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This Chicken Cordon Bleu Casserole is like the fancy dish you get at restaurants. If you enjoy chicken cordon bleu, you’ll really like this cheesy chicken casserole.
Looking for comfort food? This one’s featured in our cozy chicken dinner ideas.
A delicious blend of tender chicken, ham, broccoli and Swiss cheese, all smothered in a creamy Dijon sauce and topped with crispy breadcrumbs. A simple, yet elegant dish perfect for any dinner occasion.
Easy Chicken Cordon Bleu Casserole
This simple casserole is inspired by chicken cordon bleu.
- It’s full of flavor, but you don’t have to stuff and roll the chicken.
- We make our own chicken cordon bleu sauce for it, without using canned chicken soup.
- You can make it ahead and bake it when you’re ready to eat.
- It looks great and tastes amazing, with a cheesy sauce and a crispy top.
You’ll Need
- Cooked Chicken: The recipe calls for 4 cups of cooked or rotisserie chicken, either shredded or diced. Follow our step-by-step guide on How to Boil Chicken Breasts for perfect results.
- Ham: This recipe uses 2 cups of diced ham. You can choose from a variety of hams based on your preference – smoked, honey-glazed, or even leftover ham. For a non-pork alternative, consider turkey ham or even smoked turkey.
- Swiss Cheese: The recipe calls 2 cups of shredded Swiss cheese. If this isn’t available, you can substitute with other good melting cheeses like Emmental, Jarlsberg, or a mild white cheddar.
- Parmesan Cheese: Freshly grated Parmesan is used for its distinct flavor. If you don’t have Parmesan, you can use Pecorino Romano or Grana Padano as a substitute.
- Broccoli: Adds a healthy crunch. If broccoli isn’t your favorite, try substituting with cauliflower florets, asparagus, or even frozen peas.
- Butter, Flour, and Milk for the Sauce: These are needed to make a roux and then a creamy sauce. You can substitute the butter with margarine or a butter alternative. For the flour, a gluten-free all-purpose flour will work. The milk can be any type – full fat, skim, or a plant-based milk like almond or soy for a dairy-free version.
- Chicken Broth: This adds flavor to the sauce. Vegetable broth or water with a bit more seasoning will work as a substitute.
- Dijon Mustard: This gives a tangy depth to the sauce. If not available, a stone-ground or whole grain mustard can be a good alternative, though the flavor will be slightly different.
- Chicken or Vegetable Stock/Bouillon Powder: This enhances the sauce’s flavor. Bouillon cubes or a liquid stock concentrate are good as well.
- Seasonings (Salt, Pepper, Parsley): Adjust salt and pepper to taste. Parsley is optional for garnish but adds a fresh touch.
- Panko Bread Crumbs (1 cup): Panko breadcrumbs are Japanese-style breadcrumbs known for their light, airy, and crispy texture. You can substitute with regular breadcrumbs, though they will give a denser texture.
- Butter (2 tablespoons, melted): This is used to mix with the breadcrumbs for the topping, giving it a richer flavor and helping it to brown in the oven.
How to Make Chicken Cordon Bleu Casserole
Make The Dijon Cream Sauce
Melt the butter in a small saucepan over medium heat. Then add the garlic and cook it until it becomes fragrant, about 30 seconds.
Lower the heat to low, then whisk in the flour. Cook this mixture for about 1 minute.
Slowly add the chicken broth and milk to the pan, constantly whisking to make the mixture smooth. Then mix in the Dijon mustard, stock powder, and Parmesan. Keep whisking and cook for 2-3 minutes until the sauce thickens. If needed, you can add more milk, 1-2 tablespoons at a time, until you get the consistency you like. Finish by seasoning with salt and pepper to taste.
Casserole
While you’re making the sauce, put a medium-sized pot of water on the stove and add a good amount of salt. Bring it to a boil. Then add the broccoli florets to the boiling water and cook them for 2 to 3 minutes until they are crisp but still tender.
While doing this, preheat your oven to 400 degrees.
Arrange the chicken in the bottom of a casserole dish. Then add a layer of broccoli and ham on top of the chicken.
Pour the sauce evenly over the chicken, broccoli, and ham. Finish by sprinkling both Swiss and Parmesan cheeses on top.
