Chicken Cordon Bleu Casserole

Introduction

Welcome to the ultimate comfort food experience: Chicken Cordon Bleu Casserole! This delightful dish takes all the beloved flavors of the classic French-inspired Chicken Cordon Bleu – tender chicken, savory ham, and creamy Swiss cheese – and transforms them into an effortlessly elegant and incredibly satisfying casserole. Forget the fuss of pounding, stuffing, and rolling individual chicken breasts; this recipe delivers the same gourmet taste in a convenient, crowd-pleasing format that’s perfect for weeknight dinners, family gatherings, or special occasions.

What makes this casserole truly special is its harmonious blend of textures and tastes. Imagine succulent pieces of chicken and diced smoky ham bathed in a rich, velvety Swiss cheese sauce, all topped with a golden, crispy Panko breadcrumb and Parmesan crust. Each spoonful offers a symphony of savory, cheesy goodness with a delightful crunch, making it an instant favorite for anyone who appreciates hearty, flavorful meals. It’s a sophisticated dish made accessible, bringing the restaurant-quality experience right to your kitchen table without all the extra work.

This Chicken Cordon Bleu Casserole isn’t just a meal; it’s an invitation to savor a truly comforting culinary creation. It’s the perfect solution for feeding a hungry crowd, a fantastic make-ahead option, and a wonderful way to elevate your dinner routine. Whether you’re a seasoned chef or a home cook looking for an impressive yet manageable recipe, prepare to fall in love with this deliciously cheesy, wonderfully rich, and unbelievably easy casserole.

Nutritional Information

Per serving (approximate values for 8 servings):

Calories: 510
Protein: 51g
Carbohydrates: 11g
Fat: 22g
Fiber: 1g
Sodium: 575mg

Ingredients

2 pounds boneless, skinless chicken breasts
8 ounces (about 1.5 cups) diced cooked ham
8 ounces (2 cups) shredded Swiss cheese, divided
6 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

Prepare the Chicken: Begin by cooking the chicken breasts. You can boil, bake, or pan-fry them until they are cooked through and no longer pink in the center. A simple method is to boil them in lightly salted water for about 15-20 minutes, or bake them at 375°F (190°C) for 20-25 minutes. Once cooked, let the chicken cool slightly, then shred or dice it into bite-sized pieces. Set aside.
Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray. This will prevent sticking and ensure easy cleanup.
Melt Butter for Sauce: In a large saucepan or Dutch oven, melt 4 tablespoons of the unsalted butter over medium heat. Make sure the butter is fully melted and shimmering before proceeding to the next step, but do not let it brown.
Make the Roux: Sprinkle the 1/4 cup of all-purpose flour into the melted butter. Whisk constantly for 1-2 minutes until a smooth paste, called a roux, forms. This step is crucial for thickening your sauce and cooking out the raw flour taste. The roux should be a pale golden color.
Whisk in Liquids: Gradually pour in the 2 cups of whole milk and 1 cup of chicken broth, whisking continuously to prevent lumps. Continue to whisk until the sauce starts to thicken and smooth out, which usually takes about 3-5 minutes. Bring the mixture to a gentle simmer, still whisking occasionally.
Season the Sauce: Remove the saucepan from the heat. Stir in the 1 tablespoon of Dijon mustard, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste the sauce and adjust seasonings as needed. Remember that the ham and Swiss cheese will also add saltiness.
Add Swiss Cheese to Sauce: Add 1.5 cups of the shredded Swiss cheese to the sauce, stirring until it is completely melted and the sauce is smooth and creamy. The heat from the sauce will melt the cheese beautifully, creating a luscious base for your casserole.
Combine Ingredients: In a large mixing bowl, combine the cooked and shredded/diced chicken, the diced cooked ham, and the prepared cheese sauce. Stir gently until all the chicken and ham pieces are thoroughly coated with the creamy sauce.
Transfer to Baking Dish: Pour the chicken and ham mixture evenly into the prepared 9×13-inch baking dish. Spread it out with a spatula to ensure an even layer.
Prepare the Topping: In a small bowl, melt the remaining 2 tablespoons of unsalted butter. Add the 1 cup of Panko breadcrumbs and the 1/4 cup of grated Parmesan cheese to the melted butter. Stir well until the breadcrumbs are evenly coated. This mixture will form your crispy, golden topping.
Add Final Cheese and Topping: Sprinkle the remaining 1/2 cup of shredded Swiss cheese evenly over the chicken mixture in the baking dish. Then, evenly scatter the Panko and Parmesan breadcrumb mixture over the top of the cheese layer. This will create a delicious crust.
Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy. Keep an eye on the topping to prevent it from burning. If it starts to brown too quickly, you can loosely tent the dish with aluminum foil.
Rest and Serve: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to portion. Garnish with fresh chopped parsley, if desired, for a touch of freshness and color. Serve hot and enjoy!

