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This Chicken Cordon Bleu Casserole is the perfect easy meal for those who love the combination of chicken and ham with plenty of cheese and creaminess in a classic Cordon Bleu recipe! This recipe is easy to make and will be a hit with your whole family!
If you’re looking for more family-friendly casseroles that are easy to make and everyone will love, we’ve got you covered! Try the Million Dollar Spaghetti, King Ranch Casserole, or Cracked Chicken Casserole next!
Chicken Cordon Bleu Casserole
This Chicken Cordon Bleu Casserole is an easy, foolproof meal that even picky eaters will enjoy! It is made with simple ingredients like chicken, ham and cheese in a creamy sauce. Everyone from kids to adults go crazy for the taste and texture of this irresistible dish!
Fuss-free and flavorful rotisserie chicken is layered with ham, Swiss cheese, a wonderful lemon cream sauce and topped with buttery panko breadcrumbs. Bake until bubbly and golden brown for a hearty, satisfying meal perfect for busy weeknights. You can even assemble the casserole a day in advance! See the “Storing Remaining Items” section for advance instructions.
Ingredients required
This Chicken Cordon Bleu Casserole recipe uses several kitchen staples for a mouth-watering, scrumptious dinner! This is a great recipe for using up leftover shredded chicken and ham if you have them. You can find exact measurements for each ingredient on the recipe card below.
- Chicken Breast: Rotisserie chicken is great because it’s convenient and adds so much extra flavor.
- ham: Deli ham is really easy but if you have leftover cooked ham, that works great too!
- Cheese: Swiss cheese is the traditional cheese used in Cordon Bleu dishes, but Gouda or provolone are also delicious. You want a creamy cheese that is nice and melty.
- Butter: Mix with breadcrumbs and seasoning, allowing the topping to brown up golden.
- Breadcrumbs: We are using Panko bread crumbs For delicious crispiness.
- Spice: The Italian seasoning and salt give the bread an extra flavor.
Lemon Cream Sauce
- Butter: Unsalted butter makes the cream sauce flavorful and rich.
- Flour: To thicken sauce for Chicken Cordon Bleu Casserole.
- Broth: Use low sodium, good quality chicken broth for flavor and consistency in the lemon cream sauce.
- Milk and Cream: This combo makes the sauce very creamy and smooth.
- Dijon Mustard: For a mild tangy taste.
- Cheese: The sauce is finished with a mixture of grated Parmesan cheese and grated Swiss cheese.
- Lemon juice: Adds a wonderful fresh, lemony flavor.
- Salt Pepper: To taste!
How to make Cordon Bleu Casserole
There are several steps to follow while making this casserole, but they are all very simple and straightforward. After you’ve made the topping and sauce for the Cordon Bleu Casserole, assemble all the layers in a pan and bake! Here’s how it all comes together:
- Preparation: Preheat oven to 350 degrees Fahrenheit and spray a 3-quart baking dish with pan spray.
- Add the meat: Spread the shredded chicken on the bottom of the pan. Sprinkle the ham evenly over the chicken.
- Make the topping: In a small bowl, combine the melted butter, panko, Italian seasoning, and salt. Set aside.
- Making the sauce: Prepare the lemon cream sauce by melting the butter in a medium saucepan over medium heat. Once melted, add the flour and mix. Continue to whisk until the mixture becomes nutty and fragrant and the bubbling subsides, about 2 minutes.
- Finish the sauce: Slowly whisk in the broth, milk, cream, and dijon. Whisk until smooth and thick, which should only take a minute or two. Slowly beat in the cheese until it is completely melted. Add lemon juice and salt and pepper to taste.
- Assemble and bake: Pour sauce evenly over chicken and ham and top with shredded Swiss cheese. Top with the panko mixture and bake until the casserole is bubbling and the breadcrumbs are golden brown, 30-35 minutes. Top cordon bleu casserole with chopped parsley and hollandaise, if desired.
Tips and Variations
Here are some helpful tips and ways to make this recipe your own! This Chicken Cordon Bleu Casserole is so delicious, I know your family will go crazy for it just like mine!
- Different Chicken: The recipe card calls for rotisserie chicken, but you can use any cooked, boneless chicken. This can be leftover chicken from another recipe, frozen cooked chicken, canned, or whatever you cooked and chopped or shredded for this recipe! Keep it simple and use what you have on hand.
- Type of ham: Cubed ham adds great texture, as does any ham. Use chopped deli ham, diced ham, leftover grilled ham…just make sure the ham you use is cut into bite-sized pieces.
- Broil: Don’t panic if the panko isn’t browning too deeply! You can brown it by turning the oven to broil for a minute or two, but watch closely so it doesn’t burn.
Storing leftovers
- Go ahead: Cordon Bleu Casserole is a great make-ahead meal! You can make the sauce up to 3 days in advance and store it in the refrigerator in an airtight container until you’re ready to assemble your casserole. You can assemble the entire casserole the day before, cover, and store in the refrigerator. Allow 10-15 additional minutes of baking time as all ingredients cool.
- Leftovers in the refrigerator: Store leftovers in an airtight storage container in the fridge for up to 4 days.
- In the freezer: To freeze, transfer leftovers to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Heat the leftover Cordon Bleu casserole in the oven at 350 degrees Fahrenheit for 10-15 minutes until the casserole reaches 165 degrees Fahrenheit. You can also reheat individual servings in the microwave.
More delicious casserole recipes
Casseroles are some of our favorite meals! They’re easy to make, delicious, and super convenient! For all of my family’s favorites, check out this complete list of casseroles!
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- Preheat oven to 350 degrees Fahrenheit and spray a 3-quart baking dish with pan spray.
- Spread the shredded chicken on the bottom of the pan. Sprinkle the ham evenly over the chicken.
- In a small bowl, combine the melted butter, panko, Italian seasoning, and salt. Set aside.
- Prepare the lemon cream sauce by melting the butter in a medium saucepan over medium heat. Once melted, add the flour and mix. Continue to whisk until the mixture becomes nutty and fragrant and the bubbling subsides, about 2 minutes.
- Slowly whisk in the broth, milk, cream, and dijon. Whisk until smooth and thick, which should only take a minute or two. Slowly beat in the cheese until it is completely melted. Add lemon juice and salt and pepper to taste.
- Pour sauce evenly over chicken and ham and top with shredded Swiss cheese. Top with the panko mixture and bake until the casserole is bubbling and the breadcrumbs are golden brown, 30-35 minutes. Top with chopped parsley and hollandaise, if desired.
Offering: 1servingCalories: 572kilocaloriesCarbohydrates: 20gProtein: 24gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 132mgSodium: 1139mgPotassium: 310mgFiber: 1gSugar: 5gVitamin A: 1241IUVitamin C: 5mgCalcium: 468mgIron: 2mg
Nutritional information is calculated automatically, so it can only be used as an approximation.
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