In a small bowl, combine the Panko breadcrumbs with the melted butter.
After mixing them well, evenly sprinkle this breadcrumb mixture over the top of the casserole.
Put the casserole dish in the preheated oven and bake uncovered for 30 minutes, or until the top turns golden brown and the dish is bubbling.
Storage
- You can keep it in the fridge for up to 4 days. To reheat, microwave it on medium for about 4 minutes or warm it in the oven at 350°F (177°C) for around 12 minutes.
- The Cordon Bleu Casserole is an ideal make-ahead dish that you can freeze, making it great for quick dinners or lunches on the go. To freeze, just put it in an airtight container. It’ll stay good in the freezer for up to 3 months. When you’re ready to eat it, first let the casserole thaw in the refrigerator. Then, cover it with aluminum foil, heat your oven to 325°F, and bake it for 30 minutes or until it’s heated all the way through.
Recipe Variations
- Different Cheeses: Experiment with different types of cheese for a new flavor. Try using Monterey Jack cheese, mozzarella, cheddar, or even a blue cheese for a stronger taste.
- Add Vegetables: Enhance the nutritional value by adding vegetables like spinach, diced tomatoes, or asparagus to the casserole.
- Spicy Kick: Add some spice with chopped jalapeños, red pepper flakes, or a dash of hot sauce mixed into the Dijon cream sauce.
- Gluten-Free: Use gluten-free breadcrumbs and flour to make the dish gluten-free. Ensure all other ingredients are gluten-free as well.
- Extra Toppings: Add a layer of crispy bacon bits or fried onions on top of the casserole for extra texture and flavor.
- Low-Carb Option: Substitute the breadcrumbs with crushed pork rinds or a mix of grated Parmesan and almond flour.
What to Serve with Chicken Casserole
- Our Air Fryer Garlic Bread is perfect for mopping up any creamy sauce left on the plate.
- This simple Cucumber and Tomato Salad can add a fresh, crunchy contrast to the rich casserole.
- Roasted carrots, Brussels sprouts, or Cheesy Roasted Asparagus make a flavorful and healthy accompaniment.
- Simple buttered pasta or egg noodles can complement the flavors in the chicken casserole.
- Sautéed Spinach, kale, or Swiss chard with a bit of garlic adds a healthy and flavorful touch.
More Easy Chicken Dinner Casseroles
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Chicken Cordon Bleu Casserole
Equipment
Ingredients
Dijon Cream Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, grated or minced
- 3 tablespoons flour
- 1/2 cup chicken broth
- 1 1/2 cups milk, skim or full cream
- 1 tablespoon Dijon mustard
- 1 teaspoon chicken or vegetable stock/Bouillon powder
- 1/4 cup parmesan cheese, fresh grated
- salt and pepper, to taste
- 2 tablespoons fresh parsley, optional, for garnish
Casserole
- 2 cups fresh broccoli florets, uncooked
- 4 cups cooked or rotisserie chicken, shredded or diced
- 2 cups diced ham
- 2 cups Swiss cheese, shredded
- 1/4 cup Parmesan cheese, fresh grated
Casserole Topping
- 1 cup Panko breadcrumbs
- 2 tablespoons melted butter
Instructions
Make The Dijon Cream Sauce
- Melt 3 tablespoons unsalted butter over medium heat in a small saucepan.
- Add 2 cloves garlic, grated or minced and cook until fragrant, about 30 seconds.
- Reduce heat down to low, whisk in 3 tablespoons flour and cook for 1 minute.
- Gradually pour in 1/2 cup chicken broth and 1 1/2 cups milk, continuously whisking, until the mixture becomes smooth.
- Add 1 tablespoon Dijon mustard, 1 teaspoon chicken or vegetable stock/Bouillon powder, and 1/4 cup parmesan cheese into the mixture. Cook for 2-3 minutes, consistently whisking, until it thickens. If necessary, add extra milk in small amounts of 1-2 tablespoons at a time to achieve your preferred consistency. Finally, season with salt and pepper to your taste.
- Add 2 tablespoons fresh parsley, if desired.
Casserole
- While making the sauce, heat a medium-sized pot of water with a generous amount of salt until it boils. Add 2 cups fresh broccoli florets to the boiling water and cook them for 2 to 3 minutes until crisp yet tender.
