Description
This Creamy Chicken Cordon Bleu Casserole is a comforting, cheesy baked dish combining tender cooked chicken, savory ham, and Swiss cheese in a rich creamy sauce, topped with a golden, crispy Panko and Parmesan crust. It’s an easy, satisfying meal perfect for families or gatherings, delivering the classic flavors of Chicken Cordon Bleu in a convenient casserole form.
Ingredients
Scale
Chicken & Ham Layer
- 2 cups cooked chicken, diced (rotisserie chicken works great)
- 1 cup cooked ham, diced
- 8 oz Swiss cheese, shredded (about 2 cups, divided)
Creamy Sauce
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup chicken broth
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt (or to taste, ham and broth can be salty)
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
Panko Topping
- 1 cup Panko breadcrumbs
- 4 tbsp unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- 1/4 tsp dried parsley (optional, for color)
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish to prevent sticking and facilitate easy serving.
- Mix Chicken and Ham Layer: In a large mixing bowl, combine the diced cooked chicken, diced ham, and half (about 1 cup) of the shredded Swiss cheese. Spread this mixture evenly into the prepared baking dish as the base layer.
- Make the Roux: In a large skillet or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to cook out the raw flour taste and form a smooth roux.
- Prepare the Sauce Base: Gradually whisk in the milk and chicken broth until the mixture is smooth. Bring to a gentle simmer while whisking frequently and cook until the sauce thickens, about 3-5 minutes.
- Finish the Creamy Sauce: Remove the skillet from heat. Whisk in Dijon mustard, garlic powder, black pepper, and salt. Add the softened cream cheese and stir until fully melted and incorporated. Finally, stir in 1/2 cup grated Parmesan cheese for extra richness.
- Assemble Casserole: Pour the creamy sauce evenly over the chicken and ham mixture in the baking dish. Sprinkle the remaining 1 cup of shredded Swiss cheese evenly over the sauce layer.
- Prepare Panko Topping: In a small bowl, combine Panko breadcrumbs, melted unsalted butter, grated Parmesan cheese, and dried parsley (if using). Mix until breadcrumbs are thoroughly coated to ensure a crunchy, golden topping.
- Add Topping and Bake: Evenly sprinkle the Panko topping over the casserole. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crisp.
- Rest Before Serving: Remove casserole from the oven and let it rest for 5-10 minutes. This allows the sauce to set, making it easier to serve and enjoy.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Adjust salt carefully as ham and chicken broth already contain salt.
- Parmesan in the topping adds a nice savory depth and helps with browning.
- Make sure to let the casserole rest before serving for best texture.
- Can be prepared ahead of time and refrigerated before baking; add a few extra minutes to baking time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: chicken cordon bleu casserole, creamy chicken casserole, baked chicken and ham dish, Swiss cheese casserole, comfort food
