My chicken cordon bleu casserole is a weeknight hero that’s creamy, cheesy, and ready in under 30 minutes! No pounding, rolling, or breading required here. Just layers of shredded chicken, cubed ham, and a rich cheese sauce topped with a perfectly golden breadcrumb crust. This easy chicken bake delivers all the indulgence of classic chicken cordon bleu in a fuss-free dinner my whole family loves!
Creamy Chicken Cordon Bleu Bake
Classic chicken cordon bleu can be a bit of a chore to make, but this casserole version is super easy. I used up leftover shredded cooked chicken, cubed ham, and plenty of delicious Swiss cheese to make this. The cheese sauce is super simple to cook in just a few minutes, and it makes this casserole so rich and moist. It’s so simple to layer everything together with a breadcrumb topping, and bake until hot and bubbly! Serve this chicken cordon bleu bake over rice or pasta for a heartier meal, or keep it low-carb and serve it by itself.
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Melt the Cheese Slowly for a Silky, Flavorful Sauce
To make the most flavorful, silky cheese sauce for your cordon bleu chicken casserole, I recommend melting the cheese slowly into the warm milk over low heat rather than adding it all at once. This prevents clumps, gives a smooth, creamy texture, and helps the sauce cling perfectly to the chicken and ham layers.
Chicken Cordon Bleu Casserole Recipe
Equipment
- 9×13-inch Casserole Dish
- Oven-Safe Skillet
Ingredients
For the Casserole
- 5 tablespoons unsalted butter (⅝ stick)
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ⅓ cup all-purpose flour
- 3 cups whole milk (room-temperature)
- 3 cups shredded Swiss cheese (divided*)
- 4-5 cups shredded cooked chicken (**)
- 3 cups cubed ham
For the Topping
- 3 tablespoons unsalted butter (⅜ stick)
- 1 cup Panko breadcrumbs
- ½ teaspoon kosher salt
- chopped fresh parsley (optional, for topping)
Instructions
For the Casserole
- Preheat the oven to 375°F. Grease a 9×13-inch casserole dish and set aside.
- Melt the butter in a large oven-safe skillet. Stir in the salt, garlic powder, and flour until the mixture becomes pasty.5 tablespoons unsalted butter, ¾ teaspoon kosher salt, ½ teaspoon garlic powder, ⅓ cup all-purpose flour
- Gradually pour in the milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened.3 cups whole milk
- Stir in 1 cup of cheese until melted and combined.3 cups shredded Swiss cheese
- Layer 1½ cups of chicken and 1 cup of ham in the bottom of the prepared casserole dish. Top with ⅓ of the cheese sauce and 1 cup of shredded Swiss cheese. Repeat twice with the chicken, ham, cheese sauce, and remaining 1 cup of Swiss cheese.4-5 cups shredded cooked chicken, 3 cups cubed ham
For the Topping
- In a small saucepan or skillet, melt the butter over medium heat.3 tablespoons unsalted butter
- Add in the Panko breadcrumbs and salt. Stir until combined.1 cup Panko breadcrumbs, ½ teaspoon kosher salt
- Top the casserole with the breadcrumbs.
- Bake for 15 minutes, or until the mixture is bubbly and the breadcrumbs are toasted and golden brown. Top with parsley, if desired, before serving.chopped fresh parsley
Notes
- If the cheese sauce is too thin, simmer it gently a few minutes before layering to prevent a watery casserole.
- Spread the sauce evenly between layers to avoid dry pockets.
- While you could add some al-dente pasta or cooked rice directly to the casserole, I recommend preparing it separately and serving on the side so it doesn’t absorb all of the sauce as it cooks.
- Toast the panko lightly in butter and add a pinch of paprika or garlic powder for extra flavor and color.
- Let the casserole rest for 5-10 minutes after baking; this allows the sauce to set slightly for cleaner slices and less runny edges.
- I like to serve this casserole with some rice or pasta. You can precook either and add it as the bottom-most layer before baking.
- I don’t recommend prepping this casserole ahead and refrigerating it, as the sauce will thicken and absorb into the ingredients, leading to a dry casserole.
- This recipe is naturally low-carb, even with the crunchy Panko topping!
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Cordon Bleu Casserole Step by Step
Prep: Gather the list of ingredients for this chicken and ham casserole recipe. Preheat your oven to 375°F, then grease a 9×13-inch casserole dish and set it aside. Bring the milk to room temperature for 30-60 minutes before beginning. Shred the cheese and cooked chicken, cube the ham, and chop the parsley (if using).
Make the Roux: Melt 5 tablespoons of unsalted butter in a large oven-safe skillet. Then stir in ¾ teaspoon of kosher salt, ½ teaspoon of garlic powder, and ⅓ cup of all-purpose flour, until the mixture becomes pasty and no longer smells like raw flour.
Thicken the Sauce: Gradually pour in 3 cups of room-temperature whole milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened. It’s important for the milk to be room temperature so it doesn’t curdle when it comes into contact with the hot pan.
Add the Cheese: Stir in 1 cup of freshly shredded Swiss cheese until melted and combined. I like to do this slowly, handful-by-handful, mixing well between each, to ensure the cheese fully melts and doesn’t turn clumpy. The sauce should be quite thick. If it feels too thin, continue simmering for a few more minutes.
Layer the Casserole: Next, layer 1½ cups of shredded cooked chicken and 1 cup of cubed ham in the bottom of the prepared casserole dish. Top with ⅓ of the cheese sauce and 1 cup of shredded Swiss cheese. Repeat layering twice with the chicken, ham, cheese sauce, and remaining 1 cup of cheese (You should use 4-5 cups of shredded cooked chicken and 3 cups of cubed ham total).
Toast the Breadcrumbs: In a small saucepan or skillet, melt 3 tablespoons of unsalted butter over medium heat. Add in 1 cup of Panko breadcrumbs and ½ teaspoon of kosher salt. Stir until combined. For a bit more crunch, you can allow the breadcrumbs to lightly brown in the pan.
Top the Casserole: Top the casserole with the breadcrumbs.
Bake the Casserole: Bake chicken cordon bleu casserole in a 375°F oven for 15 minutes; or until the mixture is bubbly and the breadcrumbs are toasted and golden brown. Top with chopped fresh parsley, if desired, and let the casserole rest for 5-10 minutes to firm up before serving.
How to Store, Freeze, and Reheat
Store leftover cordon bleu chicken casserole in an airtight container in the refrigerator for up to 2 days. Reheat covered in a 350°F oven for 10-15 minutes, or until warmed through.
To freeze the casserole, leave off the breadcrumb layer and tightly wrap it in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before topping and reheating.
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