Cooking Tips and Variations

Achieving the perfect Chicken Cordon Bleu Casserole is all about attention to detail and knowing how to adapt. Here are some tips to ensure your casserole is a resounding success every time, along with creative variations to keep things exciting.

Tips for Best Results:

Don’t Overcook the Chicken: Whether you boil, bake, or pan-fry your chicken, be careful not to overcook it. Dry chicken can make the entire casserole less appealing. Cook it just until it’s done, then shred or dice it. Using a rotisserie chicken is a fantastic shortcut for moist, flavorful chicken.
Quality Ingredients Matter: Since this casserole relies on a few key ingredients, using good quality ham and Swiss cheese will significantly impact the flavor. Opt for a good deli ham that’s not too thin and a flavorful Swiss cheese, like Emmentaler or Gruyere, for a richer taste.
Whisk the Roux and Sauce Thoroughly: The key to a smooth, lump-free sauce is constant whisking, especially when adding the flour to the butter and then gradually incorporating the milk and broth. This ensures a creamy texture.
Season to Taste: Always taste your sauce before adding the chicken and ham. Adjust salt, pepper, and even Dijon mustard to your preference. Remember that ham and cheese contribute a lot of saltiness, so be mindful when adding extra salt.
Crispy Topping is Key: The Panko and Parmesan topping adds a crucial textural contrast. Ensure it gets nicely golden brown and crispy. If your oven doesn’t brown the top sufficiently, you can briefly place it under the broiler for a minute or two, but watch it very closely to prevent burning.
Let it Rest: Allowing the casserole to rest for 5-10 minutes after baking helps the sauce set and prevents it from being too runny when served. This also makes for cleaner slices or scoops.

Recipe Variations:

Add Pasta: For a heartier meal, stir in 8 ounces of cooked pasta, such as egg noodles, penne, or rotini, along with the chicken and ham. This transforms it into a full-fledged pasta bake.
Vegetable Boost: Incorporate some vegetables for added nutrition and color. Steamed broccoli florets, frozen peas, sautéed mushrooms, or blanched asparagus spears can be stirred into the mixture before baking.
Cheese Swaps: While Swiss is traditional, feel free to experiment with other cheeses. Gruyere offers a nutty, more intense flavor, while mozzarella can provide extra stretchiness. A blend of Swiss and mild cheddar can also be delicious.
Spice It Up: A pinch of nutmeg in the cheese sauce can add a classic, subtle warmth. For a little kick, a dash of cayenne pepper or a pinch of red pepper flakes can be included.
Gluten-Free Option: To make this casserole gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it contains xanthan gum) for the roux. Use gluten-free Panko breadcrumbs for the topping.
Herb Enhancements: Beyond parsley, consider adding other fresh or dried herbs to the sauce or topping. A little thyme or chives can complement the flavors beautifully.
Smoked Paprika: A teaspoon of smoked paprika can be added to the sauce for an extra layer of smoky depth, enhancing the ham’s flavor.
Individual Servings: Instead of a large casserole dish, divide the mixture into individual ramekins for single-serving portions. Adjust baking time accordingly, likely reducing it to 15-20 minutes.

Storage and Reheating

This Chicken Cordon Bleu Casserole is not only delicious freshly baked but also holds up wonderfully as leftovers, making it an excellent choice for meal prep or feeding yourself throughout the week. Proper storage and reheating techniques will ensure that every bite is as enjoyable as the first.

