Tulo

Chicken Cordon Bleu Casserole Recipe

A baking dish of chicken cordon bleu casserole with melted Swiss cheese, diced ham, and a golden panko topping, with a corner scooped out to show the layers.
Photo by Towfiqu barbhuiya on Pexels

Building cordon bleu's classic chicken, ham, and Swiss combination as a layered casserole skips the breading-and-frying step entirely, while a quick dijon cream sauce keeps everything moist and a buttered panko topping delivers the crunch you'd normally get from a fried cutlet.

Prep
20 min
Cook
30 min
Total
50 min
Servings
6

Ingredients

Servings6
  • 3 cups cooked chicken, cubed
  • 1 1/2 cups deli ham, diced
  • 2 cups Swiss cheese, shredded
  • 3 tbsp butter, for the sauce
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 tbsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp butter, melted, for the topping
  • 1/4 cup parmesan, grated

Nutrition per serving

Calories
482
Protein
44g
Carbs
13g
Fat
28g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. 2Spread the cubed cooked chicken evenly in the bottom of the dish, then scatter the diced ham over the top.
  3. 3Layer the shredded Swiss cheese evenly over the chicken and ham.
  4. 4Melt the 3 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for about 1 minute to cook off the raw flour taste.
  5. 5Gradually whisk in the milk, then the dijon mustard, garlic powder, salt, and pepper. Cook, whisking often, for 4-5 minutes, until the sauce thickens enough to coat the back of a spoon.
  6. 6Pour the sauce evenly over the chicken, ham, and cheese, tilting the dish slightly so it settles into the corners.
  7. 7In a small bowl, toss the panko breadcrumbs with the melted topping butter and parmesan, then sprinkle evenly over the casserole.
  8. 8Bake uncovered for 25-30 minutes, until the sauce is bubbling around the edges and the panko topping is deep golden brown.
  9. 9Let the casserole rest for 5-10 minutes before serving so the sauce can set slightly.

Tips & variations

  • Rotisserie chicken works well here and cuts the prep time significantly, just pull off the skin and cube the meat.
  • Gruyere can replace the Swiss for a nuttier, more assertive flavor that still melts smoothly.
  • Stir a teaspoon of Worcestershire sauce into the cream sauce for extra depth without changing the overall flavor profile.
  • If the panko topping is browning too fast before the sauce is fully bubbling, tent the dish loosely with foil for the last 10 minutes.

Storage & reheating

Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave, or reheat the whole dish covered with foil in a 350°F (175°C) oven for 15-20 minutes; uncover for the last 5 minutes to re-crisp the topping. This casserole can be frozen before baking (assembled without the panko topping) for up to 2 months; thaw overnight in the fridge, add the topping, and bake as directed, adding 10-15 minutes to the bake time.

Tips from the Tulo kitchen

  • Diced black forest or honey ham holds up better than very thin deli slices, which can turn stringy once baked.
  • Shred the Swiss cheese yourself rather than using pre-shredded bags; it melts into the sauce more evenly since it isn't coated in anti-caking starch.

FAQ

Can I use raw chicken instead of cooked?

Not directly in this layered format. Poach or bake chicken breasts first (an internal temperature of 165°F/74°C), then cube them, since the casserole's 25-30 minute bake time is meant to heat and set the sauce, not cook raw chicken through.

Can I make this casserole ahead of time?

Yes. Assemble everything except the panko topping, cover, and refrigerate for up to a day. Add the buttered panko just before baking so it stays crisp rather than soggy.

What can I use instead of Swiss cheese?

Gruyere or a mild provolone both melt similarly and keep the classic cordon bleu flavor; sharp cheddar will work but gives a noticeably different, tangier result.

Can I make this gluten-free?

Swap the all-purpose flour for an equal amount of cornstarch (whisked into a little cold milk first to avoid lumps) and use gluten-free panko or crushed gluten-free crackers for the topping.

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