- Preheat oven to 400 degrees.
- Place 4 cups cooked or rotisserie chicken at the bottom of the casserole dish, and then layer the broccoli and 2 cups diced ham on top of the chicken. Evenly distribute the sauce over the chicken, broccoli and ham. Finish by topping it with both 2 cups Swiss cheese and 1/4 cup Parmesan cheese.
- Mix 1 cup Panko breadcrumbs with 2 tablespoons melted butter in a small bowl. Then, evenly sprinkle this breadcrumb mixture over the top of the casserole.
- Place the casserole dish in the preheated oven and bake for 30 minutes, or until the top is golden and the dish is bubbling.
Video
Notes
- Grease your pan to stop the casserole from sticking and burning.
- Use unsalted butter because other ingredients like cheese, ham, and mustard are already salty.
- When you mix chicken broth and milk with flour, whisk it well to make it smooth and keep whisking while cooking to avoid lumps.
- Store in the fridge for up to 4 days or freeze it for 3 months.
- Reheat it in the microwave for 4 minutes or in the oven at 350°F for 12 minutes. If it’s frozen, heat it in the oven for 25-30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Where can you purchase stock powder. I’ve never heard of it. Thank you
Hi Susan! Stock powder and bouillon powder are essentially the same. Look in the soup aisle or the seasoning section. Websites like Amazon, Walmart, and specialty food stores offer a wide variety of stock/bouillon powders.
What size casserole dish? Is that a 9 x 13 dish? A 3 quart casserole?
Hi Pat! I used a 2-quart casserole dish for this recipe.
8×8 is 2 qt
Thanks!
A 2-quart casserole dish typically measures around 8 inches by 8 inches (20 cm by 20 cm) or 7 inches by 11 inches (18 cm by 28 cm). The depth is generally between 1.5 to 2 inches (4 to 5 cm), depending on the specific design of the dish.
This casserole is great. I had a French family over for dinner and made it for them. Kind of risky, making an unknown recipe. But I could tell it was going to be good and we were not disappointed. The French family loved it and so did we. Can’t wait to make it again.
Hi Heather! I’m so glad to hear the casserole was a success, especially with such a special dinner audience! It’s always a bit of an adventure to try a new recipe for guests, but I’m thrilled it turned out wonderfully and everyone loved it. And thank you for sharing!
Do you need to pre-cook before freezing?
Hi Kim! No, you don’t need to pre-cook the Chicken Cordon Bleu Casserole before freezing. You can assemble the casserole, wrap it tightly to prevent freezer burn, and then freeze it. When you’re ready to enjoy it, thaw it in the refrigerator overnight and bake according to the recipe instructions, adding a little extra time if needed since it will be cold from the fridge.
This is WONDERFUL!! Do you happen to know what a serving size is to base the nutrition values on? Its very high protein and I would like to know.
My only problem with this dish was I couldn’t stop eating it. It’s amazing.
That’s a great problem to have! I’m so glad you enjoyed it that much.
Hi! I am making this for my significant other for our anniversary this week, but he doesn’t like dijon mustard! Could I make the sauce without it? Do you have a suggestion for what I might be able to substitute for the dijon mustard? Thank you!
Hi Denise! Happy anniversary! You can definitely make the sauce without the Dijon mustard. If you’re looking for a substitute, you could try using a bit of honey mustard for a sweeter taste. Another option is just to leave it out and add a pinch of your favorite herbs for a different twist.
Thank you so much!
Made this tonight as written but added a smidge of garlic salt and oregano to the panko topping. Fabulous !!! Can’t wait to make it again. Thanks for a great recipe.
Thank you so much for your feedback, Andrea! I’m glad to hear you enjoyed it. Can’t wait for you to make it again!
If you wanted to add rice, would you cook the rise and start with that as your first layer? Looking forward to trying this!
Great idea, Rebecca! Yes, you would want to cook the rice first and then use it as your base layer in the casserole. It should absorb all the delicious flavors from the chicken and sauce. Hope you enjoy making and eating it! 😊
This was very good, better than I was expecting it to be! The sauce in the recipe is the amazing! A new hit for us
So glad to hear it, Eliza! 🎉 Glad that the recipe and sauce were a hit with you! Thanks for giving it a try! 😊