Chicken Cordon Bleu Casserole

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 321kcal

Author: Lauren

This Creamy Chicken Cordon Bleu Casserole is an easy, low-carb twist on the classic dish that’s perfect for busy weeknights! Tender chicken and savory ham are tossed in a creamy Dijon sauce, topped with melty cheese and a crispy Parmesan breadcrumb topping for a dinner that feels a little fancy without the extra work.

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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

Instructions

Preheat the oven to 375°F. Lightly spray a 9x9-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

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.

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