Chicken Cordon Bleu Casserole Recipe

Wooden spoon scooping cup a portion of chicken cordon bleu casserole out of a dish.

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Chicken Cordon Bleu Casserole Recipe

This creamy chicken cordon bleu casserole is an easy weeknight meal with layers of shredded chicken, cubed ham, and Swiss cheese baked in a rich sauce and topped with golden breadcrumbs. Ready in under 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Main Course

Cuisine: American, French

Servings: servings

Calories: 526kcal

Author: Becky Hardin

Equipment

9x13-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 9x13-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 you're not a Swiss fan, you can use other types of cheeses, like provolone, mozzarella, or Gruyere.

**Use leftover, cooked and shredded chicken. You can also grab a rotisserie chicken to shred.

Tips:

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.

Storage: Store chicken cordon bleu casserole in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. If you'd like to freeze this casserole, I recommend leaving the topping off and adding it back just before baking. This will help keep it nice and crisp.

Nutrition