Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole is one of those dinners that gives you the flavor of a classic chicken cordon bleu without all the work of stuffing and rolling chicken breasts. Everything goes into one dish, and the oven takes care of the rest.

The combination of tender chicken, sliced ham, melted Swiss cheese, and creamy sauce is what makes this casserole so comforting. I like adding a little crispy topping because it gives you a nice contrast to the soft, creamy filling underneath.

This is also a good recipe when you have leftover cooked chicken sitting in the refrigerator. Instead of making another sandwich or salad, you can turn it into a warm family dinner.

Once it comes out of the oven bubbling around the edges with a golden top, I usually let it rest for a few minutes before serving. That short wait makes it much easier to scoop.

What Is Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole takes the familiar ingredients from chicken cordon bleu and turns them into an easy baked casserole. Instead of stuffing individual chicken breasts with ham and cheese, you layer or mix everything together with a creamy sauce.

Chicken, ham, and Swiss cheese are the main flavors, while the creamy sauce brings everything together. A simple breadcrumb topping adds the crisp texture you would normally miss from the traditional preparation.

You can make this with cooked chicken to keep the recipe quick. Rotisserie chicken is especially convenient, but leftover baked or grilled chicken works just as well.

Ingredients for Chicken Cordon Bleu Casserole

For the Casserole

• Cooked chicken: Use 3 cups of shredded or chopped cooked chicken.
• Ham: Use 1 cup of diced ham.
• Swiss cheese: Use 1½ cups shredded Swiss cheese.
• Cream of chicken soup: Use 1 can, about 10.5 ounces.
• Milk: Use ½ cup to loosen the sauce.
• Dijon mustard: Use 1 tablespoon for that classic cordon bleu flavor.
• Garlic powder: Use ½ teaspoon.
• Black pepper: Add to taste.

For the Topping

• Breadcrumbs: Use ½ cup.
• Butter: Use 2 tablespoons, melted.
• Parmesan cheese: Use 2 tablespoons, optional but adds extra flavor.

How to Make Chicken Cordon Bleu Casserole

• Preheat the oven: Set your oven to 375°F and lightly grease a medium-sized baking dish with cooking spray or a little butter. Let the oven heat while you prepare the casserole so everything can go straight into the oven once assembled.
• Prepare the chicken and ham: Chop or shred the cooked chicken into bite-sized pieces and dice the ham into small pieces. Try to keep them fairly similar in size so you get a little chicken and ham in almost every serving.
• Make the creamy sauce: In a large bowl, combine the cream of chicken soup, milk, Dijon mustard, garlic powder, and black pepper. Stir until the mixture is smooth and evenly combined. The Dijon adds a little tang and helps give the casserole its familiar cordon bleu flavor.
• Combine the filling: Add the chicken and diced ham to the bowl with the creamy sauce and stir gently until everything is well coated. Be careful not to mash the chicken if you are using shredded pieces.
• Add the first layer of cheese: Stir about 1 cup of the shredded Swiss cheese into the chicken mixture. This allows the cheese to melt throughout the casserole instead of only sitting on top.
• Transfer to the baking dish: Spoon the chicken and ham mixture into the prepared baking dish and spread it into an even layer. Use the back of a spoon to smooth the surface so the cheese and breadcrumb topping can cover the casserole evenly.
• Add the remaining cheese: Sprinkle the remaining ½ cup of Swiss cheese evenly over the top. Try to cover most of the surface so you get melted cheese in every serving.
• Prepare the crispy topping: In a small bowl, combine the breadcrumbs, melted butter, and Parmesan cheese if using. Stir until the breadcrumbs are evenly coated with butter, then sprinkle the mixture over the cheese layer.
• Bake the casserole: Place the dish in the preheated oven and bake for about 25 to 30 minutes, or until the casserole is bubbling around the edges and the cheese is completely melted. The breadcrumb topping should look golden and lightly crisp.
• Brown the topping if needed: If the casserole is hot but the breadcrumbs are not as golden as you want, switch the oven to broil for 1 to 2 minutes. Watch it closely during this step because breadcrumbs can go from golden to burnt very quickly.
• Let it rest: Remove the casserole from the oven and let it rest for about 5 to 10 minutes before serving. This gives the creamy filling time to settle and makes it easier to scoop without the sauce running all over the plate.
• Serve warm: Spoon the casserole onto plates and make sure each serving gets plenty of the crispy topping. A little chopped parsley on top is optional, but it adds a nice fresh finish.

What to Serve Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole is rich and filling, so I like serving it with something fresh or simple. A crisp green salad with lettuce, cucumber, tomatoes, and a light dressing is an easy choice that balances the creamy casserole.

Steamed green beans or roasted broccoli are also good options. The vegetables add color and freshness without competing with the chicken, ham, and Swiss cheese.

If you want a more filling dinner, mashed potatoes work well with the creamy sauce. You can spoon some of the sauce from the casserole over the potatoes for an extra comforting plate.

I would skip heavy bread or another creamy side here. The casserole already has plenty going on, and a simple vegetable is usually all you need.

How to Store and Reheat

Store leftover Chicken Cordon Bleu Casserole in an airtight container or cover the baking dish tightly and refrigerate for 3 to 4 days. Let it cool slightly before covering and placing it in the refrigerator.

For the best texture, reheat individual portions in a 350°F oven or toaster oven for about 10 to 15 minutes, until the center is hot and the topping becomes crisp again.

You can also use the microwave when you need something faster. Heat individual portions in short intervals until warmed through, although the breadcrumb topping will be softer.

For a crispier topping, finish reheated portions in a toaster oven or regular oven for a few minutes. If the casserole seems dry after refrigeration, add a very small splash of milk around the edges before reheating.

Keep the casserole refrigerated when you are not serving it, and only reheat the portion you plan to eat.