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posted by Christy Denneyon Aug 18, 2022101 comments »
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Chicken Cordon Bleu Casserole has layers of chicken, ham, cheese sauce, and buttery Panko breadcrumbs. This is an easy dinner that everyone loves.
CHICKEN CORDON BLEU RECIPE
It’s the week after Thanksgiving and I have no desire to cook anything unless it’s as easy as pie. Wait. No more pie. That was last week. I love Chicken Cordon Bleu and wanted to make an easy version of it to share with you.
WHAT’S IN CHICKEN CORDON BLEU?
- Chicken
- Ham
- Swiss Cheese
- Dijon mustard
The ingredients in this casserole are pretty simple. We are just layering them in casserole form instead of rolling up each individual chicken breast.
INGREDIENTS IN THIS DISH:
- CHICKEN – Rotisserie chicken is used in this dish but any leftover chicken will do.
- HAM – I like to use diced ham from a ham steak or leftover ham.
- SWISS CHEESE – Swiss is the traditional cheese in Chicken Cordon Bleu and has a sharp taste. If you prefer another cheese you can use mozzarella, provolone, or cheddar.
- DIJON MUSTARD – A little milder than yellow mustard and gives it that distinct taste.
- LEMON JUICE – Brightens the flavor and gives it a little zing.
- PANKO BREAD CRUMBS – Panko breadcrumbs are a Japanese bread crumb made from white bread. They can be found by the regular breadcrumbs at the grocery store. Regular bread crumbs can be substituted.
HOW TO MAKE CHICKEN CORDON BLEU CASSEROLE?
Layer the chicken on the bottom of the casserole dish.
Layer the ham on top of the chicken.
For the cheese sauce:In a saucepan, melt the butter over medium heat. Sprinkle the flour on top and cook for 1-2 minutes or until mixture gets dry and clumpy. Whisk in the milk slowly. Add the mustard, lemon juice, garlic powder and salt. Simmer for 3-5 minutes whisking constantly until mixture thickens.
Remove from heat and stir in the Swiss and Parmesan cheese. Taste and add more salt if needed. Pour evenly over ham and cheese mixture.For the Panko topping: In a small bowl, combine the Panko breadcrumbs and melted butter well. Sprinkle over the casserole.
Bake uncovered for 30-35 minutes or until breadcrumbs are golden brown and casserole is bubbly. Let cool for about 5-10 minutes then serve.
WHAT TO SERVE WITH THIS?
We like it with a Caesar salad, broccoli, or asparagus. If you want to you can serve it over pasta or rice to make it go further.
OTHER CHICKEN RECIPES:
- Chicken Cordon Bleu Soup
- Easy Chicken Cordon Bleu
- Chicken Stroganoff
- Baked Chicken Chimichangas
- Chicken Taco Soup
- Creamy Chicken Potato Soup
- Grilled Chicken Cordon Bleu
- Chicken Tortilla Soup
- Chicken Cordon Bleu Lasagna
Chicken Cordon Bleu Casserole
4.49 from 354 votes
Chicken Cordon Bleu Casserole has layers of chicken, ham, cheese sauce, and buttery Panko breadcrumbs. This is an easy dinner that everyone loves.
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Prep Time: 5 minutes mins
Cook Time: 40 minutes mins
Total Time: 45 minutes mins
Servings: 8 servings
Ingredients
- 5 1/2 cups shredded rotisserie chicken
- 2 cups cubed ham
CHEESE SAUCE:
- 4 tablespoons unsalted butter
- 1/4 cup all-purposed flour
- 2 cups milk
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, (add more to taste)
- 1 1/4 cups shredded Swiss cheese, (5 ounces)
- 1/4 cup grated Parmesan cheese
PANKO TOPPING:
- 1 cup Panko bread crumbs
- 2 tablespoons butter, melted
Instructions
Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
Layer the chicken on the bottom of the casserole dish. Layer the ham on top of the chicken.
For the cheese sauce: In a saucepan, melt the butter over medium heat. Sprinkle the flour on top and cook for 1-2 minutes or until mixture gets dry and clumpy. Whisk in the milk slowly. Add the mustard, lemon juice, garlic powder and salt. Simmer for 3-5 minutes whisking constantly until mixture thickens. Remove from heat and stir in the Swiss and Parmesan cheese. Taste and add more salt if needed. Pour evenly over ham and chicken mixture.
For the Panko topping: In a small bowl, combine the Panko breadcrumbs and melted butter well. Sprinkle over the casserole.
