Chicken Cordon Bleu Casserole (Print View)

A flavorful dish featuring chicken, ham, Swiss cheese, and creamy Dijon sauce with a crispy topping.

# What You'll Need:

→ Proteins

01 - 3 cups cooked chicken breast, diced or shredded
02 - 1 cup cooked ham, diced

→ Dairy

03 - 2 cups shredded Swiss cheese
04 - 4 oz cream cheese, softened
05 - 1 cup whole milk
06 - 1/2 cup sour cream

→ Sauces & Condiments

07 - 1/4 cup Dijon mustard

→ Seasonings

08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt

→ Topping

12 - 1 cup panko breadcrumbs
13 - 2 tablespoons unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley (optional)

# Step-by-Step Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large bowl, whisk together softened cream cheese, milk, Dijon mustard, sour cream, garlic powder, onion powder, salt, and black pepper until completely smooth and well combined.
03 - Fold in the diced chicken, ham, and 1 cup of shredded Swiss cheese into the creamy mixture until evenly distributed.
04 - Spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula.
05 - Sprinkle the remaining 1 cup of shredded Swiss cheese evenly over the top of the chicken mixture.
06 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Mix until all crumbs are evenly coated with butter.
07 - Sprinkle the breadcrumb mixture evenly over the entire surface of the casserole.
08 - Bake uncovered for 30-35 minutes until the top is golden brown and the casserole is bubbling around the edges.
09 - Remove from oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • Everything you adore about Chicken Cordon Bleu without the fussy assembly and pounding of chicken breasts
  • The creamy Dijon sauce brings all the flavors together into something greater than the sum of its parts
  • Leftovers actually taste better the next day, if you somehow have any remaining
02 -
  • The resting period isn't optional, it helps the sauce set slightly so servings hold their shape instead of spreading across the plate
  • If the panko starts browning too quickly, loosely tent the dish with foil for the last 10 minutes
  • Room temperature ingredients mix more smoothly, so take the cream cheese and sour cream out while the oven preheats
03 -
  • Let your cream cheese soften completely on the counter rather than microwaving it, which can cause separation
  • Spread the filling all the way to the corners of the dish so every serving gets that crispy edge

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