Chicken Cordon Bleu Casserole (Printable Version)

Tender chicken and ham with Swiss and creamy Dijon, topped with Parmesan-Panko and baked until golden.

# Ingredient List:

→ 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. Lightly grease a 9x13-inch baking dish with butter or oil.
02 - Melt unsalted butter in a saucepan over medium heat. Add diced onion and minced garlic and sauté for 2–3 minutes until softened.
03 - Whisk in all-purpose flour and cook for 1 minute, stirring constantly to prevent burning.
04 - Gradually add whole milk while whisking until smooth. Simmer for 3–4 minutes until the mixture thickens slightly. Stir in Dijon mustard, kosher salt, black pepper, and smoked paprika, then remove from heat.
05 - In the greased baking dish, arrange half the cooked chicken, then all diced ham, followed by half the Swiss cheese. Add the remaining chicken and top with the rest of the Swiss cheese.
06 - Pour the warm cream sauce evenly over the assembled layers in the baking dish.
07 - In a mixing bowl, combine Panko breadcrumbs and grated Parmesan. Sprinkle the mixture evenly over the surface.
08 - Transfer to the preheated oven. Bake, uncovered, for 30–35 minutes until the topping is golden and the filling is bubbling at the edges.
09 - Remove from oven and let rest for 5 minutes before cutting and serving.

# Expert Tips:

01 -
  • The creamy Dijon sauce is silky and restaurant-worthy, but comes together without fuss.
  • Leftover chicken or ham finally has a delicious purpose—no one will guess they're leftovers under all that bubbling cheese.
02 -
  • If you rush the roux, your sauce can turn lumpy and grainy—give it that full minute to cook before adding milk.
  • I once added cold milk straight from the fridge; it made the sauce seize up, so let your milk lose its chill for seamless blending.
03 -
  • Let the casserole rest after baking so the cheese has time to firm slightly—it slices much more cleanly.
  • Using freshly grated cheeses makes a noticeable difference in meltiness and flavor.

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