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Chicken Cordon Bleu Casserole
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Chicken Cordon Bleu Casserole

This chicken cordon bleu casserole is easy, rich, and delicious! Layers of chicken, ham, and a savory cheese sauce are topped with buttery Panko breadcrumbs, then baked in the oven until warm and bubbly. This recipe is a much simpler, yet just as comforting and satisfying version of traditional chicken cordon bleu.
Course Main Course
Cuisine American
Keyword easter, leftover ham, potluck
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 people
Calories 656kcal
Cost $15

Equipment

  • 9x13 baking dish
  • Small saucepan

Ingredients

  • 4 tablespoons butter divided
  • 3 tablespoons all purpose flour see Notes
  • 2 cups milk see Notes
  • 1 tablespoon Dijon mustard
  • 1 cup Swiss cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 cup Panko breadcrumbs see Notes
  • 6 cups shredded chicken
  • 2 cups ham cubed

Instructions

  • Preheat oven to 350° Fahrenheit and lightly grease a 9x13 inch baking dish.
  • Melt two tablespoons of butter in a sauce pan over medium heat, add in the all-purpose flour and cook for 1 minute.
  • Whisk in the milk and Dijon mustard, reduce to a simmer for 3-5 minutes or until the sauce thickens. Turn off the heat, then mix in the Swiss cheese and Monterey Jack cheese.
  • Melt the remaining two tablespoons of butter in a microwave-safe bowl, in the microwave for 30 seconds. Add in the Panko breadcrumbs and mix to combine.
  • Place shredded chicken at the bottom of your casserole dish, then top with the cubed ham. Pour cheese sauce over the top of the casserole and sprinkle the Panko breadcrumbs on top.
    Chicken Cordon Bleu Casserole Process Photo 3
  • Bake for 25-30 minutes or until golden brown and bubbly.
    Chicken Cordon Bleu Casserole Process Photo 4

Notes

  • Make it Gluten-Free: Use 3 tablespoons of sweet rice flour in place of the all purpose flour and gluten-free breadcrumbs in place of the Panko breadcrumbs to make this recipe gluten-free. 
  • Milk: Whole milk, 1% milk, and 2% milk work best in this recipe.
  • Make it Low-Carb: To make this recipe low-carb, leave out the Panko breadcrumbs and instead top with additional shredded cheese.
 
Recipe yields approximately 6 servings. Nutritional values shown reflect information for one serving. Macros may vary slightly depending on specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 656kcal | Carbohydrates: 15g | Protein: 59g | Fat: 39g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 997mg | Potassium: 617mg | Fiber: 1g | Sugar: 5g | Vitamin A: 714IU | Vitamin C: 1mg | Calcium: 415mg | Iron: 3mg | Net Carbs: 14g