Chicken Cordon Bleu Casserole is a cozy, delicious twist on the classic French dish. It brings together tender chicken, gooey melted cheese, and savory ham, all baked together in a creamy sauce. The crispy topping adds a nice crunch, making every bite satisfying and full of flavor.
I love making this casserole when I want something comforting but not too fussy. It’s a great way to enjoy all the tasty parts of chicken cordon bleu without the extra steps of rolling and frying. Plus, it’s perfect for feeding a crowd or having leftovers that taste just as good the next day.
My favorite way to serve this casserole is with a simple side of steamed veggies or a fresh green salad. It feels like a warm, homey meal that brings everyone to the table with smiles. Whenever I make it, I find myself looking forward to that crispy, cheesy top and the creamy, melty inside—the kind of dish that makes you feel right at home.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works really well here since it stays tender. You can use rotisserie chicken for a quick shortcut or leftover chicken to save time.
Ham: Diced cooked ham gives that classic cordon bleu flavor. If you prefer, turkey or smoked turkey breast works as a milder alternative.
Cheese: Swiss cheese offers that signature nuttiness. If you can’t find Swiss, Gruyère or Emmental are great substitutes. Mozzarella adds gooey meltiness, but feel free to add more Swiss if you want a stronger taste.
Pasta: Pasta like penne or rotini holds the sauce well. If you want a lower-carb option, cooked cauliflower florets can be a nice twist.
Panko Breadcrumbs: These give a crispy, golden topping. If unavailable, crushed cornflakes or regular breadcrumbs work fine, though texture might be slightly different.
How Do I Make a Smooth and Creamy Sauce for This Casserole?
The sauce is key for creamy, rich flavor without being runny. Here’s how to get it just right:
- Start by melting butter over medium heat and whisking in flour to create a roux — this cooks out the raw flour taste.
- Slowly add milk while whisking constantly; this prevents lumps from forming.
- Keep cooking and whisking until the sauce thickens smoothly — about 4 to 5 minutes.
- Add Dijon mustard and garlic powder for flavor, then season with salt and pepper.
Patience is important — add milk gradually and stir well. The creamy sauce ties all ingredients together and keeps the casserole moist and cheesy.
Equipment You’ll Need
- 9×13-inch casserole dish – perfect size for even baking and serving a crowd.
- Medium saucepan – ideal for making the creamy sauce smoothly without burning.
- Whisk – helps blend the roux and milk without lumps for a silky sauce.
- Mixing bowl – to combine your chicken, pasta, ham, and cheese easily.
- Wooden spoon or spatula – great for folding the sauce into the mixture gently.
Flavor Variations & Add-Ins
- Swap ham for cooked bacon or pancetta – adds a smoky, crispy twist I love for extra crunch.
- Use smoked gouda or fontina instead of Swiss – for a richer, creamier cheese flavor.
- Add sautéed mushrooms or spinach – these give extra earthiness and some green goodness.
- Mix in cooked broccoli florets – it pairs well with cheese and adds texture and nutrients.
How to Make Chicken Cordon Bleu Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken breast, diced
- 2 cups cooked pasta (e.g., penne or rotini)
- 1 ½ cups diced cooked ham
- 2 cups shredded Swiss cheese, divided
- 1 cup shredded mozzarella cheese
For The Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper to taste
Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Time Needed
This casserole takes about 20 minutes to prepare and around 25 to 30 minutes to bake. After baking, let it rest for 5 minutes before serving. So total time is roughly 50 to 55 minutes from start to ready-to-eat.
Step-by-Step Instructions:
1. Get Oven and Dish Ready:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish to keep the casserole from sticking.
2. Mix Chicken, Pasta, Ham, and Cheese:
In a large mixing bowl, add diced cooked chicken, cooked pasta, diced ham, 1 ½ cups of Swiss cheese, and the mozzarella cheese. Gently toss these together and set aside while you make the sauce.
3. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and keep whisking for about 1 minute. This forms a roux, which helps thicken the sauce.
Slowly add the milk in small amounts, whisking constantly to prevent lumps. Keep whisking as the sauce thickens, about 4-5 minutes. Once thick and smooth, stir in Dijon mustard, garlic powder, salt, and pepper. Remove sauce from heat.
4. Combine Sauce with Chicken Mixture:
Pour the creamy sauce over the chicken and pasta mix. Use a spatula or wooden spoon to fold everything together gently, making sure the sauce coats all the ingredients evenly.
5. Assemble and Add Topping:
Spread the mixture into your prepared casserole dish evenly. Next, mix the panko breadcrumbs and grated Parmesan cheese in a small bowl. Sprinkle this breadcrumb mixture evenly over the top of your casserole to add a crunchy crust.
6. Bake Until Golden and Bubbly:
Place the casserole in the oven and bake, uncovered, for 25 to 30 minutes. You’ll know it’s ready when the topping is golden brown and the casserole is bubbling around the edges.
7. Cool and Serve:
Remove from the oven and let the casserole rest for about 5 minutes before serving. This lets it set up a bit and makes it easier to cut and serve.
Sprinkle the fresh parsley on top for a pop of color and fresh flavor. Enjoy your warm, cheesy Chicken Cordon Bleu Casserole!
Can I Use Frozen Chicken for This Casserole?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking and dicing. Thaw it safely in the refrigerator overnight or use the defrost setting on your microwave.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
What Can I Substitute for Swiss Cheese?
If you don’t have Swiss cheese, Gruyère, Emmental, or even mozzarella can be great substitutes. These cheeses melt well and keep that creamy, cheesy flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, crisp up the breadcrumb topping under the broiler for a minute or two after reheating.
