Chicken Cordon Bleu Casserole (Printable)

Tender chicken and ham baked with Swiss cheese and Dijon topped with a crispy buttery crust.

# What You 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 ounces cream cheese, softened

→ Condiments & Spices

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

→ Topping

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

# How-To:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, whisk together whole milk, heavy cream, softened cream cheese, Dijon mustard, garlic powder, onion powder, kosher salt, and black pepper until smooth.
03 - Stir the shredded chicken, diced ham, and 1 1/2 cups shredded Swiss cheese into the sauce mixture until fully combined.
04 - Spread the prepared mixture evenly into the greased baking dish then sprinkle the remaining 1/2 cup of Swiss cheese over the top.
05 - In a separate bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese until the breadcrumbs are evenly coated.
06 - Evenly sprinkle the breadcrumb mixture over the layered casserole.
07 - Bake for 25 to 30 minutes until the casserole is bubbling and the topping is golden brown.
08 - Allow to rest for 10 minutes before serving. Optionally, garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • It looks restaurant-worthy but takes barely an hour from start to finish.
  • The creamy Dijon sauce with ham and Swiss cheese is pure nostalgia disguised as weeknight dinner.
  • One dish to prep, minimal cleanup, and it feeds six people happily.
02 -
  • Don't skimp on the cream cheese softening step—if it's cold, you'll end up with tiny lumps that won't dissolve, no matter how much you whisk.
  • The sauce should look creamy and slightly loose before it goes in the oven because it will thicken as it bakes and the chicken releases liquid.
  • If your casserole looks like it's browning too fast on top, tent it loosely with foil for the last 10 minutes of baking.
03 -
  • Make the entire casserole up to 8 hours ahead, cover it with plastic wrap, and bake it straight from the fridge—just add 5 minutes to the baking time.
  • If you're feeding a crowd, this doubles beautifully in a 9x13-inch and another similar dish, or scales easily into a full hotel pan.

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