Chicken Cordon Bleu Casserole – Easy, Creamy & Cheesy Weeknight Dinner.

I love classic chicken cordon bleu, but let’s be honest – pounding chicken breasts, stuffing them with ham and cheese, rolling them up, breading them, and then baking takes more time and patience than most weeknights allow. A few years ago, I started deconstructing the dish into a casserole, keeping all the flavors people love while cutting the prep time in half. This version delivers that same combination of tender chicken, salty ham, melty Swiss cheese, and buttery breadcrumb topping without any of the fussiness.

This chicken cordon bleu casserole captures everything that makes the original special – the rich, creamy sauce, the smoky ham, the nutty Swiss cheese – but transforms it into a one-pan dish that’s actually practical for busy families. You layer everything in a baking dish, pour over a simple cream sauce, top with buttery breadcrumbs, and let the oven do the work. The result tastes just as good as the traditional version, feeds a crowd easily, and reheats beautifully for leftovers.

What makes this casserole particularly appealing is how forgiving it is. You can prep it ahead, customize it based on what you have in the fridge, and serve it alongside simple sides for a complete meal. It’s the kind of comfort food that impresses without stressing you out.

Ingredients

For the Casserole:

2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces deli ham, chopped or torn into pieces
2 cups Swiss cheese, shredded (Gruyère also works beautifully)
4 tablespoons butter
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and black pepper to taste
1/4 teaspoon nutmeg (optional but recommended)

For the Breadcrumb Topping:

1 1/2 cups panko breadcrumbs
4 tablespoons butter, melted
1/2 cup grated Parmesan cheese
1 teaspoon dried parsley
1/4 teaspoon garlic powder

Optional additions:

1 cup frozen peas or broccoli florets
2 cups cooked pasta (for a heartier casserole)

Instructions

Preheat your oven to 350°F and butter a 9×13-inch baking dish generously. This prevents sticking and adds flavor to the edges of the casserole.

Start by preparing your chicken. Cut the breasts into bite-sized pieces, roughly 1-inch cubes. Try to keep them relatively uniform so they cook evenly. Pat them dry with paper towels and season with salt and pepper on all sides.

Heat a large skillet over medium-high heat with a tablespoon of olive oil or butter. Working in batches if necessary to avoid crowding, sear the chicken pieces for 2-3 minutes per side until they develop some golden color. The chicken doesn’t need to be fully cooked through at this point – it will finish in the oven. Transfer the seared chicken to your prepared baking dish.

Scatter the chopped ham evenly over the chicken. The ham adds that essential salty, smoky flavor that defines cordon bleu. If you’re adding vegetables like peas or broccoli, layer them in now as well.

Sprinkle 1 cup of the shredded Swiss cheese over the chicken and ham. Reserve the remaining cup for later. The cheese will melt into the sauce and create wonderful stretchy, gooey pockets throughout the casserole.

Now make the cream sauce. In the same skillet you used for the chicken (no need to wash it – those browned bits add flavor), melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.

Sprinkle the flour over the melted butter and whisk constantly for 1-2 minutes. This creates a roux that will thicken your sauce. It should become a smooth paste that smells slightly nutty and has no raw flour taste.

Gradually pour in the milk while whisking constantly to prevent lumps. Start with about half a cup, whisking vigorously until smooth, then add the rest in a steady stream while continuing to whisk. The mixture will be very thick at first but will thin as you add more liquid.

Add the chicken broth and continue whisking. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. The sauce should be creamy and pourable, not as thick as gravy but thicker than milk.

Stir in the Dijon mustard, Worcestershire sauce, onion powder, thyme, and nutmeg if using. Season with salt and pepper to taste, keeping in mind that the ham and cheese will add saltiness. The Dijon is crucial here – it adds that tangy brightness that cuts through the richness and gives the dish its characteristic flavor.

Pour the cream sauce evenly over the chicken, ham, and cheese in the baking dish. Use a spoon to make sure it gets into all the corners and covers everything. The liquid should come about three-quarters of the way up the chicken – it will look like a lot, but much of it will be absorbed during baking.

