Chicken Cordon Bleu Casserole (Print Version)

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

# What You’ll Need:

→ 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

# Steps:

01 - Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
02 - Melt the butter in a saucepan over medium heat. Add yellow onion and garlic; cook for 2 to 3 minutes until softened.
03 - Whisk in all-purpose flour and cook for 1 minute to eliminate raw taste.
04 - Gradually pour in whole milk, whisking constantly until smooth. Simmer for 3 to 4 minutes until the sauce thickens slightly.
05 - Stir in Dijon mustard, kosher salt, black pepper, and smoked paprika. Remove saucepan from heat.
06 - Spread half the chicken evenly in the baking dish, layer with all diced ham, then cover with half the Swiss cheese. Repeat layering with remaining chicken and Swiss cheese.
07 - Pour the prepared sauce evenly over all layers in the baking dish.
08 - In a mixing bowl, combine Panko breadcrumbs and Parmesan cheese. Sprinkle the mixture evenly across the top of the casserole.
09 - Bake uncovered for 30 to 35 minutes, or until the topping is golden and the casserole is bubbling at the edges.
10 - Allow to rest for 5 minutes before portioning 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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