Here’s a Chicken Cordon Bleu Casserole 🧀🍗—all the classic flavors (chicken, ham, Swiss, creamy sauce) in an easy, comforting bake.
Ingredients (serves 6)
Casserole
- 3 cups cooked chicken, diced or shredded
- 1½ cups diced ham
- 2 cups cooked pasta (penne or rotini) or 3 cups cooked rice
- 1½ cups shredded Swiss cheese
- ½ cup shredded mozzarella (optional, for extra melt)
Sauce
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- Salt & pepper, to taste
Topping
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- ¼ cup grated Parmesan cheese
Instructions
1. Preheat oven
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
2. Make the sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook 1 minute.
- Slowly whisk in milk until smooth and thickened.
- Stir in Dijon, garlic powder, salt, and pepper.
3. Assemble casserole
- In a large bowl, combine chicken, ham, pasta (or rice), Swiss cheese, and mozzarella.
- Pour sauce over mixture and stir gently.
4. Add topping
- Transfer to baking dish.
- Mix panko, melted butter, and Parmesan; sprinkle evenly on top.
5. Bake
- Bake uncovered 30–35 minutes, until bubbly and golden brown.
6. Serve
- Let rest 5–10 minutes before serving.
- Serve with green beans or a simple salad.
Tips & Variations
- Shortcut: Use rotisserie chicken and pre-cooked ham.
- Low-carb: Skip pasta/rice and add steamed broccoli or cauliflower.
- Extra creamy: Stir 2 tbsp cream cheese into the sauce.
- Traditional touch: Add a splash of white wine to the sauce.
This casserole is rich, comforting, and perfect for make-ahead meals.
If you want, I can also give you:
- A keto version
- A slow-cooker version
- A one-skillet version
Just let me know 😊
