Chicken Cordon Bleu Casserole (Printable version)
Layered chicken, ham and Swiss in a creamy Dijon sauce, 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
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - In a saucepan over medium heat, melt unsalted butter. Add diced onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant.
03 - Whisk in all-purpose flour and cook for 1 minute, stirring constantly. Gradually pour in whole milk while whisking, and continue whisking until the mixture is smooth. Let the sauce simmer for 3 to 4 minutes until slightly thickened.
04 - Remove saucepan from heat. Stir in Dijon mustard, kosher salt, black pepper, and smoked paprika until evenly incorporated.
05 - Arrange half the diced chicken in the prepared baking dish, add all diced ham, and cover with half the shredded Swiss cheese. Repeat layering with remaining chicken and Swiss cheese.
06 - Pour the warm Dijon cream sauce evenly over assembled layers in the dish.
07 - In a mixing bowl, combine Panko breadcrumbs with grated Parmesan cheese. Distribute the breadcrumb mixture evenly over the top of the dish.
08 - Place uncovered dish in preheated oven. Bake for 30 to 35 minutes until topping is golden brown and sauce is bubbling at the edges.
09 - Allow casserole to rest for 5 minutes before portioning and serving.
# Expert tips:
01 -
- Turning classic French flavors into a bubbling weeknight bake feels like insider magic you can pull off anytime.
- This casserole makes everyone believe you cooked far longer than you actually did.
02 -
- I once rushed the flour step and ended up with a grainy sauce that no amount of cheese could hide: patience pays off.
- Mixing the Parmesan with Panko instead of sprinkling separately created a crust I now crave every time.
03 -
- Browning the breadcrumbs just a bit before sprinkling on top ensures a reliably crisp topping, even if your oven is moody.
- A thin layer of sauce on the bottom keeps the first bite from drying out—learned after one tragic, slightly burnt attempt.