Description
This Chicken Cordon Bleu Casserole has all the flavors of the classic dish—juicy chicken, savory ham, and melted Swiss cheese—baked in a creamy, flavorful sauce with a crispy breadcrumb topping. It’s an easy, family-friendly dinner that’s perfect for busy nights!
Ingredients
Units
Scale
For the Casserole:
- 3 cups cooked chicken, shredded or diced (rotisserie works great!)
- 1 1/2 cups diced ham
- 1 1/2 cups shredded Swiss cheese (or Gruyère)
For the Creamy Sauce:
- 4 oz cream cheese, softened
- 1 cup heavy cream (or half-and-half)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping:
- 3/4 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 teaspoon paprika
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Assemble the casserole: Spread the cooked chicken evenly in the baking dish. Layer the diced ham on top, then sprinkle with Swiss cheese.
- Make the sauce: In a medium bowl, whisk together cream cheese, heavy cream, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth. Pour over the chicken and ham.
- Prepare the topping: In a small bowl, mix panko breadcrumbs, melted butter, paprika, and Parmesan cheese. Sprinkle evenly over the casserole.
- Bake: Place in the oven and bake for 25-30 minutes, until bubbly and golden brown on top.
- Serve: Let cool for a few minutes before serving. Enjoy on its own or over pasta, rice, or mashed potatoes!
Notes
Shortcut version: Use store-bought Alfredo sauce instead of making the creamy sauce.
Make it low-carb: Replace the breadcrumbs with crushed pork rinds or skip the topping entirely.
Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.