Chicken Cordon Bleu Casserole is a hearty dish that transforms the classic flavors of chicken cordon bleu into a simple, crowd-pleasing bake. With layers of tender chicken, smoky ham, and melty Swiss cheese covered in a rich, creamy sauce and topped with buttery breadcrumbs, it’s hard to resist. This casserole is perfect for feeding the whole family or preparing ahead for busy weeknights.
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When I need a recipe that brings everyone together without much fuss, this Chicken Cordon Bleu Casserole is always a win. It’s ideal for family dinners or feeding a crowd during gatherings because it’s hearty, satisfying, and can be prepped ahead of time. I love that leftovers store beautifully in the fridge or freezer, making it a lifesaver for busy weeks.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Cordon Bleu Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this casserole straightforward if you follow these easy instructions.
Layer the Base
Start by preheating your oven to 350ºF and preparing a 9×13-inch baking dish with nonstick spray. I always use my favorite baking dish—it’s just the right size, and I love being able to see when the sauce starts bubbling at the edges. Plus, it’s held up after years of casseroles without a single chip.
Arrange the pulled rotisserie chicken or pulled chicken breasts in an even layer at the bottom of the dish. Add a layer of sliced ham (deli ham works too) on top, followed by the Swiss cheese slices, ensuring each layer is spread evenly for a balanced flavor.
I find it easiest to get clean, even slices using a sharp chef’s knife like this, especially if I’m cutting ham straight from a block.
Make the Creamy Sauce
In a medium-sized pan, melt butter over medium heat. I use these silicone spatulas constantly—they’re flexible enough for stirring and sturdy enough for scraping down the edges without scratching the pot.
Add the minced garlic and stir for about 30 seconds, just until fragrant. Mix in the Dijon mustard, smoked paprika, lemon juice, salt, and pepper.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
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Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Slowly stir in the all-purpose flour and cook for a minute to remove the raw taste. Gradually pour in the milk, whisking continuously to prevent lumps.
Increase the heat to high and cook the sauce until it thickens and starts to bubble about 5 minutes.
Prepare the Topping
In a small bowl, combine the breadcrumbs, melted butter, and Parmesan cheese. Stir until the crumbs are evenly moistened.
Assemble the Casserole
Carefully pour the creamy sauce over the cooked chicken, ham, and cheese layers, spreading it evenly to ensure every bite is coated with the flavorful sauce.
Sprinkle this mixture over the casserole, creating a crunchy, golden topping.
Bake to Perfection
Place the casserole in the preheated oven and bake for 45 minutes, or until the breadcrumb topping is golden brown and the sauce bubbles at the edges.
Once done, let the casserole rest for 10 minutes before serving. This resting time allows the sauce to set and the flavors to meld beautifully.
I use this dish scraper to handle any cheesy edges when it’s time to clean up—it’s oddly satisfying and way more effective than a sponge. Serve and enjoy!
Transport Tip
If I’m taking this casserole to a family dinner or potluck, I always pack it in my insulated casserole carrier. It keeps everything warm, fits a 9×13 pan perfectly, and has saved me from so many awkward “will-this-stay-hot?” moments.
Chicken Cordon Bleu Casserole
Add Preferred SourceEquipment
Ingredients
For the base:
- 4-5 cups rotisserie chicken meat removed and pulled
- ½ pound sliced smoked ham sliced
- ½ pound swiss cheese sliced
For the sauce:
- 4 tablespoons butter
- 2 garlic cloves minced
- 3 cups milk
- 1 tablespoon Dijon mustard
- ½ teaspoon smoked paprika
- 2 tablespoons lemon juice
- Salt and pepper
- 4 tablespoons flour
For the Topping:
- 1 ¼ cups bread crumbs
- 4 tablespoons melted butter
- ¼ cup parmesan cheese
Instructions
- Preheat your oven to 350ºF (180°C) and lightly spray a 9×13-inch casserole dish with nonstick spray.
