Chicken Cordon Bleu Casserole
This Chicken Cordon Bleu casserole has all the flavors and textures of the traditional rolled version without having to pound and roll the chicken breast. It’s perfect for an elegant or weeknight dinner and is ready in about 40 minutes!
Traditional Cordon Bleu recipes require flattening a chicken breast into a thin chicken cutlet, then layering ham and Swiss cheese, rolling all that up, securing it with a toothpice then either either pan-frying or baking the chicken.
This casserole isn’t nearly as cumbersome as the traditional version and it’s just as delicious!
Ingredients
The exact ingredients and measurements are in the recipe card below.
You’ll need about two pounds of chicken, diced ham, shredded Swiss and Monterey Jack cheese along with some basic seasonings and ingredients- butter, salt, pepper, garlic powder.
The creamy Mornay sauce (cheese sauce) is a classic French sauce made from a roux so you’ll need a little all-purpose flour, milk and chicken broth for the sauce. The topping consists of Panko crumbs and parsley.
Whenever I make this casserole, I usually serve it with roasted broccoli or a crisp green salad. It also pairs beautifully with Uncle Ben’s seasoned wild rice.
How to make it
Full instructions are listed in the recipe card below, but this gives you an idea of how quick and easy this casserole is! I recommend you use a 12″ inch skillet and have a whisk handy for the sauce.
- Season the cubed chicken then cook it for a few minutes on the stove; transfer the chicken to a plate.
- Add butter and flour to the same skillet and combine well; add milk and chicken broth, season with Dijon mustard and add shredded cheeses
- Assemble the casserole in a prepared baking dish with a layer of sauce, then chicken, ham, sauce, cheese and a crispy Panko topping. Bake until the top is golden brown
Recipe Tips
- Keep the heat on low while you’re making the cheese sauce
- Add milk and chicken broth to the roux while whisking constantly
Make ahead and reheating
This dish tastes best when freshly baked and while the chicken is still moist. If you want to make it in advance, I recommend assembling the uncooked casserole without the breadcrumbs, cover with foil and refrigerate for up to 3 days.
When ready to serve, heat oven to 375ºF, bring casserole to room temperature, add the Panko topping, and bake uncovered on the middle rack.
To reheat leftovers, place in a 300°F degree oven, cover with foil, and bake until its warm throughout.
I like to serve this easy Chicken Cordon Bleu recipe with a side of broccolini or broccoli; or steamed Brussels Sprouts.
Related recipes
- Butter Chicken
- Ratatouille
- Smoked Paprika Chicken with Basmati Rice
- Chicken Fricassee
- Easy Pork Schnitzel
- Perfect Beef Tenderloin
- Chicken Linguine Alfredo
♥ If you make this recipe, please leave a comment and rating below! Thank you!
Chicken Cordon Bleu Casserole
Equipment
- whisk
- 12" inch skillet
- 4 quart casserole dish (9 x 13)
Ingredients
Chicken Stuffing and Coating
- 2 pounds chicken breasts, cut into 1" inch cubes
- 2 tablespoons unsalted butter (to cook the chicken)
- 1 cup shredded Swiss cheese, divided (½ for the sauce; ½ for the topping)
- ½ cup shredded Monterey Jack cheese
- ½ cup diced ham
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 3 tablespoons unsalted butter( for the sauce)
- 3 tablespoons all-purpose flour (for the sauce)
- 1 cup milk
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- ½ teaspoon Kosher salt (for sauce)
- ⅛ teaspoon ground white pepper (for sauce)
- 1½ cups Panko breadcrumbs
- 3 tablespoons unsalted melted butter (for the Panko crumbs)
- 1 tablespoon dried parsley
Instructions
- Preheat oven to 375ºF; butter a 9 x 13 baking dish
- Cut chicken into 1" inch cubes and set aside2 pounds chicken breasts, cut into 1" inch cubes
- In a small bowl, combine chicken seasoning and set aside; sprinkle seasoning mix over chicken and toss until all the pieces are coated with the seasoning1 teaspoon Kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder
- In a 12" inch skillet on medium heat, add butter and chicken pieces in a single layer; flip the chicken until all pieces are white- about 3 minutes. (The chicken will not be cooked through at this point); transfer chicken to a plate and set aside2 tablespoons unsalted butter (to cook the chicken)
- In the same skillet you used for the chicken, turn the heat down to low and add butter; once butter is melted, sprinkle in flour and whisk together for 1 minute; gradually add in milk and chicken while whisking constantly; cook sauce for 2-3 minutes until it begins to thicken then remove it from the heat3 tablespoons unsalted butter( for the sauce), 3 tablespoons all-purpose flour (for the sauce), 1 cup milk, 1 cup chicken broth
- Add Dijon mustard, salt and white pepper to sauce; combine well; add half of the Swiss cheee and all of the Monterey Jack cheese; cook on low, stirring continuously until the cheese is smooth and melted2 tablespoons Dijon mustard, ½ teaspoon Kosher salt (for sauce), ⅛ teaspoon ground white pepper (for sauce), ½ cup shredded Monterey Jack cheese
- Pour one cup of the sauce into the bottom of the baking dish; then add the chicken in a single layer; sprinkle the diced ham. Sprinkle remaining Swiss cheese and pour the remaining sauce over the casserole½ cup diced ham
- In a mixing bowl, combine Panko crumbs, dried parsley and melted butter; combine well and distribute evenly over the casserole; bake uncovered on the middle rack for 20-30 minutes or until the top gets a nice golden brown1½ cups Panko breadcrumbs, 1 tablespoon dried parsley, 3 tablespoons unsalted melted butter (for the Panko crumbs)
