Chicken Cordon Bleu Casserole is like the classic dish you know and love, but cozy and easy to make in a big pan. It features tender chicken, gooey melted cheese, and slices of ham all baked together with a crispy, crunchy topping that adds just the right texture. This casserole feels like a warm hug on a plate, perfect for when you want something comforting and satisfying.
I really enjoy making this casserole because it takes all the best parts of chicken cordon bleu—like the combo of ham and cheese—and turns it into a simple, no-fuss meal. One of my favorite tricks is to use a creamy sauce to keep everything moist and to add a little extra flavor. It’s the kind of dish that gets everyone asking for seconds, and I love that it comes together quickly when I don’t want to cook something complicated.
We often serve this casserole with a fresh green salad or some steamed veggies to balance out the richness. It’s perfect for family dinners, potlucks, or when friends stop by unexpectedly. I find it especially satisfying on chilly evenings when you want something warm and cheesy. Plus, leftovers heat up beautifully, which is always a big win in my book!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works best here for tenderness. You can use rotisserie chicken or leftover chicken to save time. Just make sure it’s shredded or diced evenly.
Ham: Diced cooked ham adds that classic cordon bleu flavor. If you want to skip pork, turkey ham or even smoked turkey can be good substitutes.
Swiss Cheese: Swiss or Gruyère cheese melts smoothly and gives a mild nutty flavor. If you don’t have these, mozzarella or Havarti are good substitutes.
Panko Breadcrumbs: These give a crunchy topping that’s key for texture contrast. If you don’t have panko, regular breadcrumbs can work but might be less crispy.
Milk & Roux: Warming the milk before adding it to the roux (butter + flour) helps the sauce come together smoothly without lumps. Use whole milk for creaminess, or 2% if you want a lighter version.
How Do I Get a Creamy Sauce Without Lumps?
The sauce is a simple béchamel made by combining butter, flour, and milk. To avoid lumps, follow these steps:
- Melt butter and whisk in flour to form a smooth paste called a roux. Cook it for about a minute to get rid of the raw flour taste.
- Warm the milk before adding to the roux—cold milk can cause lumps.
- Slowly pour the warm milk in while whisking constantly to keep the sauce smooth.
- Keep whisking over medium heat until the sauce thickens, about 5-7 minutes.
Personal tip: If your sauce gets too thick, add a little extra warm milk to loosen it up. If it’s too thin, give it more time to cook and thicken up.
Equipment You’ll Need
- 9×13 inch casserole dish – I like this size because it holds all the ingredients evenly and bakes well without spilling.
- Medium saucepan – perfect for making the cheese sauce; it gives you control and prevents splatters.
- Whisk – helps mix the sauce smoothly and prevents lumps from forming.
- Large mixing bowl – great for combining the cooked chicken, ham, pasta, and sauce before baking.
- Measuring cups and spoons – for precise ingredient amounts, ensuring good flavor.
- Grater – for shredding Swiss cheese and Parmesan cheese easily.
Flavor Variations & Add-Ins
- Take it meatless: Use sautéed mushrooms and spinach instead of ham for a veggie version that’s just as creamy and satisfying.
- Cheesy upgrade: Mix in shredded mozzarella or extra Parmesan for a richer flavor profile.
- Spice it up: Add a pinch of red pepper flakes or some Dijon mustard to the sauce for a little kick.
- Different proteins: Swap the chicken and ham for turkey and bacon for a smoky twist.
Chicken Cordon Bleu Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 cups cooked chicken breast, diced or shredded
- 1 ½ cups cooked elbow macaroni or any small pasta
- 1 ½ cups diced cooked ham
- 2 cups shredded Swiss cheese (or Gruyère)
For the Cheese Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk, warmed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded Swiss cheese (for sauce)
For the Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- Optional: a little melted butter
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Time You’ll Need
This dish takes about 15 minutes to prepare and assemble, plus 25 to 30 minutes to bake. Plan for about 45 minutes total, including some resting time after baking so it sets nicely before serving.
Step-by-Step Instructions:
1. Prep and Preheat:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish so the casserole won’t stick.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook while whisking constantly for about 1 minute to form a smooth paste called a roux. Slowly add the warmed milk in small amounts, whisking frequently to avoid lumps. Keep whisking and cooking until the sauce thickens and is creamy, about 5 to 7 minutes. Remove from heat and stir in garlic powder, onion powder, salt, pepper, and 1 ½ cups of shredded Swiss cheese until melted and smooth.
3. Combine the Ingredients:
In a large bowl, mix together the cooked chicken, cooked pasta, diced ham, and the cheese sauce. Stir gently until everything is evenly coated.
4. Assemble the Casserole:
Pour the mixture into your prepared casserole dish and spread it out evenly.
5. Add the Topping:
In a small bowl, mix the panko breadcrumbs with the Parmesan cheese. You can add some melted butter if you want an extra crunchy topping. Sprinkle this mixture evenly over the casserole.
6. Bake and Serve:
Bake in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and bubbly. Carefully remove from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley for a pop of color, then serve warm and enjoy!
Can I Use Frozen Chicken in This Casserole?
Yes, you can! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Cooking with fully thawed chicken helps ensure even cooking and the best texture.
Can I Substitute the Ham with Another Meat?
Absolutely! Turkey ham, cooked bacon, or even diced cooked sausage work well as alternatives. Just make sure the substitute is cooked before adding so it heats through evenly in the casserole.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can add a splash of milk when reheating to keep the sauce creamy.
Can I Prepare This Casserole Ahead of Time?
Yes! Assemble the casserole and cover it tightly with foil. Keep it refrigerated for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
