Chicken Cordon Bleu Casserole (Print Version)

Tender chicken and ham baked with Swiss cheese and a buttery breadcrumb topping.

# What You’ll Need:

→ Protein

01 - 3 cups cooked chicken breast, diced (approximately 16 ounces)
02 - 1½ cups cooked ham, diced (approximately 7 ounces)

→ Dairy

03 - 2 cups shredded Swiss cheese (7 ounces)
04 - ½ cup grated Parmesan cheese (1.75 ounces)
05 - 1½ cups whole milk (12 fluid ounces)
06 - 4 tablespoons unsalted butter, divided (4 tablespoons total, 2 ounces)

→ Pantry

07 - ¼ cup all-purpose flour (2 tablespoons, 1 ounce)
08 - 1 tablespoon Dijon mustard
09 - ½ teaspoon garlic powder
10 - ½ teaspoon onion powder
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Topping

13 - 1½ cups fresh breadcrumbs (2.5 ounces)
14 - 2 tablespoons unsalted butter, melted (1 ounce)
15 - 2 tablespoons chopped fresh parsley (optional)

# Steps:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch casserole dish.
02 - In a large saucepan over medium heat, melt 2 tablespoons of butter. Whisk in flour and cook for 1 minute until bubbling but not browned.
03 - Gradually whisk in whole milk, stirring constantly. Cook for 2 to 3 minutes until the sauce thickens.
04 - Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Simmer for 1 minute.
05 - Remove from heat and stir in 1 cup of shredded Swiss cheese and all the Parmesan cheese until melted and smooth.
06 - Spread the diced chicken evenly in the prepared casserole dish. Layer the diced ham evenly on top.
07 - Pour the cheese sauce evenly over the chicken and ham layers. Sprinkle the remaining 1 cup of shredded Swiss cheese on top.
08 - In a medium bowl, combine fresh breadcrumbs with melted butter until evenly coated.
09 - Sprinkle the breadcrumb mixture evenly over the top of the casserole.
10 - Bake uncovered for 30 to 35 minutes until the topping is golden brown and the casserole is bubbling.
11 - Allow the casserole to rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It delivers that buttery, cheesy, indulgent feeling that makes weeknight dinners feel special.
  • No boneless, skinless chicken breast timidity here—the meat stays so tender and juicy that even skeptics ask for seconds.
  • You can have this on the table in under an hour with zero stress.
02 -
  • If you add the milk too fast or forget to whisk, you'll end up with lumps that no amount of blending will fix—take those two minutes and do it right.
  • The breadcrumb topping will only crisp up if it's truly mixed with melted butter; dry breadcrumbs just sit there looking sad and pale.
  • Don't skip the five-minute rest at the end; it's the difference between a casserole that holds together and one that slides all over the plate.
03 -
  • Keep your butter separate from the breadcrumb mixture until the last moment, or the crumbs will absorb it all and turn dense.
  • Taste your sauce before it goes into the casserole; it's your last chance to adjust seasoning and it only takes two seconds.

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