Chicken Cordon Bleu Casserole
A comforting, easy casserole that combines shredded chicken, diced ham, and Swiss cheese in a creamy Dijon-mustard sauce, topped with buttered panko breadcrumbs.
Equipment
- 9×13 inch baking dish
- Saucepan
- Whisk
- Mixing Bowl
Ingredients
Casserole Base
- 4 cups cooked chicken shredded or diced
- 2 cups diced ham
Creamy Sauce
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 2 cups milk whole or 2%
- 1 cup chicken broth optional or adjust for consistency
- 1 Tbsp Dijon mustard
- ½ tsp lemon juice optional, for brightness
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup shredded Swiss cheese
Topping
- 1 cup Panko breadcrumbs
- 3 Tbsp butter melted, to mix with panko
Instructions
- Preheat the oven to 375 °F (190 °C) and grease a 9×13-inch baking dish.
- In a saucepan, melt butter over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux.
- Slowly whisk in the milk (and broth if using) until smooth. Continue whisking until the sauce thickens.
- Add the Dijon mustard, lemon juice, garlic powder, and onion powder. Stir well.
- Stir in half of the Swiss cheese until melted into the sauce.
- In the prepared baking dish, layer the cooked chicken and diced ham evenly.
- Pour the creamy sauce over the chicken and ham, making sure it's evenly distributed.
- Sprinkle the remaining Swiss cheese on top.
- In a small bowl, mix the melted butter with the panko breadcrumbs, then spread this mixture over the casserole.
- Bake for about 25-30 minutes, until the top is golden brown and the casserole is bubbly.
- Let it rest for 5 minutes before serving.
Notes
This casserole is very flexible — you can swap in cooked turkey instead of chicken, use different cheese (like Gruyère), or even add green peas for color.