Chicken Cordon Bleu Casserole (Printer-Friendly)
Layers of tender chicken and ham with Swiss and Dijon cream, topped with Parmesan-Panko and baked 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 oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a saucepan over medium heat, melt unsalted butter. Add diced onion and minced garlic; sauté for 2–3 minutes until soft and translucent.
03 - Whisk in all-purpose flour and cook for 1 minute, stirring constantly to eliminate any raw flour taste.
04 - Gradually pour in whole milk while whisking continuously until no lumps remain. Simmer for 3–4 minutes, stirring until the sauce thickens slightly.
05 - Blend in Dijon mustard, kosher salt, black pepper, and smoked paprika. Remove from heat once the mixture is smooth.
06 - Arrange half the diced chicken in the prepared dish. Top with all ham, then half the shredded Swiss cheese. Repeat with remaining chicken and Swiss cheese.
07 - Evenly pour the creamy sauce over layered ingredients, ensuring complete coverage.
08 - In a bowl, mix Panko breadcrumbs with grated Parmesan. Distribute breadcrumb mixture evenly over the top.
09 - Bake uncovered at 375°F for 30–35 minutes, until topping is golden and contents are bubbling. Let stand 5 minutes before serving.
# Helpful Hints:
01 -
- The creamy Dijon sauce brings everything together in a way that feels like a secret shortcut to restaurant flavor at home.
- You get all the beloved flavors of Chicken Cordon Bleu without the tricky rolling or frying—just layer, bake, and enjoy.
02 -
- If you add milk too quickly to the roux, your sauce will be lumpy (I learned this after an impatient night).
- Swapping in bread crumbs for Panko just doesn't give you that signature crispy top—you want the Panko.
03 -
- Layering the cheese instead of mixing guarantees gooey pockets in every scoop.
- Warming the milk before adding to the roux gives an even silkier sauce, with fewer lumps.