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Chicken Cordon Bleu Casserole

Alright, friends, if you’ve ever tried to make classic Chicken Cordon Bleu but got intimidated by the whole rolling-and-breading dance, this casserole version is a game changer. It’s like all the delicious, cheesy goodness melted together into one cozy dish — no rolling or frying required! Imagine layers of tender chicken, melty Swiss cheese, and smoky ham bathing in a creamy sauce, all topped with crisp breadcrumbs that give you that perfect crunchy kick. The aroma alone will have you drooling as it bakes, filling your kitchen with warm, comforting vibes. Trust me, this casserole is my go-to when I want fancy flavors but zero fuss. Ready to dive into cheesy, golden, chickeny heaven? Let’s do this!

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

4 cups cooked chicken breast, shredded or chopped
1 ½ cups diced ham
1 ½ cups shredded Swiss cheese
2 cups cooked pasta (penne or rotini works great)
1 cup Panko breadcrumbs
2 tbsp butter, melted

For the Sauce:

3 tbsp butter
3 tbsp all-purpose flour
2 cups milk (whole or 2%)
1 tsp Dijon mustard
¼ tsp garlic powder
Salt and pepper to taste

How I Make It

Step 1:

Start by preheating your oven to 350°F. While it warms up, let’s make that luscious sauce. Melt 3 tablespoons butter in a saucepan over medium heat, then whisk in the flour to form a smooth paste. Cook it for about a minute, but don’t let it brown — you want a nice blond roux.

Step 2:

Slowly pour in the milk while whisking constantly; this keeps the sauce silky and lumps at bay. Add Dijon mustard, garlic powder, salt, and pepper. Keep stirring until the sauce thickens and coats the back of a spoon—about 5 minutes. Remove from heat.

Step 3:

In a large bowl, combine your cooked chicken, ham, Swiss cheese, and pasta. Pour the creamy sauce over the mix and gently stir just until everything is evenly coated.

Step 4:

Transfer the mixture into a greased 9×13-inch casserole dish. Sprinkle the top with Panko breadcrumbs and drizzle with the melted butter—this combo will bake into a golden, crispy topping.

Step 5:

Pop the casserole into your oven and bake for about 25-30 minutes, or until the topping is beautifully browned and bubbly. If you want extra color, broil for 1-2 minutes at the end, but watch it closely to avoid burning.

Step 6:

Let it rest for 5 minutes before serving. That way, the sauce sets a bit, and you get perfect, dreamy bites every time.

Variations & Tips

Swap Swiss cheese with Gruyère for a nuttier flavor.
Use deli turkey instead of ham for a milder taste.
Add sautéed mushrooms or spinach for a veggie boost.
If you prefer gluten-free, use gluten-free flour and breadcrumbs.
Make it ahead and keep covered in the fridge for up to 24 hours before baking.
To keep chicken juicy, shred it while still warm if cooking fresh.

How I Like to Serve It

This casserole is perfect for a cozy Sunday dinner or when you’re feeding a bunch of hungry friends after a long day. Pair it with a crisp green salad tossed in a light vinaigrette to cut through the richness. For special occasions, it shines alongside roasted veggies or garlic bread. And honestly, leftovers are just as good for a lazy lunch the next day.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven or microwave until warmed through to keep the cheese melty and sauce creamy.

Closing: This Chicken Cordon Bleu Casserole always feels like a little hug in food form—simple, satisfying, and totally delicious every time.