Now prepare the breadcrumb topping. In a medium bowl, combine the panko breadcrumbs, melted butter, Parmesan cheese, dried parsley, and garlic powder. Stir with a fork until the breadcrumbs are evenly coated with butter and the mixture looks like wet sand. This buttery topping will turn golden and crispy in the oven.

Sprinkle the breadcrumb mixture evenly over the entire surface of the casserole. Try to create an even layer that covers most of the sauce – this creates that appealing crispy top layer.

Top with the remaining cup of Swiss cheese, distributing it evenly over the breadcrumbs. Some people prefer cheese under the breadcrumbs, but I like it on top where it gets slightly browned and develops more flavor.

Cover the baking dish with aluminum foil and place it on a baking sheet to catch any drips. Bake covered for 30 minutes. This initial covered period allows the chicken to cook through gently without the top burning.

After 30 minutes, remove the foil and continue baking for another 15-20 minutes until the breadcrumbs are golden brown, the cheese is melted and slightly bubbly, and the sauce is bubbling around the edges. If the breadcrumbs aren’t browning enough, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.

Remove from the oven and let the casserole rest for 10 minutes before serving. This resting time allows the sauce to thicken slightly and makes it easier to serve without everything running all over the plate.

Flavor & Texture Notes

This casserole captures the essence of classic chicken cordon bleu in every bite. The chicken pieces are tender and juicy, having cooked gently in the creamy sauce. They soak up the sauce’s flavor while maintaining their meaty texture and substance.

The ham provides pockets of salty, smoky flavor throughout. Each forkful should include some ham, which contrasts beautifully with the milder chicken and adds depth to the overall dish. The ham’s texture stays slightly chewy, providing a nice contrast to the tender chicken.

The Swiss cheese melts into stretchy, gooey strands that connect everything together. Swiss has that characteristic nutty, slightly sweet flavor that’s traditional in cordon bleu. It melts beautifully without becoming greasy or separating, creating those satisfying cheese pulls when you serve it.

The cream sauce is rich and velvety, coating every piece of chicken and ham. It has body without being overly thick or gloppy. The Dijon mustard adds a subtle tang and slight heat that keeps the sauce from being one-dimensionally rich. The Worcestershire adds umami depth, while the nutmeg (if you include it) provides a mysterious warmth that’s hard to identify but makes everything taste better.

The breadcrumb topping is where texture really comes into play. It’s golden, buttery, and crispy with a satisfying crunch that contrasts perfectly with the creamy filling below. The Parmesan in the breadcrumbs adds extra savory flavor and helps them brown beautifully. The panko breadcrumbs stay crispier than regular breadcrumbs, maintaining their texture even as they sit.

Together, every spoonful gives you creamy sauce, tender chicken, salty ham, melted cheese, and crispy breadcrumbs. It’s a complete sensory experience – rich and comforting without being heavy or boring.

Tips & Variations

For the chicken, thighs work just as well as breasts and stay even more moist during baking. You can also use leftover rotisserie chicken, which eliminates the searing step entirely. Just cut or shred the meat and proceed with layering.

The type of cheese matters. Swiss is traditional and provides that nutty, slightly sweet flavor. Gruyère is more complex and sophisticated with nuttier, earthier notes. A combination of both works beautifully. In a pinch, provolone or mozzarella work, though they lack the characteristic Swiss flavor.

Make this dish lighter by using half-and-half instead of whole milk, reducing the butter to 2 tablespoons, and using cooking spray instead of butter in the baking dish. It won’t be quite as rich but will still taste good.

Add vegetables to make it a complete one-dish meal. Broccoli florets, peas, or sliced mushrooms all work well. Add them raw to the casserole – they’ll cook perfectly in the oven.

Turn this into a pasta bake by adding 2 cups of cooked penne or rigatoni when you layer the chicken. The pasta soaks up the sauce and makes the dish even heartier. You may need to increase the sauce slightly.

For a lower-carb version, skip the breadcrumb topping and just use extra cheese. You can also serve it over cauliflower rice instead of with pasta or potatoes.

Make individual portions in ramekins for easier serving and portion control. Reduce baking time by about 10 minutes since smaller portions cook faster.

Prep this entirely the night before. Assemble everything, cover tightly, and refrigerate. Add 10-15 minutes to the covered baking time since it’s starting cold.

