Chicken Cordon Bleu Casserole (Print Version)

Layers of chicken, ham and Swiss in a creamy Dijon sauce, topped with a golden Parmesan-Panko crust.

# Ingredient List:

→ 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 oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
02 - Melt butter in a saucepan over medium heat. Add diced onion and minced garlic. Cook 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 until smooth. Simmer for 3 to 4 minutes until the mixture begins to thicken.
04 - Stir Dijon mustard, kosher salt, black pepper, and smoked paprika into the sauce. Remove saucepan from heat once seasonings are fully incorporated.
05 - Arrange half the chicken in the prepared baking dish, followed by an even layer of all the diced ham and half the shredded Swiss cheese. Repeat with remaining chicken and Swiss cheese to form a second layer.
06 - Pour the creamy Dijon sauce evenly over layered meats and cheese. In a separate bowl, combine Panko breadcrumbs and grated Parmesan; scatter evenly over the surface.
07 - Place casserole uncovered on the center oven rack. Bake for 30 to 35 minutes until cheese is bubbling and the topping is golden brown.
08 - Allow the casserole to rest for 5 minutes after baking before portioning and serving.

# Expert Advice:

01 -
  • It feels like a cheat code for warmth and comfort on a rainy evening.
  • The layering of ham, chicken, and golden breadcrumbs is so satisfying, there are rarely leftovers.
02 -
  • If you rush the flour and milk step, you’ll end up with lumps—I learned the hard way to pour slowly, whisking constantly.
  • Let the casserole rest before serving; otherwise, the layers slip and you lose that beautiful, tidy slice.
03 -
  • Grate the cheese fresh instead of buying pre-shredded for perfect meltiness.
  • Toast the breadcrumbs for a minute before topping if you want extra crunch.

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