute to form a blonde roux. Gradually pour in the whole milk, whisking constantly until smooth. Allow to simmer for 3 to 4 minutes, stirring regularly, until thickened.
04 - Remove saucepan from heat. Stir in Dijon mustard, kosher salt, black pepper, and smoked paprika until incorporated.
05 - Arrange half of the diced chicken in the prepared dish. Spread the diced ham evenly over the chicken. Sprinkle half of the shredded Swiss cheese over the ham. Repeat with remaining chicken and Swiss cheese.
06 - Evenly pour the prepared sauce over the casserole layers. In a small mixing bowl, combine Panko breadcrumbs and grated Parmesan. Distribute the breadcrumb mixture evenly across the surface.
07 - Place casserole uncovered in the oven and bake for 30 to 35 minutes, or until topping is golden and casserole is bubbling around the edges.
08 - Remove casserole from oven and allow to rest for 5 minutes before serving to aid slicing and temperature control.
# Expert Advice:
01 -
- The sauce bakes up so velvety you&ll want to sneak an extra spoonful before serving.
- I fell for how easy it is to layer everything (no rolling chicken or toothpicks!) and let the oven do the rest.
02 -
- Rushing the sauce thickening left me with a watery casserole once—don&rs skip simmering for a few minutes.
- Using freshly shredded cheese made everything melt far smoother than the pre-bagged option.
03 -
- Always taste your sauce before pouring—adjust salt, pepper, and mustard to make it sing.
- Letting the casserole stand after baking is the secret to keeping those beautiful, creamy layers intact.