- Arrange the shredded chicken evenly in the bottom of the dish, then layer the sliced ham and Swiss cheese on top.4-5 cups rotisserie chicken, ½ pound sliced smoked ham, ½ pound swiss cheese
- In a medium saucepan over medium heat, melt the butter and add the minced garlic, stirring constantly for about 30 seconds to prevent burning. Stir in the Dijon mustard, smoked paprika, lemon juice, salt, and pepper. Add the flour and cook for 1 minute while stirring to remove the raw flour taste.4 tablespoons butter, 2 garlic cloves, 1 tablespoon Dijon mustard, ½ teaspoon smoked paprika, 2 tablespoons lemon juice, Salt and pepper, 4 tablespoons flour
- Gradually whisk in the milk, stirring frequently to avoid lumps. Increase the heat and continue stirring until the sauce thickens and begins to bubble.3 cups milk
- Pour the prepared sauce over the chicken, ham, and cheese layers, spreading it evenly. In a small bowl, mix the breadcrumbs, melted butter, and Parmesan cheese until combined. Sprinkle the breadcrumb mixture over the casserole.4 tablespoons melted butter, 1 ¼ cups bread crumbs, ¼ cup parmesan cheese
- Bake the casserole for 45 minutes or until the topping is golden brown and the sauce is bubbling around the edges. Let the dish rest for 10 minutes before serving to allow the sauce to settle.
Video
Notes
- Prep the Chicken: Using rotisserie chicken saves time, but any cooked, shredded chicken works well.
- Spread Evenly: Make sure the chicken, ham, and cheese layers are evenly distributed so each bite has a perfect balance of flavors.
- Prevent Burnt Garlic: Stir the garlic constantly when cooking it in butter to avoid burning, which can add bitterness to the sauce.
- Thicken the Sauce: If your sauce feels too thin, cook it for another minute while stirring. It should be thick enough to coat the back of a spoon.
- Topping Tip: Opt for panko breadcrumbs if you want an extra-crispy topping.
- Cooling Time: Don’t skip the 10-minute rest after baking. This helps the sauce thicken and makes serving easier.
- Make It Ahead: You can assemble the casserole a day in advance and store it in the fridge, then bake it fresh when ready to serve.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Expert Tips
I’ve got some tips to make your chicken casserole even better and easier to prepare:
- Prep the Chicken: Using rotisserie chicken saves time, but any cooked, shredded chicken works well.
- Spread Evenly: Make sure the chicken, ham, and cheese layers are evenly distributed so each bite has a perfect balance of flavors.
- Prevent Burnt Garlic: Stir the garlic constantly when cooking it in butter to avoid burning, which can add bitterness to the sauce.
- Thicken the Sauce: If your sauce feels too thin, cook it for another minute while stirring. It should be thick enough to coat the back of a spoon.
- Topping Tip: Opt for panko breadcrumbs if you want an extra-crispy topping.
- Cooling Time: Don’t skip the 10-minute rest after baking. This helps the sauce thicken and makes serving easier.
- Make It Ahead: You can assemble the casserole a day in advance and store it in the fridge, then bake it fresh when ready to serve.
How to Store Leftover Chicken Cordon Bleu Casserole
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. then store in these glass containers with locking lids. They don’t stain from the creamy sauce and stack nicely in the fridge or freezer. If I’m saving the whole pan, I cover it with silicone stretch lids instead of foil—they seal tight and save on waste.
You can also freeze the casserole for up to two months. To freeze, it’s best to assemble the casserole, but hold off on baking, cover tightly with plastic wrap, and freeze for up to two months.
Thaw overnight in the fridge, then bake as directed. If freezing leftovers after baking, reheat them in the oven covered with aluminum foil to preserve the creamy texture. Smaller servings can be reheated in the microwave.
What to Serve With Chicken Cordon Bleu Casserole
Pair this rich casserole with something light to round out the meal. A crisp green salad with a tangy vinaigrette or some steamed green beans works perfectly.
You can also serve it with roasted vegetables or even a slice of garlic bread to soak up that creamy sauce.
More Easy Casserole Recipes for You to Try at Home
I’ve got plenty of other delicious casserole recipes waiting for you!
