Chicken Cordon Bleu Casserole (Printable version)
A savory casserole featuring chicken, ham, creamy cheese sauce, and a golden breadcrumb crust.
# What You'll Need:
→ Casserole
01 - 4 cups cooked chicken breast, diced or shredded
02 - 8 oz cooked ham, diced
03 - 1 1/2 cups shredded Swiss cheese
04 - 1/2 cup shredded Gruyère cheese (optional)
→ Cream Sauce
05 - 4 tablespoons unsalted butter
06 - 1/4 cup all-purpose flour
07 - 2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 tablespoon Dijon mustard
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/4 teaspoon ground white pepper
13 - 1/2 teaspoon salt
→ Breadcrumb Topping
14 - 1 cup fresh breadcrumbs or Panko
15 - 2 tablespoons unsalted butter, melted
16 - 1/4 cup grated Parmesan cheese
17 - 1 tablespoon chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In a saucepan over medium heat, melt butter. Whisk in flour and cook 1-2 minutes until lightly golden. Gradually whisk in milk and cream until smooth.
03 - Add Dijon mustard, garlic powder, onion powder, white pepper, and salt. Whisk constantly until sauce thickens, about 3-4 minutes. Remove from heat.
04 - Layer cooked chicken evenly in prepared dish, top with diced ham, then sprinkle Swiss and Gruyère cheeses.
05 - Pour warm cream sauce evenly over casserole layers.
06 - In a bowl, combine breadcrumbs, melted butter, Parmesan cheese, and parsley. Stir until moistened evenly.
07 - Sprinkle breadcrumb mixture evenly over the assembled casserole.
08 - Bake uncovered for 30-35 minutes until topping is golden brown and casserole is bubbling.
09 - Let cool for 10 minutes before serving.
# Expert advice:
01 -
- It tastes like you spent hours in the kitchen, but honestly takes less time than a movie.
- The creamy cheese sauce combined with ham and chicken feels genuinely elegant, even on a weeknight.
- One dish, minimal cleanup, and everyone asks for seconds before you've even sat down.
02 -
- Don't skip the roux step or the sauce will stay thin and runny instead of clinging to every bite.
- Room-temperature or warm milk whisks in smoothly; cold milk out of the fridge will seize up and create lumps that are nearly impossible to fix.
- The casserole will bubble at the edges before the center fully sets, but that 10-minute rest is what transforms it from a loose bake into something sliceable and elegant.
03 -
- Use a whisk, not a spoon, when making your cream sauce; it prevents lumps and keeps everything silky and smooth.
- Fresh breadcrumbs toast more gently than store-bought ones, but Panko is your friend if that's all you have on hand.