Name: Chicken Cordon Bleu Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups cooked, shredded chicken; 1 1/2 cups diced ham; 1 to 1 1/2 cups shredded Swiss cheese; 4 oz cream cheese, softened; 1 cup milk or half-and-half; 1 tbsp Dijon mustard; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper, to taste; 2 tbsp butter (for sauce); 2 tbsp melted butter (for topping); 3/4 cup breadcrumbs or crushed crackers

When I first set out to turn the classic Chicken Cordon Bleu into a casserole, I had no idea it would become such a family favorite. I love the traditional version—crispy breaded chicken stuffed with ham and Swiss cheese—but let’s be honest: it can be a bit time-consuming for a weeknight dinner. That’s why this baked Chicken Cordon Bleu Casserole is such a win. It takes all the iconic flavors of the original and turns them into a warm, creamy, and cheesy dish that’s easy to prep and even easier to devour.

This casserole has comfort food written all over it. Layers of tender chicken, savory ham, and melty Swiss are hugged by a luscious Dijon cream sauce and topped with a buttery breadcrumb crust. It’s the kind of dish that brings people back for seconds (and thirds), and it’s just fancy enough to serve to guests without any stress. Whether you’re after a hearty weeknight dinner or a crowd-pleasing potluck idea, this recipe delivers every time.

Why You’ll Love This Chicken Cordon Bleu Casserole

Quick to assemble: No rolling, stuffing, or frying—just layer and bake.
Incredible flavor: The Dijon mustard and creamy sauce bring out the best in the chicken and ham.
Family-friendly: Even picky eaters can’t resist the cheesy topping and comforting texture.
Make-ahead magic: Assemble it in advance and pop it in the oven when you’re ready.
Perfect for leftovers: It reheats beautifully and makes a delicious lunch the next day.

What Kind of Chicken Should I Use?

You’ve got options when it comes to the chicken in this Chicken Cordon Bleu Casserole. I usually go for cooked, shredded chicken breasts because they’re lean and soak up the creamy sauce really well. But if you’ve got rotisserie chicken in the fridge, use it—it saves time and adds extra flavor. You can even use leftover grilled chicken or thighs if that’s what you have on hand. The key is to make sure the chicken is fully cooked before it goes into the casserole, since this dish is all about warming and melting, not cooking from scratch.

If you’re looking for convenience, canned chicken can work in a pinch, though it won’t have the same texture or richness as fresh. Just drain it well and fluff it with a fork before layering it in. The goal is tender, juicy chicken that plays well with the creamy sauce and salty ham.

Options for Substitutions

Cooking should be flexible, so here are a few smart swaps you can make if needed:

Cheese: Not a fan of Swiss? Try mozzarella for a milder flavor, or provolone for a creamier bite. Sharp white cheddar is also amazing if you want more punch.
Ham: Deli ham slices work great, but you can also use diced leftover holiday ham, or even turkey if that’s what you’ve got. Just keep it savory and not too sweet.
Cream sauce: Traditional recipes use a butter-flour roux, but you can shortcut with cream of chicken soup for speed. Just whisk in Dijon to keep that tangy kick.
Breadcrumb topping: No breadcrumbs? Use crushed Ritz crackers or panko mixed with a bit of melted butter for that golden crunch.
Gluten-free: Opt for GF breadcrumbs and a gluten-free flour blend for the roux—or skip the flour altogether and thicken the sauce with cornstarch.

Ingredients for This Chicken Cordon Bleu Casserole

Each ingredient in this dish has a job to do—bringing texture, flavor, and that signature creamy goodness. Here’s what you’ll need and why it matters:

Cooked Chicken
This is the base of the casserole. Use shredded or diced chicken breast or thigh—something tender that can soak up all the creamy, cheesy layers.
Ham
Salty and savory, ham adds that classic cordon bleu flavor. You can use deli slices, chopped ham, or leftover baked ham—just make sure it’s diced small enough to blend well into the layers.
Swiss Cheese
The traditional choice for Chicken Cordon Bleu, Swiss gives you that nutty, melty richness. It pairs beautifully with both chicken and ham.
Cream Cheese
Softened and stirred into the sauce, cream cheese brings creaminess and body to the whole casserole, creating a velvety texture.
Dijon Mustard
A little tang goes a long way. Dijon cuts through the richness of the cheese and cream, giving balance to the dish.
Garlic Powder & Onion Powder
These pantry staples build in extra depth of flavor without overwhelming the main ingredients.
Milk or Half-and-Half
This thins out the cream cheese into a pourable sauce, making the casserole moist and cohesive.
Butter
Used to toast the breadcrumbs into a golden, crispy topping that mimics the crust of the classic dish.
Breadcrumbs or Crushed Crackers
The crunchy topping that finishes everything off with texture and that satisfying golden-brown crust.
Salt and Black Pepper
To season all the layers just right—don’t skip the taste test before baking.

