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A hand holding a serving spoon lifting a portion of chicken cordon bleu casserole, revealing layers of chicken, ham, and melted cheese topped with a golden-brown breadcrumb crust.

Chicken Cordon Bleu Casserole

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5 from 1 review

  • Author: chefjar
  • Total Time: 45 minutes
  • Yield: 6 1x


This Chicken Cordon Bleu Casserole is an easy-to-make dish that combines tender chicken, ham, broccoli, and Swiss cheese in a creamy sauce, topped with a crispy breadcrumb crust. 



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


  • 2 cups fresh broccoli florets, uncooked
  • 4 cups cooked or rotisserie chicken (shredded or diced)
  • 2 cups ham, diced
  • 2 cups Swiss cheese, shredded
  • 1/4 cup Parmesan cheese, fresh grated

Casserole Topping



Make The Dijon Cream Sauce

  • Melt the BUTTER over medium heat in a small saucepan.
  • Add the GARLIC and cook until fragrant, about 30 seconds.
  • Reduce heat down to low, whisk in FLOUR and cook for 1 minute.
  • Gradually pour in the CHICKEN BROTH and MILK, continuously whisking, until the mixture becomes smooth.
  • Add DIJON MUSTARD, STOCK POWDER, and PARMESAN 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 the PARSLEY, if desired.


  • While making the sauce, heat a medium-sized pot of water with a generous amount of salt until it boils. Add the BROCCOLI FLORETS to the boiling water and cook them for 2 to 3 minutes until crisp yet tender.
  • Preheat oven to 400 degrees.
  • Place the chicken at the bottom of the casserole dish, and then layer the BROCCOLI and HAM on top of the chicken. Evenly distribute the sauce over the chicken, broccoli and ham. Finish by topping it with both SWISS and PARMESAN CHEESES.
  • Mix the PANKO BREADCRUMBS with 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.


  • 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.
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Casserole recipes
  • Cuisine: French


  • Calories: 585 kcal
  • Sugar: 2 g
  • Sodium: 1097 mg
  • Fat: 35 g
  • Saturated Fat: 16 g
  • Carbohydrates: 14 g
  • Fiber: 1 g
  • Protein: 50 g
  • Cholesterol: 157 mg