Chicken Cordon Bleu Casserole (Printable)

Layers of chicken, ham, Swiss and creamy Dijon sauce finished with a golden Parmesan-Panko topping.

# 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 (190°C). Lightly grease a 9x13-inch baking dish and set aside.
02 - In a saucepan over medium heat, melt the butter. Add diced onion and minced garlic; cook for 2–3 minutes until tender and fragrant.
03 - Sprinkle in flour and stir continuously for 1 minute. Gradually pour in the whole milk, whisking constantly to avoid lumps. Simmer for 3–4 minutes until the mixture slightly thickens.
04 - Incorporate Dijon mustard, kosher salt, black pepper, and smoked paprika. Remove the sauce from heat once fully combined.
05 - Arrange half of the cooked chicken evenly in the prepared baking dish. Top with the diced ham and half of the shredded Swiss cheese. Repeat with the remaining chicken and Swiss cheese.
06 - Pour the warm sauce evenly over all the layers, ensuring full coverage.
07 - Combine Panko breadcrumbs and grated Parmesan in a bowl. Distribute the mixture evenly over the casserole. Bake uncovered for 30–35 minutes, or until the surface is golden brown and bubbling.
08 - Allow the casserole to rest for 5 minutes before portioning and serving.

# Expert Advice:

01 -
  • It tastes even better the next day, if you can resist finishing it all at once.
  • The crispy golden topping gives just the right contrast to the melty interior and keeps everyone coming back for seconds.
02 -
  • Don’t rush the sauce—shortcutting the thickening step led to a runny mess for me once.
  • Mix the Panko and Parmesan just before topping or it will get soggy instead of crisp.
03 -
  • Let the baked casserole rest before slicing so it holds together beautifully.
  • Freshly grating both cheeses gives you way more melt and flavor than pre-packaged options.

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