Chicken Cordon Bleu Casserole (Printable version)
Baked layers of chicken, ham and Swiss in a creamy Dijon sauce, topped with a golden Parmesan-Panko crust.
# 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
# Directions:
01 - Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
02 - Melt unsalted butter in a saucepan over medium heat. Add finely diced onion and minced garlic; sauté for 2 to 3 minutes until fragrant and softened.
03 - Whisk in all-purpose flour and cook, stirring constantly, for 1 minute. Gradually add whole milk, whisking to eliminate lumps, and simmer for 3 to 4 minutes until the sauce is slightly thickened.
04 - Stir Dijon mustard, kosher salt, black pepper, and smoked paprika into the sauce. Remove from heat.
05 - Arrange half of the cooked chicken in an even layer within the prepared baking dish. Evenly distribute all diced ham, then top with half the shredded Swiss cheese. Repeat with remaining chicken and Swiss cheese.
06 - Pour the prepared Dijon cream sauce evenly over the layered ingredients in the baking dish.
07 - In a small mixing bowl, combine Panko breadcrumbs with grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly across the top.
08 - Bake uncovered in the preheated oven for 30 to 35 minutes, until the topping is golden brown and the casserole is bubbling around the edges.
09 - Allow the casserole to rest for 5 minutes before slicing and serving.
# Expert Advice:
01 -
- There’s no stressful rolling—just layer everything and let the oven do the magic.
- The combination of creamy Dijon sauce and crispy cheese topping wins everyone over, even on picky nights.
02 -
- Don’t rush the bechamel—if the sauce is lumpy, the whole dish suffers.
- Panko breadcrumbs really do make the topping crispier than regular crumbs; it’s worth seeking them out.
03 -
- Grate your own Swiss cheese—pre-shredded just doesn’t melt as luxuriously.
- A touch of smoked paprika in the sauce lifts the dish from basic to memorable.