Storage & Make-Ahead

This casserole is fantastic for meal prep and leftovers. Store cooled casserole covered in the refrigerator for up to 4 days. The flavors actually improve as they meld together, making leftovers especially good.

Reheat individual portions in the microwave for 2-3 minutes until heated through. For the whole casserole, cover with foil and reheat in a 350°F oven for 20-25 minutes. The breadcrumb topping loses some crispness when reheated, but it’s still tasty.

Freeze the assembled but unbaked casserole for up to 3 months. Wrap tightly in plastic wrap and then foil. Bake from frozen, covered, at 350°F for about 1 hour, then uncover and bake for another 20-25 minutes until hot and bubbly throughout.

You can also freeze the baked casserole. Let it cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make the cream sauce ahead and store it separately in the refrigerator for up to 2 days. When ready to assemble, reheat the sauce until pourable, then proceed with the recipe.

The breadcrumb topping can be prepared several days ahead and stored in an airtight container at room temperature until needed.

Serving Suggestions

This chicken cordon bleu casserole is rich and filling, so serve it with lighter sides that provide contrast. A simple green salad with vinaigrette offers freshness and cuts through the creamy richness. Mixed greens with a Dijon vinaigrette echoes the mustard in the casserole.

Steamed green beans, roasted asparagus, or Brussels sprouts add color and vegetables without competing with the main dish. Season simply with salt, pepper, and lemon.

Roasted or mashed potatoes make this feel like a complete meat-and-potatoes dinner. The potatoes can soak up extra sauce, which is never a bad thing.

A crisp white wine like Chardonnay or Pinot Grigio pairs beautifully with this dish. For red wine lovers, a light Pinot Noir works surprisingly well. The wine needs enough acidity to cut through the cream sauce.

Crusty French bread or dinner rolls are perfect for soaking up any extra sauce on the plate. Warm them before serving for extra appeal.

For a special occasion, serve this as part of a French-inspired menu. Start with French onion soup, serve the casserole as the main with haricots verts (French green beans), and finish with a simple tart or mousse.

This works wonderfully for potlucks and gatherings since it transports easily, serves a crowd, and appeals to almost everyone. Keep it warm in a slow cooker on low if you’re taking it somewhere.

FAQ

Can I use a different type of meat besides chicken? Turkey works excellently and tastes very similar. Pork tenderloin cut into cubes is also delicious and closer to traditional European preparations. Each protein cooks in about the same time.

My sauce is too thick/too thin. How do I fix it? If too thick, whisk in additional milk or broth a few tablespoons at a time until you reach the desired consistency. If too thin, simmer it longer on the stovetop before pouring it over the casserole, or mix 1 tablespoon cornstarch with 2 tablespoons cold milk and stir it in, then simmer for 2 minutes.

Can I make this without ham? You’ll lose the defining “cordon bleu” element, but you can substitute bacon (cooked and crumbled) for a different but tasty variation. Or simply skip the pork entirely and add extra cheese and mushrooms for a creamy chicken casserole.

The breadcrumbs are burning before the casserole is done. What should I do? Tent the top loosely with foil once the breadcrumbs reach your desired level of browning. This allows the casserole to continue cooking through without over-browning the top. Your oven may run hot, so consider reducing the temperature by 25 degrees next time.

Can I use rotisserie chicken to save time? Absolutely. Skip the searing step entirely and just layer the shredded or cubed rotisserie chicken in the baking dish. This is actually one of the best uses for leftover rotisserie chicken and saves significant time.

How do I know when the casserole is fully cooked? The sauce should be bubbling around the edges, the breadcrumbs should be golden brown, and if you insert a knife into the center, it should come out hot. If you’re concerned about the chicken, use an instant-read thermometer – it should register 165°F in the center.

This chicken cordon bleu casserole takes everything people love about the classic dish and makes it actually achievable for weeknight dinners. You get all the same flavors – tender chicken, smoky ham, nutty cheese, and that tangy cream sauce – without spending an hour in the kitchen. Make this once, and you’ll understand why casserole versions of classic dishes become family favorites. It’s the kind of comfort food that satisfies everyone at the table while making your life easier, which is exactly what good weeknight cooking should do.