Step 1: Prepare the Chicken and Ham

Start by preheating your oven to 375°F (190°C). If you haven’t already, cook and shred your chicken or chop up a rotisserie chicken. Dice the ham into bite-sized cubes or strips. This step is all about making sure your proteins are ready to layer—no last-minute chopping while the sauce is bubbling.

Step 2: Make the Creamy Dijon Sauce

In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add 4 ounces of softened cream cheese and stir until smooth. Slowly whisk in 1 cup of milk or half-and-half to create a silky base. Stir in 1 tablespoon of Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, and a pinch of salt and pepper. Cook for a few minutes until the sauce thickens slightly, then remove it from the heat.

Step 3: Layer the Casserole

Lightly grease a 9×13-inch baking dish. Spread the shredded chicken evenly across the bottom. Scatter the chopped ham on top. Pour the warm Dijon cream sauce over the chicken and ham layers, spreading it evenly with a spatula so everything is covered.

Step 4: Add the Cheese

Sprinkle 1 to 1½ cups of shredded Swiss cheese over the top of the sauce. If you like your casserole extra cheesy, go wild and add a little more—no judgment here.

Step 5: Make the Buttery Topping

In a small bowl, combine ¾ cup of breadcrumbs (or crushed Ritz crackers) with 2 tablespoons of melted butter. Stir until the crumbs are evenly coated. Sprinkle the buttery topping evenly over the cheese layer.

Step 6: Bake Until Golden and Bubbling

Place the dish in your preheated oven and bake for 25–30 minutes, or until the top is golden brown and the edges are bubbling. If you want an extra crispy top, broil it for 2–3 minutes at the end—just keep a close eye on it so it doesn’t burn.

How Long to Cook the Chicken Cordon Bleu Casserole

Once your casserole is assembled, it needs about 25 to 30 minutes in a 375°F (190°C) oven. You’re not cooking raw ingredients here—just melting everything together and crisping up that golden topping.

If you made the casserole ahead of time and it’s coming straight from the fridge, add an extra 5 to 10 minutes to the bake time to make sure it’s heated all the way through. You’ll know it’s ready when the sauce is bubbling at the edges and the top is beautifully golden brown.

Tips for Perfect Chicken Cordon Bleu Casserole

Use room-temperature cream cheese: This helps it melt faster into a smooth sauce without lumps.
Don’t skimp on the Dijon: It’s key to that authentic cordon bleu flavor. One tablespoon is the sweet spot, but you can go up to two if you love the tang.
Layer strategically: Keep the chicken on the bottom so it soaks up all the creamy sauce, and finish with the breadcrumb topping for that satisfying crunch.
Pre-toast your breadcrumbs: For an extra layer of crispiness, toast the buttered crumbs in a skillet for a few minutes before sprinkling them on top.
Make it your own: Add chopped spinach or cooked broccoli between the chicken and ham for a veggie boost.
Rest before serving: Let the casserole sit for 5 minutes after baking so it sets slightly and slices more cleanly.
Don’t overbake: You want it creamy, not dry. Check for bubbling edges and a golden crust—no need to go beyond that.
Shred your own cheese: Pre-shredded Swiss often has anti-caking agents that affect melting. For the best texture, buy a block and shred it fresh.

Watch Out for These Mistakes While Cooking

Even a simple casserole like this one has a few pitfalls you’ll want to avoid. Here’s what to keep in mind to get the best results every time:

Using cold ingredients: Cold cream cheese or milk can make the sauce lumpy. Let them come to room temp first for a smoother mix.
Skipping seasoning: Don’t rely on ham and cheese alone for flavor—season the sauce to taste before assembling the casserole.
Not draining excess liquid: If you’re using leftover or frozen chicken, be sure it’s not watery, or your casserole will be soggy instead of creamy.
Overbaking: This casserole is best when everything is just melted and warmed through. Baking too long can dry out the chicken and separate the sauce.
Using pre-shredded cheese: It doesn’t melt as smoothly as freshly shredded cheese and can leave you with an oily top layer.
Uneven layering: Take time to spread ingredients evenly—otherwise, some bites will be all chicken, while others are all ham.
Burning the topping: If you broil for that golden finish, stay close! Breadcrumbs can go from crispy to charred in seconds.
Forgetting to let it rest: Cutting into it right out of the oven causes the sauce to run. A 5-minute rest firms everything up beautifully.

