Chicken Cordon Bleu Casserole (Printer-Friendly)
Layered chicken, ham, Swiss and a creamy Dijon sauce, finished with a golden Panko-Parmesan 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
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Melt butter in a saucepan over medium heat. Add diced onion and minced garlic, cooking for 2 to 3 minutes until softened.
03 - Whisk in flour and cook for 1 minute, stirring constantly. Gradually pour in whole milk while whisking until the mixture is smooth. Simmer for 3 to 4 minutes until slightly thickened.
04 - Stir in Dijon mustard, kosher salt, black pepper, and smoked paprika. Remove saucepan from heat.
05 - In the baking dish, layer half of the chicken breast, all of the diced ham, and half of the Swiss cheese. Repeat the layers with remaining chicken and Swiss cheese.
06 - Pour the prepared sauce evenly over the layered ingredients. In a separate bowl, combine Panko breadcrumbs with grated Parmesan cheese and sprinkle evenly over the surface.
07 - Bake uncovered for 30 to 35 minutes, until the topping is golden brown and the casserole is bubbling around the edges.
08 - Remove from oven and let rest for 5 minutes before portioning and serving.
# Expert Advice:
01 -
- The creamy sauce comes together in minutes but tastes like you fussed all afternoon.
- Leftovers (if there are any) are even better—trust me, this one disappears fast at potlucks.
02 -
- Rushing the roux means lumps, so take it slow—the sauce is worth it.
- Baking uncovered is vital, or the topping won’t crisp up and you’ll lose that trademark crunch.
03 -
- Shredding your own cheese makes for smoother, creamier melting—avoid pre-shredded when you can.
- Don’t skip resting after baking; it’s the difference between neat slices and a cheesy avalanche.