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Chicken Cordon Bleu Casserole is shown as a golden brown baked dish, ready to serve as a comforting meal.

Best Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole transforms the classic dish into an easy and comforting meal. It features juicy chicken, savory ham, and melty Swiss cheese in a creamy sauce, topped with crispy breadcrumbs. Perfect for busy weeknights or potlucks, this customizable recipe is sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked and shredded chicken
  • 1 cup diced ham
  • 1 1/2 cups shredded Swiss cheese, divided
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup bread crumbs panko recommended
  • 1/4 cup melted butter

Equipment

  • 9x13-inch baking dish
  • Large bowl
  • small bowl
  • Oven
  • measuring cups and spoons
  • Grease

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish.
  3. In a large bowl, combine the shredded chicken, diced ham, 1 cup Swiss cheese, cream of chicken soup, sour cream, Dijon mustard, garlic powder, and onion powder. Mix well.
  4. Pour the chicken mixture into the prepared baking dish and spread it out evenly.
  5. Sprinkle the remaining 1/2 cup Swiss cheese over the top.
  6. In a separate bowl, combine the bread crumbs and melted butter. Mix well.
  7. Sprinkle the bread crumb mixture over the cheese.
  8. Bake for 25-30 minutes, or until the casserole is heated through and the topping is golden brown and crispy.
  9. Let it rest for a few minutes before serving.

Notes

For a healthier option, use low-sodium cream of chicken soup or Greek yogurt instead of sour cream. You can substitute Swiss cheese with Gruyere, provolone, or mozzarella. Add sautéed onions, celery, and carrots for extra flavor. To make ahead, assemble the casserole and store it in the refrigerator for up to 24 hours before baking, adding a few minutes to the baking time. The baked casserole can be frozen for up to 3 months. Thaw it overnight in the refrigerator before baking. Tent with foil if breadcrumbs brown too quickly.