Chicken Cordon Bleu Casserole (Printable)
Layers of chicken, ham and Swiss in a Dijon cream, topped with a golden Parmesan-Panko crust.
# What You'll Need:
→ Meats
01 - 4 cups cooked chicken breast, diced or shredded
02 - 1 cup cooked ham, diced
→ Dairy
03 - 2 cups shredded Swiss cheese
04 - 1/2 cup grated Parmesan cheese
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 ground black pepper
14 - 1/4 teaspoon smoked paprika
# How-To Steps:
01 - Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish to prevent sticking.
02 - Melt unsalted butter in a saucepan over medium heat. Add finely diced onion and minced garlic. Sauté for 2 to 3 minutes until soft and fragrant.
03 - Whisk all-purpose flour into the butter mixture. Cook for 1 minute, stirring constantly. Gradually add whole milk while whisking, ensuring a smooth consistency. Simmer for 3 to 4 minutes until sauce thickens slightly.
04 - Stir Dijon mustard, kosher salt, ground black pepper, and smoked paprika into the sauce. Remove from heat.
05 - In the prepared baking dish, arrange half the chicken breast, then spread all the diced ham, followed by half of the shredded Swiss cheese. Repeat layers with the remaining chicken and Swiss cheese.
06 - Pour prepared sauce evenly over the layered ingredients. In a separate bowl, mix Panko breadcrumbs with grated Parmesan cheese, then distribute mixture evenly over the top.
07 - Bake uncovered for 30 to 35 minutes, or until topping is golden and the casserole is bubbling at the edges.
08 - Remove from oven and let rest for 5 minutes before slicing and serving.
# Expert Advice:
01 -
- There’s an indulgent, melty cheese layer hidden under crispy breadcrumbs that never fails to impress.
- It brings together all the rich flavors of the French classic, but is much easier and faster to make on a busy night.
02 -
- If you rush the roux or add the milk too quickly, you’re liable to get lumps—go easy and whisk constantly.
- Using freshly shredded cheese makes the sauce silkier and the melt more even than anything pre-bagged.
03 -
- Taste your sauce as you go—adjust the mustard or salt until it makes your taste buds dance.
- For an extra crispy top, broil the casserole for the last two minutes, but watch it closely.