Name: Chicken Cordon Bleu Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 5 cups shredded cooked chicken; 8 ounces sliced Swiss cheese (about 12 thin slices); 6 tablespoons unsalted butter; 1 tablespoon Dijon mustard; 1 tablespoon freshly squeezed lemon juice (optional); 1 teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon nutmeg (optional); ¼ teaspoon cayenne pepper (optional); 6 tablespoons all-purpose flour; 3 cups whole milk; 1½ cups Panko breadcrumbs; 4 tablespoons unsalted butter, softened; Chopped parsley (optional, for garnish)

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This Chicken Cordon Bleu Casserole delivers all the flavor of the classic dish in a cozy, layered bake. It’s creamy, cheesy, and topped with a crispy breadcrumb topping for a perfect finishing touch. I love making this when I want something hearty but simple to put together.

Why You’ll Love This Recipe

I love how this recipe keeps the beloved Chicken Cordon Bleu flavors while being far less time-consuming. Instead of rolling and frying, everything gets layered into one baking dish. The creamy Dijon sauce pairs perfectly with the tender chicken and melted Swiss cheese, and the crunchy Panko topping adds just the right amount of texture. It's comforting, satisfying, and easy enough for a weeknight.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

5 cups shredded cooked chicken
8 ounces sliced Swiss cheese (about 12 thin slices)

For the Sauce:

6 tablespoons unsalted butter
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice (optional)
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon nutmeg (optional)
¼ teaspoon cayenne pepper (optional)
6 tablespoons all-purpose flour
3 cups whole milk

For the Topping:

1½ cups Panko breadcrumbs
4 tablespoons unsalted butter, softened
Chopped parsley (optional, for garnish)

Directions

Preheat the oven to 350°F (175°C) and spray a 9x13-inch casserole dish with nonstick cooking spray.
Spread the shredded chicken evenly in the prepared dish.
Layer the Swiss cheese slices over the chicken, overlapping as needed.
In a saucepan over medium heat, melt the butter. Stir in Dijon mustard, lemon juice (if using), garlic powder, salt, nutmeg (if using), and cayenne pepper (if using).
Add the flour and whisk until a smooth paste forms.
Gradually whisk in the milk, about ¼ cup at a time, until smooth.
Simmer the sauce for 4 minutes, whisking occasionally, until it thickens.
Pour the sauce evenly over the cheese layer in the casserole dish.
In a small bowl, mix the Panko breadcrumbs with the softened butter. Sprinkle this mixture evenly over the casserole.
Bake uncovered for 30–40 minutes, until bubbly and golden on top.
Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Servings and Timing

This casserole serves about 8 people. It takes roughly 20 minutes to prepare and 30–40 minutes to bake, so I usually have it ready in around an hour.

Variations

Cheese Swap: I like to use provolone or Gruyère in place of Swiss for a slightly different flavor.
Add Veggies: Sometimes I add steamed broccoli or sautéed mushrooms for extra nutrition and flavor.
Spice It Up: For more heat, I add a little extra cayenne pepper or a pinch of red pepper flakes to the sauce.
Gluten-Free: I use gluten-free flour and breadcrumbs to make the dish suitable for gluten sensitivities.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in the oven at 350°F for about 20 minutes, or microwave individual portions for 2–3 minutes until heated through.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it fully, then cover and refrigerate for up to a day before baking. When I’m ready, I let it come to room temperature and bake as directed.

Can I freeze this dish?

Absolutely. I prepare the casserole without baking, wrap it well, and freeze it. I thaw it in the fridge overnight before baking.

What can I serve with this casserole?

I like to serve it with a fresh green salad, roasted vegetables, or even a side of rice or mashed potatoes.

Can I use rotisserie chicken?

Yes, rotisserie chicken works great and makes prep even faster. I just shred it and layer it in the dish.

How do I keep the sauce from clumping?

I whisk the flour into the melted butter thoroughly before slowly adding milk. Constant whisking while adding milk keeps it smooth and creamy.

Conclusion

This Chicken Cordon Bleu Casserole is my go-to when I want a comforting, flavorful meal that’s easy to make. The creamy sauce, melted cheese, and crispy topping come together beautifully, making each bite satisfying and delicious. Whether for a family dinner or a make-ahead meal, this casserole is always a hit.

Chicken Cordon Bleu Casserole

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Author: Sue
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

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Description

This Chicken Cordon Bleu Casserole transforms the classic dish into a cozy, layered bake featuring creamy Dijon sauce, Swiss cheese, tender chicken, and a crispy breadcrumb topping.

Instructions

Preheat the oven to 350°F (175°C) and spray a 9x13-inch casserole dish with nonstick cooking spray.
Spread the shredded chicken evenly in the prepared dish.
Layer the Swiss cheese slices over the chicken, overlapping as needed.
In a saucepan over medium heat, melt the butter. Stir in Dijon mustard, lemon juice (if using), garlic powder, salt, nutmeg (if using), and cayenne pepper (if using).
Add the flour and whisk until a smooth paste forms.
Gradually whisk in the milk, about ¼ cup at a time, until smooth.
Simmer the sauce for 4 minutes, whisking occasionally, until it thickens.
Pour the sauce evenly over the cheese layer in the casserole dish.
In a small bowl, mix the Panko breadcrumbs with the softened butter. Sprinkle this mixture evenly over the casserole.
Bake uncovered for 30–40 minutes, until bubbly and golden on top.
Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.