Storage:

Refrigeration: Once the casserole has cooled completely to room temperature, transfer any leftovers to an airtight container. It will keep well in the refrigerator for 3-4 days. Ensure it’s sealed properly to maintain freshness and prevent it from absorbing other odors from the fridge.
Freezing (Baked Casserole): To freeze baked leftovers, allow the casserole to cool completely. You can freeze it in individual portions or in a larger freezer-safe container. Wrap tightly with plastic wrap and then aluminum foil, or use a freezer-safe container with an airtight lid. Label with the date. It can be stored in the freezer for up to 2-3 months.
Freezing (Unbaked Casserole): This casserole is also fantastic for making ahead and freezing unbaked. Assemble the casserole completely, including the topping, in a freezer-safe baking dish. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed, possibly adding an extra 10-15 minutes to the baking time since it will be colder. Alternatively, you can bake from frozen, covered with foil, for about 1 hour at 350°F (175°C), then uncover and bake for an additional 25-30 minutes until bubbly and golden.

Reheating:

Oven Reheating (Recommended for Best Texture): For the best results, especially if you want to maintain the crispy topping, reheat the casserole in the oven. Preheat your oven to 325°F (160°C). Place the desired portion in an oven-safe dish, cover loosely with foil to prevent drying out, and bake for 20-30 minutes, or until heated through. For a crispier topping, remove the foil for the last 5-10 minutes of reheating.
Microwave Reheating (Quick Option): For a quicker reheating method, individual portions can be reheated in the microwave. Place a serving on a microwave-safe plate and cover it with a microwave-safe lid or damp paper towel to retain moisture. Heat on medium-high for 2-4 minutes, stirring halfway through, until thoroughly heated. Be aware that the topping may lose some of its crispiness in the microwave.
Reheating from Frozen: If reheating a frozen portion, it’s best to thaw it in the refrigerator overnight first. Then, follow the oven or microwave reheating instructions. If reheating directly from frozen, the oven method is preferred. Cover the dish with foil and bake at 325°F (160°C) for 45-60 minutes, then uncover and continue baking until heated through and the topping is crisp.

Frequently Asked Questions

Can I use pre-cooked chicken or rotisserie chicken for this recipe?

Absolutely! Using pre-cooked chicken, such as a store-bought rotisserie chicken, is a fantastic time-saver and works wonderfully in this casserole. Simply shred or dice the cooked chicken and proceed with the recipe from step 8. This will cut down on your prep time significantly without compromising on flavor or texture. Ensure you remove all skin and bones from the rotisserie chicken before dicing or shredding.

Can I make this Chicken Cordon Bleu Casserole ahead of time?

Yes, this casserole is an excellent make-ahead meal! You have a couple of options. You can assemble the entire casserole, including the topping, in your baking dish, then cover it tightly with plastic wrap and refrigerate for up to 24 hours before baking. When ready to bake, remove it from the fridge about 30 minutes prior to baking to bring it closer to room temperature, then bake as directed, possibly adding an extra 5-10 minutes to the baking time. Alternatively, as mentioned in the storage section, you can freeze the assembled, unbaked casserole for longer storage.

What are some good side dishes to serve with Chicken Cordon Bleu Casserole?

This rich and creamy casserole pairs beautifully with lighter, fresh side dishes that can balance its decadent flavors. A simple green salad with a vinaigrette dressing is always a classic choice. Roasted or steamed vegetables like asparagus, green beans, or a medley of colorful peppers and onions would also be excellent. For a more substantial meal, consider serving it alongside fluffy rice, mashed potatoes, or even a light pasta salad. A crusty baguette is also perfect for soaking up any leftover sauce.

Is it possible to lighten up this recipe or make it healthier?

While this is a comfort food dish, you can make a few adjustments to lighten it up. You can use boneless, skinless chicken thighs instead of breasts for a slightly different flavor profile and often more moisture. Opt for reduced-fat Swiss cheese and a lower-fat milk (like 2% or skim) for the sauce. You could also reduce the amount of butter in the sauce and topping, or replace some of the butter in the topping with a drizzle of olive oil. Adding more vegetables, such as steamed broccoli or spinach, directly into the casserole mixture can also boost the nutritional content and fiber while making it feel lighter.