Chicken Cordon Bleu Casserole (Printable View)
Layers of chicken, ham and Swiss in a creamy Dijon sauce, finished with a Parmesan-Panko crunch.
# Ingredient List:
→ 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 with nonstick spray or butter.
02 - Melt unsalted butter in a saucepan over medium heat. Add diced onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant.
03 - Whisk in all-purpose flour and cook for 1 minute, stirring constantly. Gradually pour in whole milk, whisking to eliminate lumps. Simmer for 3 to 4 minutes until sauce is smooth and slightly thickened.
04 - Add Dijon mustard, kosher salt, black pepper, and smoked paprika to the béchamel. Stir until fully incorporated. Remove saucepan from heat.
05 - Scatter half of the diced chicken evenly in the prepared baking dish. Distribute all diced ham over the chicken, followed by half of the shredded Swiss cheese. Layer the remaining chicken and then the remaining Swiss cheese.
06 - Pour the warm Dijon cream sauce evenly across the arranged layers in the dish.
07 - In a small mixing bowl, combine Panko breadcrumbs with grated Parmesan cheese. Sprinkle mixture evenly across the surface of the casserole.
08 - Transfer the dish to the center rack of the oven. Bake uncovered for 30 to 35 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
09 - Remove from oven. Let rest for 5 minutes to allow the casserole to set and cool slightly before portioning.
# Expert Suggestions:
01 -
- This casserole secretly captures all the elegance of classic cordon bleu without the fuss of rolling and toothpicks.
- It bakes up bubbly with a golden Parmesan crunch, turning even ordinary leftovers into something crave-worthy.
02 -
- One time, I rushed the sauce and ended up with lumps—the trick is to add the milk slowly and whisk constantly.
- Letting the casserole rest before cutting ensures clean slices and that no one burns their tongue on molten cheese.
03 -
- If your sauce looks thin, let it simmer a minute longer; it will thicken up on standing.
- The surprise twist is using smoked paprika—it’s subtle but transforms the whole dish into something special.