Easy Chicken Cordon Bleu Casserole

I love how this Chicken Cordon Bleu Casserole takes a classic and makes it easy — creamy, cheesy, and perfectly comforting.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 8

Why You’ll Love This Recipe

• Uses rotisserie chicken for convenience, cutting down on prep time.
• Rich, creamy cheese sauce made from scratch, not from a can.
• Perfect for meal prep or family gatherings.
• The crispy Panko topping adds texture and flavor sophistication.

Ingredients

• 5 1/2 cups shredded rotisserie chicken: Provides protein and a ready-to-use base; simply shred and layer.
• 2 cups cubed ham: Offers a salty, savory contrast; deli ham works, or use leftover ham.
• 4 tablespoons unsalted butter: Forms the base of the cheese sauce; unsalted allows you to control seasoning.
• 1/4 cup all-purpose flour: Thickens the cheese sauce, creating a smooth texture.
• 2 cups milk: Adds creaminess to the sauce; whole milk is ideal for a richer flavor.
• 1 tablespoon Dijon mustard: Enhances the sauce with a tangy, sharp note; sub with yellow mustard if needed.
• 1 tablespoon lemon juice: Brightens up the sauce; fresh or bottled works fine.
• 1/2 teaspoon garlic powder: Adds subtle aromatic flavor without the need for fresh garlic.
• 1/4 teaspoon salt (add more to taste): Enhances the overall flavor; adjust according to the saltiness of the ham and cheese.
• 1 1/4 cups shredded Swiss cheese (5 ounces): Melts smoothly into the sauce for a classic Cordon Bleu flavor.
• 1/4 cup grated Parmesan cheese: Imparts a nutty, savory depth to the cheese sauce.
• 1 cup Panko bread crumbs: Adds a crunchy topping; substitute with regular breadcrumbs if needed.
• 2 tablespoons butter (melted): Binds the Panko crumbs for toasting; enhances flavor and crunch.

How to Make It

Step 1: Prepare the Oven

Preheat your oven to 350°F and coat a 9×13 casserole dish with cooking spray. This ensures a non-stick surface to make serving effortless.

Step 2: Layer Chicken and Ham

Spread the shredded rotisserie chicken evenly across the bottom of the dish. Top with cubed ham, distributing it evenly. This layering guarantees each bite has a balance of chicken and ham.

Step 3: Make the Cheese Sauce

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Sprinkle in the flour, cooking until the mixture is dry and clumpy, which removes the floury taste. Gradually whisk in the milk, ensuring no lumps form. Add the Dijon mustard, lemon juice, garlic powder, and salt. Simmer for 3-5 minutes, whisking continuously, until the sauce is thick enough to coat the back of a spoon. Remove from heat, stir in Swiss and Parmesan cheese until fully melted. This sauce is the creamy heart of the dish.

Step 4: Assemble the Casserole

Pour the cheese sauce evenly over the chicken and ham. The sauce should seep through the layers, binding them together.

Step 5: Add Panko Topping

Mix Panko breadcrumbs with 2 tablespoons of melted butter in a small bowl until well combined. Sprinkle this mixture over the top of the casserole, creating an even layer for a crispy finish.

Step 6: Bake

Bake, uncovered, for 30-35 minutes until the breadcrumbs are golden brown and the casserole is bubbly around the edges. Let it sit for 5-10 minutes before serving, allowing the flavors to meld.

Recipe FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the casserole up to the point of adding the Panko topping, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 20 minutes before adding the topping and baking.

What’s the best way to reheat leftovers?

Reheat leftovers in a 350°F oven until warmed through. If microwaving, use a microwave-safe dish and cover it with a damp paper towel to prevent drying out.

Can I substitute the Swiss cheese with another type?

Absolutely. Gruyère or mozzarella can be used in place of Swiss cheese, offering a similar creamy melt with slight variations in flavor.