Bake uncovered for 30-35 minutes or until breadcrumbs are golden brown and casserole is bubbly. Let cool for about 5-10 minutes then serve. You can serve this by itself or over pasta or rice.
Video
Notes
WHAT TO SERVE WITH THIS?
We like it with a Caesar salad, broccoli, or asparagus. If you want to you can serve it over pasta or rice to make it go further.
Serving: 1grams
Cuisine: American
Course: All Recipes
Author: Christy Denney
All Recipes Casseroles Cheese Chicken Easter Recipes Holiday Recipes Main Dishes Pork
published on Aug 18, 2022
101 comments Leave a comment »
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101 comments on “Chicken Cordon Bleu Casserole”
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Precious — Reply
I followed the recipe to a T except at my Parmesan cheese, was shredded instead of grated (like the powdery stuff).
I was purposely experimenting by making it the night before, and putting it in the refrigerator and then pulling it out to bake today.
It tasted fine when it first came out, but it was extremely dry, no cream in us whatsoever, so I’m wondering if it’s because of the fact that I refrigerated overnight? If that’s the case, then freezing, the head would not be a good idea at all as recommended in earlier commentsAlso, even last night when I poured the sauce over it, I had to spread it was more like an icing texture than a sauce, so I’m not exactly sure what went wrong.
I’ll definitely make it again and just do some tweaks. I didn’t want today’s ingredients to be a total loss so I whipped up a quick can of cream of chicken with half of can of water and stirred that into the mix put more bread crumbs on top and popped it back in the oven and I think it’ll be fine now.
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Elaine Williams — Reply
Incredibly easy and delicious comfort food that’s good enough for company.
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Steve P — Reply
When I make casseroles like this, I usually split the ingredients into two pans and freeze one for a future date. Can this dish be prepared and stored in the freezer before baking?
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Christy Denney — Reply
Yes, absolutely. Leave the panko breadcrumbs off when freezing.
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Donna — Reply
CAN NOT wait to make this. However, I am doing “kinda” low carb and do use Panko toppings in recipes….on the other hand, flour is a no-no. Can I substitute either Cornstarch to thicken the sauce or just leave out the flour altogether? Your speedy reply will be MUCH appreciated since I’d like to make this tomorrow for guests. Thank you!!! Donna
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Christy Denney — Reply
Sorry! I didn’t see this until now. I have used cornstarch or xanthum gum to thicken the sauce.
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Terry Lamm — Reply
This sounds great, but I don’t like Dijon mustard. Can I leave it out or substitute regular mustard (just use less), or powdered mustard instead?
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Christy Denney — Reply
Yes you can definitely leave it out or use powdered or regular mustard
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Susan Rice — Reply
This is so so so good. That creamy sauce wrapped around chicken and ham is oh so good. I’m chewing as we speak. Wow I am impressed. Will make this again Thank You!!!!
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Christy Denney — Reply
thank you!
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Mckayla Mercer — Reply
Do you think i could smoke a couple hams in place of the deli meat? Im making this for around 100 people and deli meat is SO EXPENSIVE
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Christy Denney — Reply
Yes absolutely!
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Lise Maddox — Reply
I made this as directed and the family loved it! Now I would like to make it for a club meeting – about 15 adults. I will nearly double the ingredients, but liked the idea of serving it over noodles. What are your suggestions for how to do that in one casserole dish? Thanks!
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Julie Marrero — Reply
I saw a different recipe using cooked wide egg noodles, in the casserole, bottom layer. Maybe give that a try? Good luck! I’m trying this recipe today. 😊
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Christy Denney — Reply
I would put them on the bottom and then add the rest on top
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Jean PLUNKETT — Reply
Can this be made the day ahead and then cooked? Also can leftovers be frozen?
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Christy Denney — Reply
YEs and you can freeze leftovers
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Brenda Schrampfer — Reply
Delicious. I’ve made versions of Cordon Bleu for many years, but this one was so quick and easy. Of Course, I used what I had: 6 poached tenders. 6 slices of Deli ham. a can of Cream of chicken soup, slices of Havarti cheese, 4 ozs sour cream, 2 ozs. saute’edsh*take mushrooms, plain panko. no additional butter for the topping.
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Christy Denney — Reply
Thank you!!
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Stacey — Reply
I really want to make this to give to a family for the next day – I saw you tell someone else to leave the crumb topping off however, since I’m going to be giving it to someone else I’d really like to make it as simple as possible for them. Do you think I should add the breadcrumb topping and just make the recipe as you say and bake it, let cool, cover, then refrigerate overnight and just tell my friend to reheat in the oven?
