Chicken Cordon Bleu Casserole is an easy dinner idea your whole family will love! A casserole jam-packed with juicy chicken and diced ham smothered in a delicious cheese sauce, what more could you ask for!? If you love casseroles, make sure to check out my Fiesta Chicken Casserole and my Tuna Casserole too!
Chicken Cordon Bleu Casserole Recipe
The foundation for this Chicken Cordon Bleu Casserole recipe is the traditional Chicken Cordon Bleu dish, which is essentially a chicken breast, pounded thin, stuffed with a slice of ham and a slice of Swiss cheese. It can be baked or fried and then is typically smothered in a creamy sauce. Here we take all of that and put in the comfort and ease of a casserole. Who doesn’t love a good casserole?! I mean, you can make them ahead of time and pop them in the oven when you are ready. They are usually easy to convert to a slow cooker meal, and they are perfect for feeding a hungry family!
How to Make Chicken Cordon Bleu Casserole
To make Chicken Cordon Bleu Casserole, start with greasing a 9×13 pan. Then begin with your layers:
- 1/3 of the chicken
- 1/2 of the ham (we used leftover Honey Baked Ham)
- 1/4 of the Swiss cheese
- 1/4 of the Monterrey Jack cheese
Repeat this again, and then end with a final layer of chicken. You can set that aside while you move onto the topping and the cheese sauce.
I like to start by melting the butter and mixing in the panko. I do this first and set it aside to give the butter time to fully incorporate into the panko. This will give you a crispier crust at the end. Feel free to double this portion if you want a thicker crust.
Chicken Cordon Bleu Cheese Sauce
For the cheese sauce, melt the butter in a small saucepan and then add flour and cook for 2-3 minutes. You are basically making a roux, which is the thickening agent in the sauce. Add in the milk, broth, mustard, and cayenne pepper and whisk until it starts to thicken. Side note: this dish tends to be a little on the spicy side, so cut that in half if you are sensitive to heat. Next, take the saucepan off the heat and add in a half cup of the Swiss and Monterrey cheeses and also the salt and pepper. Stir to combine the whole thing and to melt all of the cheese.
Finally, pour this over the prepared casserole, top with any remaining cheese and end with the panko mix. Pop that in the oven and bake until the top is browned and the casserole is bubbling about 25 to 30 minutes.
What to Serve With Chicken Cordon Bleu Casserole
When it comes to casseroles like this recipe, you will probably want a few side options. Chicken is filling but I tend to always want a little something extra to pair with it. These options are always winners in my book! Most of them are super easy and a great way to add extra vegetables to the table!
Chicken Cordon Bleu Casserole is an easy dinner idea your whole family will love! A casserole jam-packed with juicy chicken and diced ham smothered in a delicious cheese sauce, what more could you ask for!?
- 2 cups small-cubed ham, dried with a paper towel
- 1 1/2 cups Swiss cheese, grated
- 1 1/2 cups Monterey Jack cheese, grated
- 4 boneless skinless chicken breasts, cooked and shredded
- 5 tablespoons butter, melted
- 1/2 cup panko breadcrumbs
- 2 tablespoon butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1/2 teaspoon cayenne
- Kosher salt and freshly ground black pepper
Preheat the oven to 350 °F.
Grease a 9-by-13-inch baking dish.
Put a third of the chicken in a layer in the bottom of the prepared baking dish.
Top with half of the ham.
Sprinkle over 1/4 cup swiss, and 1/4 cup of Monter jack.
Repeat and then top with remaining chicken.
In a medium bowl, add the 5 tablespoons of melted butter, panko, and mix well. Set aside.
In a small saucepan over medium-high heat, add 2 tablespoons butter. Stir and let it melt.
Add the flour to the skillet and cook for 2 to 3 minutes, whisking continuously and making sure there are no lumps.
Whisk in the milk, broth, Dijon, and cayenne. Whisk occasionally until it begins to thicken.
Remove from the heat and stir in 1/2 cup of Swiss and a 1/2 cup of Monterey Jack, salt and pepper, stir until completely melted.
Pour the sauce over the casserole.
Sprinkle the remaining cheese over the top, followed by the panko mix.
Bake until the top is browned and the casserole is bubbling about 25 to 30 minutes.