What to Serve With Chicken Cordon Bleu Casserole?

This dish is rich and comforting, so sides that are light, crisp, or refreshing balance it beautifully. Here are some delicious pairings to round out the meal:

Steamed Broccoli

Light, simple, and vibrant—broccoli cuts through the richness without overpowering it.

Mixed Greens Salad

A tossed salad with vinaigrette brings a cool, crisp contrast and a pop of acidity.

Garlic Bread

Because why not double up on comfort? Garlic bread is a hit with the creamy layers.

Roasted Asparagus

Roasting gives asparagus a nutty flavor that complements the Dijon and Swiss cheese.

Buttery Rice Pilaf

Mild, fluffy rice soaks up any extra sauce and makes the meal more filling.

Mashed Potatoes

Smooth and buttery potatoes pair perfectly with the tangy, savory sauce of the casserole.

Honey-Glazed Carrots

Their natural sweetness brings a great balance to the savory depth of the casserole.

A Light White Wine or Sparkling Water with Lemon

If you’re serving this for guests, a crisp drink refreshes the palate between bites.

Storage Instructions

Chicken Cordon Bleu Casserole stores like a dream, making it a great make-ahead or leftover-friendly dish.

Refrigerator: Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. It will keep well in the fridge for up to 4 days.
Freezer: You can freeze it either before baking (assembled but unbaked) or after it’s cooked. Wrap the dish tightly in plastic wrap and then foil, or use a freezer-safe container. It’ll stay good for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating: Warm individual portions in the microwave for 1–2 minutes or reheat the whole casserole in a 350°F oven for 20–25 minutes until hot throughout. If the top starts to brown too quickly, cover loosely with foil.

Estimated Nutrition

Here’s a general breakdown per serving, based on a yield of 6 servings. Exact values can vary depending on ingredients and brands used:

Calories: ~420
Protein: ~32g
Fat: ~28g
Saturated Fat: ~13g
Carbohydrates: ~10g
Sugar: ~2g
Fiber: ~1g
Cholesterol: ~105mg
Sodium: ~720mg

This dish is rich and satisfying, with a good dose of protein. To lighten it up, you could use reduced-fat cheese and milk or swap the cream cheese with Greek yogurt.

Frequently Asked Questions

What’s the best cheese to use if I don’t have Swiss?

While Swiss is traditional, you can substitute with Gruyère for a slightly nuttier flavor, mozzarella for a milder melt, or provolone for a smooth, creamy texture. Sharp white cheddar also works great if you want a stronger punch.

Can I make this casserole ahead of time?

Absolutely. You can assemble the entire dish up to 24 hours in advance, cover it tightly, and refrigerate it. When you’re ready to bake, just pop it in the oven and add 5–10 extra minutes to the cooking time.

Can I freeze Chicken Cordon Bleu Casserole?

Yes! Freeze it before or after baking. To reheat, thaw it overnight in the fridge and bake at 350°F until hot and bubbly—around 25–30 minutes. The texture stays creamy and comforting even after freezing.

What kind of ham works best?

Diced deli ham or leftover spiral-cut ham are ideal. Just make sure it’s not overly sweet (like honey-glazed), or it could clash with the Dijon and Swiss combo.

Is this recipe gluten-free?

Not by default, but it can be! Use gluten-free breadcrumbs or crackers and a GF flour blend or cornstarch for the sauce if you’re making a roux. Double-check your ham and Dijon labels too.

Can I add vegetables to this casserole?

Yes—steamed broccoli florets, spinach, or even sautéed mushrooms can be layered in with the chicken and ham for a more complete meal.

Can I use canned chicken?

You can. It’s not quite as flavorful as fresh or rotisserie chicken, but it works in a pinch. Just be sure to drain it well and fluff it with a fork before layering it in.

How do I make it lighter?

To cut down on calories, use low-fat cream cheese, skim milk, and reduced-fat Swiss. You can also scale back on the cheese and breadcrumb topping without losing too much flavor.

Conclusion

Chicken Cordon Bleu Casserole is one of those dishes that manages to be both indulgent and easy, hearty and elegant. Whether you’re making it for a cozy weeknight dinner or dressing it up for company, this creamy, cheesy bake delivers that classic comfort food vibe with minimal effort. The mix of tender chicken, savory ham, and rich Swiss cheese tied together with a Dijon cream sauce hits every note just right.

And the best part? You can tweak it to fit your mood, your pantry, or your guests. Once you’ve made it, it’s bound to become a staple in your rotation—because few things are better than comfort food made simple.