Chicken Cordon Bleu Casserole (Printable Version)

Layers of chicken, ham and Swiss in a creamy Dijon sauce, topped with Parmesan-Panko and baked until golden.

# Ingredient List:

→ Meats

01 - 4 cups cooked chicken breast, diced or shredded
02 - 1 cup cooked ham, diced

→ Dairy

03 - 2 cups Swiss cheese, shredded
04 - 1/2 cup Parmesan cheese, grated
05 - 2 cups whole milk
06 - 4 tablespoons unsalted butter

→ Vegetables

07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced

→ Dry Goods

09 - 1/4 cup all-purpose flour
10 - 1 cup Panko breadcrumbs

→ Condiments & Seasonings

11 - 2 tablespoons Dijon mustard
12 - 1/2 teaspoon kosher salt
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon smoked paprika

# Step-by-Step Instructions:

01 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish to ensure easy serving.
02 - Melt unsalted butter in a saucepan over medium heat. Add the diced onion and minced garlic, cooking for 2 to 3 minutes until fragrant and soft.
03 - Whisk in all-purpose flour and cook for 1 minute. Gradually pour in whole milk while whisking constantly until smooth. Simmer for 3 to 4 minutes until the sauce thickens slightly.
04 - Add Dijon mustard, kosher salt, black pepper, and smoked paprika to the sauce, stirring thoroughly. Remove the pan from heat.
05 - Place half of the cooked chicken in the prepared baking dish, add all of the diced ham, and top with half of the shredded Swiss cheese. Repeat layers with remaining chicken and Swiss cheese.
06 - Evenly pour the warm sauce over the layered chicken, ham, and cheese.
07 - In a small mixing bowl, combine Panko breadcrumbs with grated Parmesan cheese. Spread this mixture evenly over the prepared dish.
08 - Place the casserole uncovered in the preheated oven and bake for 30 to 35 minutes, or until the topping is golden brown and the contents are bubbling.
09 - Remove from the oven and allow to rest for 5 minutes to set before slicing and serving.

# Tips from hearthlykitchen:

01 -
  • It's the kind of meal that tastes far more effortful than it really is—no roulades or fuss, just cozy layers.
  • The golden crust and gooey cheese make even the pickiest eaters come back for seconds.
02 -
  • If you skip the resting time, the cheesy sauce can slide everywhere—patience pays here.
  • I once used pre-shredded cheese in a hurry, but it never melted as smoothly as hand-shredded Swiss.
03 -
  • Layer the cheese close to the edges—those browned, bubbling bits are the best bites.
  • Let the sauce cool for a minute before pouring so it doesn’t melt the cheese prematurely.

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