Chicken Cordon Bleu Casserole (Printable)
Tender chicken, ham, and Swiss cheese baked with Dijon sauce and a crisp breadcrumb topping.
# What You'll Need:
→ Proteins
01 - 3 cups cooked chicken breast, diced or shredded
02 - 1 cup cooked ham, diced
→ Dairy
03 - 2 cups shredded Swiss cheese
04 - 4 oz cream cheese, softened
05 - 1 cup whole milk
→ Sauces & Condiments
06 - 1/4 cup Dijon mustard
07 - 1/2 cup sour cream
→ Seasonings
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt
→ Topping
12 - 1 cup panko breadcrumbs
13 - 2 tablespoons unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley (optional)
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large bowl, whisk together cream cheese, milk, Dijon mustard, sour cream, garlic powder, onion powder, salt, and black pepper until completely smooth and creamy.
03 - Fold the diced chicken, ham, and 1 cup of shredded Swiss cheese into the sauce mixture until evenly distributed.
04 - Spread the chicken mixture evenly into the prepared baking dish, smoothing the top with a spatula.
05 - Sprinkle the remaining 1 cup of Swiss cheese evenly over the top of the casserole.
06 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Mix until all breadcrumbs are coated with butter.
07 - Sprinkle the breadcrumb mixture evenly over the casserole. Bake uncovered for 30-35 minutes until the top is golden brown and the casserole is bubbling around the edges.
08 - Remove from oven and let rest for 5 minutes to set. Garnish with chopped parsley if desired. Serve hot.
# Expert Advice:
01 -
- The creamy Dijon sauce ties everything together in a way that feels fancy but takes about ten minutes to assemble
- Leftovers reheat beautifully, making it the perfect gift for a busy friend or your future self
02 -
- Do not skip the resting period, this needs those few minutes to firm up or it will slide apart when you serve it
- If your panko starts browning too quickly, tent the dish with foil for the last ten minutes
03 -
- Grate your own cheese from blocks instead of buying bags, the anti caking coating on pre shredded cheese prevents smooth melting
- Room temperature ingredients combine more easily, so take everything out of the fridge about 20 minutes before you start