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Christy Denney — Reply
I personally would just put the topping in a baggie and tell her to reheat with the topping on top or it will get soft.
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Carol — Reply
Can I freeze this after cooking ? If so, how then do I thaw and reheat?
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Christy Denney — Reply
I would thaw in the fridge overnight and bake at 350 for 10-15 minutes
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ellie — Reply
so good made it with pasta in it and it came out fantastic!!
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Christy Denney — Reply
Yummy
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Andrea — Reply
Just made this and was great base. I sauted my chick and deglazed with white wine. I also used gruyere and Parm for cheese sauce. Sprinkled asparagus between sauce and bread crumbs. Hubby loved and he’s a casserole hater 😁 Thanks for the recipe
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Christy Denney — Reply
You’re welcome!
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Cindy Mc — Reply
Just tried this delish dish! It was so yummy!! Watching the carbs so I did an equal replacement of white flour with almond flour. No problem thickening it up. Topping was 2 T melted butter, 1/2 c almond flour and 1/2 cup shredded parm. Topping was crunchy and delicious! Thanks for the recipe!!
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Christy Denney — Reply
You’re welcome
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Cindy colyer — Reply
Corndon blue recipe is delicious!!!!!
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Christy Denney — Reply
Thank you!
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Jane — Reply
Can this be made the night before and baked the next day with good results? Thanks!
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Christy Denney — Reply
Yes! Leave the panko topping off until the next day when baking though
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Luke Beldin — Reply
Left over ham from Christmas and rotisserie chicken, this is my new favorite dish!!
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Christy Denney — Reply
Thank you!
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Carey — Reply
Made this tonight. I crushed some ritz crackers & adde some crushed Dried durkee onions mixed with some melted butter for the topping. Yum!!!!! Love all your recipes! ❤️
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Christy Denney — Reply
Sounds delicious!
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JS — Reply
How can I modify this to add rice into the casserole ? What about the amount of moisture for cooking the rice ? How should it be layered?
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Christy Denney — Reply
I would just add cooked rice to the bottom of the casserole. It should be plenty moist with the sauce on top
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Amber — Reply
I made this for my family of 6 last night. Kids are pretty picky. There was not any left. Followed the recipe exactly and it turned out amazing!!
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Christy Denney — Reply
So happy to hear this!
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Rell — Reply
Whether it’s this recipe, or nearly any recipe for a casserole with a crumb topping, I mix grated parmesan cheese into the crumbs and butter. It takes the topping to a whole new and improved level. If one likes the top to have a more golden/brown color, mix a bit of paprika into the crumb mixture. Give it a try.
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Rell — Reply
I forgot to mention proportions. I’d say mix
1 part cheese to 2-3 parts bread crumbs.-
Bobbi — Reply
I made this tonight for dinner. I’m not a fan of Swiss cheese, so I used mozzarella instead. Turned out amazing!
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Michelle Cochran — Reply
Made this for the first time tonight for my family and we all loved it. I didn’t have any rotisserie chicken so I just cooked some chicken in butter and seasonings and it tasted so good. My dad even went back for seconds and he’s the most picky person I know besides myself.
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Christy Denney — Reply
Oh wow! Glad you liked it.
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Linda — Reply
My family loved this! I used less chicken and added in rainbow rotini and added 1/4 cup of bacon just for kicks.
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Christy Denney — Reply
Glad you liked it!
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Terry Davis — Reply
I used a hostess ham for this, and the casserole came out soupy. These hams are injected with a lot of water, which comes out when cooked. Likely should have nuked it before cutting it up and adding it
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Bella — Reply
this dish was amazing, i would totally make it again!!
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Christy Denney — Reply
Thank yoU!
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Jean Chestnut — Reply
We had to try this recipe since we are huge fans of Cordon Bleu.
I will say this one is a keeper.-
Christy Denney — Reply
Awesome!
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Carli — Reply
Making this today with leftover turkey instead of chicken 🤤 im diabetic so hoping this wont spike my sugars 🤞
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Christy Denney — Reply
Carli,
I’ve found that carbs spike my blood sugar so maybe leave off the panko crumbs
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Karen Williams — Reply
I made this exactly as written. My husband and mother both enjoyed it very much. My husband told me to save to our regular dinner rotation. Winner, winner, Chicken Cordon Bleu dinner!
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Christy Denney — Reply
So happy to hear that.
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Candace — Reply
Can this be done in the crockpot?
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Christy Denney — Reply
I haven’t tried it in the crockpot so I can’t be sure.
