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This delicious casserole has all the flavors of the famous dish, Chicken Cordon Bleu, but it’s much easier to prepare. The dish starts with cooked ham and chicken. You can use leftover ham and chicken, a rotisserie chicken, purchased pre-diced ham, or deli ham. The dish comes together with a lovely white sauce made with Swiss and Parmesan cheeses, then the casserole is topped with crunchy, buttery breadcrumbs.
I’ve elevated my version with Gruyère cheese, but feel free to use Swiss cheese or Emmental. This is an excellent weeknight meal, and it’s special enough to serve guests.
What You’ll Like About This Dish
All the classic flavors. Gruyère or Swiss, Parmesan, ham, and chicken deliver the familiar taste of Chicken Cordon Bleu.
No rolling required. Skip the breading and stuffing—just layer and bake.
Great for leftovers. Use rotisserie chicken and leftover ham to save time.
Freezer-friendly. Assemble in advance and freeze unbaked for a make-ahead meal.
Ingredient Notes
- Butter and flour: Used to create a simple roux for the sauce.
- Dijon mustard: Adds subtle tang and depth—don’t skip it.
- Whole milk: Makes a rich and creamy white sauce.
- Swiss or Gruyère cheese: Melts into the sauce for that signature nutty flavor.
- Parmesan cheese: Mixed into the sauce and topping for sharpness.
- Lemon juice: Brightens the sauce and balances the richness.
- Chicken and ham: Use any cooked chicken and diced ham (leftovers, rotisserie, or deli).
- Breadcrumbs and butter: Create the crisp golden topping—panko works well.
Steps to Make Chicken Cordon Bleu Casserole
- Preheat oven and grease a casserole dish.
- Make the sauce with butter, flour, Dijon, and milk; melt in the cheeses and season.
- Layer chicken and ham in the casserole dish.
- Pour the cheese sauce over the top.
- Mix breadcrumbs with butter and Parmesan, then sprinkle over the casserole.
- Bake until golden and bubbly; let rest before serving.
Tips for the Best Cordon Bleu Casserole
- Shred or chop the chicken and ham evenly so every bite gets a bit of both.
- Gruyère melts beautifully and adds more depth than basic Swiss, but either works well.
- Panko breadcrumbs give a crispier topping, but fresh breadcrumbs are great too.
- If you’re sensitive to salt, go light—the ham and cheeses already bring plenty of seasoning.
Recipe Variations
- Add vegetables. Stir in steamed broccoli, spinach, or peas for more color and nutrients.
- Swap cheeses. Try Emmental, mozzarella, or even sharp white cheddar for a twist.
- Low-carb version. Omit the breadcrumbs and bake the casserole without the topping, or use crushed pork rinds.
- Creamier sauce. Add a few tablespoons of cream cheese to the sauce for extra richness.
What to Serve With Cordon Bleu Casserole
- Potatoes: Roasted potatoes would be excellent, or a batch of perfect mashed potatoes.
- Rice: Hot cooked rice or pilaf.
- Salad: A Caesar salad, tossed green salad with Italian dressing, or a pasta salad.
- Pasta: Buttered noodles or this roasted garlic spaghetti would be delicious without overwhelming the flavors.
- Vegetables: Choose steamed broccoli, asparagus, or green beans.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze unbaked or baked casserole (wrapped tightly) for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Reheat individual portions in the microwave or warm in a 350°F oven, covered loosely with foil, until heated through.
Chicken Cordon Bleu Casserole
Ingredients
- Butter, oil, or cooking spray, for greasing the baking dish
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1 cup whole milk
- ¾ cup shredded Swiss cheese or Gruyère
- 3 tbsp grated Parmesan cheese, divided
- 1 tsp lemon juice
- Salt and freshly ground black pepper, to taste
- 3 cups chopped cooked chicken
- 1 cup diced ham
- 1 cup fresh breadcrumbs
- 2 tbsp melted butter
Instructions
- Heat the oven to 350°F and grease a 1 1/2 to 2-quart baking dish.Butter, oil, or cooking spray
- Melt 2 tablespoons of butter in a saucepan over medium heat. Add the flour and mustard and cook, stirring, for 2 minutes. Gradually add the milk, whisking and cooking until the mixture begins to thicken. Stir in the Swiss or Gruyère cheese and 2 tablespoons of Parmesan cheese; stir until melted. Add the lemon juice; taste and season the sauce with salt and pepper.2 tbsp butter | 2 tbsp all-purpose flour | 1 tsp Dijon mustard | 1 cup whole milk | 3/4 cup shredded Swiss cheese or Gruyère | 2 tbsp grated Parmesan cheese | 1 tsp lemon juice | Salt and freshly ground black pepper
- Arrange the chicken and ham in the bottom of the casserole.1 cup diced ham | 3 cups chopped cooked chicken
- Pour the sauce over the meat. Combine the breadcrumbs with 2 tablespoons of melted butter and the remaining 1 tablespoon of grated Parmesan. Sprinkle over the casserole.1 cup fresh breadcrumbs | 2 tbsp melted butter | 1 tbsp grated Parmesan cheese
- Bake uncovered for 25 to 35 minutes, until the topping is browned and the casserole is bubbling. Remove the casserole to a rack and let stand for 5 minutes before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
