Classic chicken cordon bleu casserole with ham and cheese

I can still smell my grandmother’s tiny kitchen when I think about this dish — butter sizzling on the stove, a sharp tang of mustard, and the sweet, salty whisper of ham as she grated Swiss cheese by hand. Every Sunday she made something that felt fancy but tasted like home, and this casserole grew from that same cozy spot: a shortcut-friendly, crowd-pleasing version of chicken cordon bleu that doesn’t require rolling or delicate fingers. It browns into a bubbling, cheesy, crunchy-topped hug on a plate. If you love melty cheese, crisp topping, and chicken that stays tender, this recipe will give you all that comfort with way less fuss than the classic roll-ups.

Quick Facts

• Yield: Serves 6–8
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This casserole takes everything you love about chicken cordon bleu — salty **ham**, nutty **Swiss cheese**, a hint of mustard — and stacks it with creamy sauce and a crunchy breadcrumb topping. It tastes fancy, but it behaves like a weeknight hero: easy to assemble, forgiving, and wildly comforting. Expect gooey cheese, a creamy interior, and golden, crackling edges that make a delightful sound as you scoop a spoonful. It’s so easy even your dinner guests will think you worked harder than you did.

Ingredients

For the Main Dish:

• 3 cups cooked shredded chicken (about 2 large chicken breasts)
• 8 oz deli ham, chopped (about 2 cups)
• 8 oz shredded Swiss cheese (or Gruyère)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup milk
• 2 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional, brightens flavor)
• 9×13-inch baking dish, buttered or sprayed

For the Topping:

• 1 1/2 cups panko breadcrumbs (or crushed buttery crackers like Ritz)
• 3 tbsp unsalted butter, melted
• 1/4 cup grated Parmesan (optional, for extra nutty crunch)

How I Make It

Step 1:

Preheat the oven to 375°F. In a large bowl, stir together the **cream of chicken soup**, **sour cream**, **milk**, and **Dijon mustard** until smooth. Add the **garlic powder**, **onion powder**, **salt**, and **pepper** and whisk — the sauce should look glossy and slightly thick. I always taste a tiny spoonful here; if it needs a little more zip, one more teaspoon of mustard works wonders.

Step 2:

Add the **shredded chicken**, **chopped ham**, and **shredded Swiss** to the bowl and fold gently until everything looks evenly coated. Be careful not to over-stir; you want the chicken pieces to stay slightly chunky for texture. If your chicken came out a little dry, add another tablespoon or two of milk to keep the casserole creamy.

Step 3:

Spread the mixture into your prepared 9×13-inch dish in an even layer. In a small bowl, combine the **panko**, **melted butter**, and **Parmesan** if using — the butter should moisten the crumbs without making them soggy. Scatter the crumb mixture evenly over the top so you get golden crunch on every serving. The kitchen will start to smell of butter and toasted bread — that irresistible signal to keep the oven timer nearby.

Step 4:

Bake at 375°F for about 25–30 minutes, until the casserole bubbles at the edges and the topping turns a deep golden brown. If you want extra color, switch the oven to broil and give it 2–3 minutes under the broiler — watch it like a hawk so it doesn’t go from gorgeous to burnt in 30 seconds. You’re looking for bubbling sauce and a crunchy, golden top.

Step 5:

Let the casserole rest for 5–10 minutes before serving so the sauce firms up slightly and doesn’t run off the spoon. Sprinkle with **fresh parsley** for color and serve warm. That first scoop should give you a satisfying crackle from the topping followed by creamy, cheesy goodness underneath.

Pro Tips

• Use leftover rotisserie chicken to save time — it adds flavor and keeps the dish moist.
• For extra richness, swap half the milk for heavy cream, but expect a richer, heavier bake.
• If your breadcrumbs brown too quickly, tent loosely with foil for the last 10 minutes of baking.
• Make it a day ahead: assemble and cover, then bake about 10 minutes longer from cold.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use roasted turkey instead of chicken for a post-holiday twist — similar flavor, slightly leaner texture.
• Swap **Swiss** for **cheddar** or **Gruyère**; cheddar gives a sharper bite, Gruyère gives nuttier richness.
• For a dairy-free option: use dairy-free cream soup and cheese alternatives, and swap butter in the topping for olive oil (use ¾ the amount).
• For gluten-free: use gluten-free panko or crushed GF crackers for the topping and a GF cream soup.

Variations & Tips

• Spicy: add 1 diced jalapeño or 1/2 tsp cayenne to the sauce for a gentle heat.
• Kid-friendly: use plain mayonnaise instead of sour cream for a milder, kid-approved tang.
• Veggie boost: add 1 cup frozen peas or 1 cup chopped cooked broccoli to the mix for color and nutrition.
• Mini versions: bake in a muffin tin for individual servings — shorten bake time to 18–22 minutes.
• Everything bagel twist: mix 2 tsp everything bagel seasoning into the crumbs for a savory punch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours. When ready, bake an extra 10–12 minutes to account for the chilled filling.

Can I double the recipe?

Sure thing. Use two 9×13 dishes or one larger pan — if you make a deeper casserole, add 10–15 minutes to the bake time and check for bubbling edges and a golden top.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so about 2 1/4 tbsp oil for 3 tbsp butter) and expect a slightly different flavor and less browning.

How do I know it’s done?

Look for bubbling around the edges, a golden-brown crumb topping, and a hot, steaming center when you insert a spoon. The cheese should be melted through and the topping crisp.

What if I don’t have ingredient X?

No panic. No Swiss? Use cheddar or provolone. No cream of chicken soup? Mix 1 cup chicken broth with 1 cup milk and 2 tbsp flour, whisk until slightly thickened.

How I Like to Serve It

I serve this casserole with a crisp green salad dressed in lemon vinaigrette and some roasted carrots for color and sweetness. It shines at potlucks because it reheats well and stays creamy — just pop it in the oven until warmed through. For drinks, a chilled white wine or an easy iced tea keeps things simple. It feels like a weeknight winner and a holiday side in one.

Notes

• Store leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven until warmed through to revive the topping.
• Ensure chicken reaches a safe internal temperature of 165°F when cooking or reheating.

Final Thoughts

Closing: This casserole gives you the soul-warming flavors of chicken cordon bleu with less fuss and more crunchy, cheesy fun — now go impress someone, or just reward yourself with a big, steaming scoop!