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Libby — Reply
I fixed this tonight and we really enjoyed it! I had a lot of deli ham I was looking to use up so that is what I put on top of the rotisserie chicken(both white and dark meat). I’ll fix it again!
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Christy Denney — Reply
Glad you liked it!
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Michelle Traphagen — Reply
This was the best recipe! A permanent addition to our meal rotation! I ended up halving everything but the sauce and preparing an 8X8 casserole. I had a bit extra to make a smaller, 4X4 casserole too!
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Christy Denney — Reply
Glad you liked it!
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Annette — Reply
I made this for dinner last night. Delicious! It will be joining our regular rotation of meals. Thank you!
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Christy Denney — Reply
Awesome to hear!
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MICHELLE VENTO — Reply
can this be prepared night before?
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Christy Denney — Reply
Sure!
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Cindy — Reply
Can I add eggs to this for Easter breakfast?
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Christy Denney — Reply
Like in the casserole? I haven’t tried that so I can’t be sure if it will work.
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Phyllis — Reply
Thanks for sharing this recipe. We made it yesterday and served it with mini penne pasta. I split the recipe to make a dish to share and could have used more sauce. Otherwise, it’s easy and delicious. And easy enough to make a little more cheese sauce for the left overs!
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Christy Denney — Reply
Great to hear!
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Melissa — Reply
We discovered this recipe a few months ago and it is one of our favorites!
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Christy Denney — Reply
Aww thanks!
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Roxann — Reply
This will be my second time making this dish.my family loves it I would recommend this recipe to all of my family and friends.
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Christy Denney — Reply
Aw thanks!
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Sheila — Reply
This is wonderful! I used havarti cheese instead of Swiss and it was very creamy!!
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Christy Denney — Reply
Havarti is a great sub!
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Mary Obermeier — Reply
Love this recipe. One question though. When I went to serve it there was a pool of water in the bottom of the pan. Can’t figure out how that happened. There is no water in the recipe. Could it be from the ham I bought or the fact I used skim milk instead of regular? Any ideas?
It did not seem to affect the recipe. It was not watery.-
Christy Denney — Reply
Chicken has water in it so depending on the moisture of your chicken this could happen.
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Roya — Reply
Skim milk doesn’t have the milkfat needed to make a thick sauce, it could be that.
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Lynette — Reply
I made this and used stove-top stuffing (made according to directions) instead of panko for the topping, it made it a little more filling and added a yummy flavor. It was delicious
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Christy Denney — Reply
Thank you!
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Jeremy pigula — Reply
You rock!!!
Can’t wait to eat this.
Thank You to the girl who ate everything, but not this I’m eating this one 😬👍.
Jeremy-
Christy Denney — Reply
Haha go right ahead!
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Carol D — Reply
Delicious. I added some leftover cooked broccoli between the chicken and ham.
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Christy Denney — Reply
Great addition!
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Lauren E — Reply
Hey Chrissy, could I use cubed raw chicken in lieu of the rotisserie?
I’m trying this tonight and am so excited! Please let me know.Thanks!
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Lauren E — Reply
Christy* sorry! My phone auto corrected
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Christy Denney — Reply
Yes you can. Just make sure the chicken is done!
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Nisie W. — Reply
What are the baking instructions if it is frozen?
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Christy Denney — Reply
Just thaw in the fridge and bake as directed.
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Jen S. — Reply
This was delicious! My whole family loved it, but my VERY picky 12-year-old son loved it SO much that he had THREE SERVINGS!! I have a hard enough time getting him to eat one serving at dinnertime, so I was blown away!! This is definitely a recipe I will be making again – thank you!!
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Christy Denney — Reply
Awesome awesome awesome!
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Lisa — Reply
Are you using both white and dark meat from the rotisserie, or just white? Thanks!
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Christy Denney — Reply
Whatever you prefer. We use all white.
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Donna M — Reply
YUMMY!!!! I made this last night and thought it was soooo good! Thank you for the recipe, Christy! I didn’t make a pasta to go along with it, but when I made it, I wasn’t sure it needed one. I should have and definitely will next time. Not that you can’t eat it as is, but noodles would have been a great accompaniment, or even rice. This is a great dish to feed a bunch or take to a pot luck. And I thought it definitely tasted like chicken cordon bleu!
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Christy Denney — Reply
So happy to hear that!
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Jennifer — Reply
What do you like to serve with this?
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Christy Denney — Reply
We like it with a caesar salad, broccoli, or asparagus. If you want to you can serve it over pasta or rice.
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Paige Cassandra Flamm — Reply
This is the ultimate winter comfort food!
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Christy Denney — Reply
Thanks Paige!
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