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About This Recipe
If you love the flavors of traditional chicken cordon bleu but don’t love the time and effort that goes into stuffing, breading, and pan-frying individual chicken breasts, this easy casserole is for you!
This easy chicken cordon bleu casserole has all the cozy flavors you know and love, tender chicken, salty ham, melty Swiss cheese, and a creamy Dijon sauce, but everything comes together in one baking dish. It’s one of those dinners that feels special enough for a Sunday dinner but is simple enough to make on a busy weeknight and is guaranteed to be a hit with the whole family.
I also love this easy recipe because it’s a great way to use leftover cooked chicken or rotisserie chicken. The crispy Parmesan-panko topping adds the perfect little crunch on top of the casserole to contrast with the creamy, cheesy filling!
Serve this easy chicken casserole recipe with a side of green beans, a simple green salad, or egg noodles for the kids!
Why You’ll Love This Easy Chicken Cordon Bleu Casserole
- Easy to make: No stuffing, rolling, breading, or frying individual chicken breasts! Everything comes together in one casserole dish.
- Ready in 45 minutes: With cooked chicken, this dinner comes together quickly and is perfect for busy weeknights.
- Low-carb: You still get all the creamy, cheesy chicken cordon bleu flavors without a heavy carb-loaded side or coating.
- Made with simple ingredients: Tender chicken, ham, Swiss cheese, and a creamy Dijon sauce come together with pantry staples you likely already have.
- Cozy casserole: It’s rich, creamy, and satisfying while using reduced-fat cream cheese and milk to keep things a little lighter.
- Cooked chicken: Shredded or chopped chicken works well. Rotisserie chicken is an easy shortcut!
- Ham: Adds the classic savory, salty flavor of chicken cordon bleu. Leftover ham works, too.
- Swiss cheese: Gives the easy casserole its signature cordon bleu flavor. Gruyère is a delicious substitute.
- Butter: Creates a rich base for the sauce.
- All-purpose flour: Helps thicken the sauce. Use gluten-free flour if needed.
- Chicken broth: I used low-sodium chicken broth. If using regular, you can reduce or omit the amount of additional salt. Feel free to also use chicken bone broth for extra protein.
- Milk: You can use whole milk, skim milk, or your favorite dairy-free milk.
- Reduced-fat cream cheese: You can use regular, reduced-fat, or Greek cream cheese. Use dairy-free if needed.
- Dijon mustard: Adds the tangy flavor that makes this sauce taste like classic chicken cordon bleu.
- Panko breadcrumbs: Panko breadcrumbs are best for creating a light and crispy topping.
- Parmesan cheese: Freshly shaved Parmesan cheese is best!
- Fresh parsley: Optional, for a fresh pop of color when serving.
- Use turkey: Swap the ham for diced turkey for a slightly different spin on the classic flavors.
- Cheese: Swap the Swiss cheese for Gruyère, mozzarella, provolone, or even a mild white cheddar. Keep in mind that using a different cheese will slightly change the classic chicken cordon bleu flavor.
- Add vegetables: Stir in steamed broccoli or chopped spinach for an easy veggie boost.
- Make it gluten-free: Use a 1:1 gluten-free flour blend in the sauce and gluten-free panko breadcrumbs.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add the cooked chicken and diced ham to the baking dish and toss to combine.
2. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 30 seconds.
3. Slowly whisk in the chicken broth and milk. Cook for 2–3 minutes, whisking frequently, until the sauce begins to thicken.
4. Reduce the heat to low. Add the cream cheese, Dijon mustard, garlic powder, onion powder, salt and black pepper. Whisk until the cream cheese has melted and the sauce is smooth.
5. Pour the creamy Dijon sauce over the chicken and ham and stir until evenly coated.
6. Sprinkle the Swiss cheese evenly over the top.
7. In a small bowl, combine the panko, melted butter and Parmesan. Sprinkle panko mixture evenly over the cheese.
8. Bake uncovered for 20–25 minutes, or until the casserole is hot and bubbly and the topping is golden brown. Garnish with fresh parsley, if desired, and serve warm.
Store leftover chicken cordon bleu casserole in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm individual portions in the microwave until heated through, or place the casserole in a 350°F oven until warmed through. If you’re reheating the entire casserole, covering it loosely with foil can help prevent the top from becoming too brown before the center is hot.
I recommend adding the crispy topping fresh if you’re making this ahead of time, since the breadcrumbs will soften slightly once refrigerated.
Helpful Tips
- Use cooked chicken you already have on hand: This recipe is perfect for leftover shredded chicken or a store-bought rotisserie chicken. Just shred or chop it into bite-sized pieces, and you’re ready to go!
- Soften the cream cheese first: Softened cream cheese will melt into the sauce much more easily and helps prevent little lumps.
- Taste before adding extra salt: Ham, Swiss cheese, and Parmesan all bring saltiness to the dish, so you may find you don’t need much additional salt.
- Let it rest for a few minutes before serving: Give the casserole about 5 minutes to cool slightly after coming out of the oven. This helps the creamy sauce settle and makes it easier to scoop.
Can I make this casserole ahead of time?
Yes! You can assemble the casserole through the Swiss cheese layer, cover, and refrigerate until you’re ready to bake. When ready to bake, add the panko topping and bake until hot and bubbly. You may need to add a few extra minutes to the baking time if the casserole is cold from the refrigerator.
What cheese can I use instead of Swiss?
Gruyère is a great option, but mozzarella, provolone, or even a mild white cheddar can work if that’s what you have on hand. Keep in mind that using a different cheese will slightly change the classic chicken cordon bleu flavor.
Can I freeze chicken cordon bleu casserole?
Yes, although the texture of the creamy sauce and crispy topping may change slightly after freezing and thawing. For best results, freeze the casserole before baking and add the breadcrumb topping just before baking. Thaw overnight in the refrigerator, then bake until heated through and bubbly.
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Chicken Cordon Bleu Casserole
Ingredients
- 4 cups cooked shredded or chopped chicken (about 560g)
- 6 oz diced ham (170g)
- 1 cup shredded Swiss cheese (112g)
For the creamy Dijon sauce:
- 1 Tbsp. butter (14g)
- 1 Tbsp. all-purpose flour (8g)
- 3/4 cup. low-sodium chicken broth (180g)
- 1/2 cup milk (120g)
- 4 oz reduced-fat cream cheese (113g) softened
- 2 Tbsp. Dijon mustard (30g)
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt + 1/4 tsp black pepper
For the crispy topping:
- 1/2 cup panko breadcrumbs (30g)
- 1 Tbsp. butter (14g) melted
- 2 Tbsp. grated Parmesan cheese (10g)
- Optional: chopped fresh parsley for serving
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Instructions
- Preheat the oven to 375°F. Lightly spray a 9×9-inch baking dish with cooking spray.
- Add the cooked chicken and diced ham to the baking dish and toss to combine.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 30 seconds.
- Slowly whisk in the chicken broth and milk. Cook for 2–3 minutes, whisking frequently, until the sauce begins to thicken.
- Reduce the heat to low. Add the cream cheese, Dijon mustard, garlic powder, onion powder, salt and black pepper. Whisk until the cream cheese has melted and the sauce is smooth.
- Pour the creamy Dijon sauce over the chicken and ham and stir until evenly coated.
- Sprinkle the Swiss cheese evenly over the top.
- In a small bowl, combine the panko, melted butter and Parmesan. Sprinkle evenly over the cheese.
- Bake uncovered for 20–25 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
- Garnish with fresh parsley, if desired, and serve warm.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
