Chicken Cordon Bleu Casserole is a comforting dish that combines tender chicken, ham, and melted Swiss cheese all baked together with a creamy sauce. It’s like a warm, cozy hug in food form, with crispy breadcrumbs on top that add just the right crunch. This casserole takes the classic Chicken Cordon Bleu flavors and makes them even easier to enjoy in one dish.
I love making this casserole when I want something that feels special but doesn’t need hours in the kitchen. It’s a favorite in my family because it’s simple to throw together, and the cheesy sauce keeps everything nice and juicy. Plus, the ham adds a little salty surprise that everyone always asks for seconds of. If you’re a fan of easy weeknight dinners that don’t skimp on taste, this one is a winner.
My go-to way to serve Chicken Cordon Bleu Casserole is with a side of steamed green veggies or a fresh salad to balance out the richness. It’s perfect for a family dinner, and I often make a big batch so we have leftovers to enjoy the next day. There’s just something about that creamy, cheesy, meaty combo that feels like a little celebration on the plate.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works best for tender bites. Rotisserie chicken is a great shortcut. You can also use leftover chicken or even turkey.
Pasta: Elbow macaroni is traditional, but small pasta shapes like shells or penne work well too. Whole wheat or gluten-free pasta are good swaps if needed.
Ham: Diced cooked ham adds salty flavor. You can replace it with turkey ham or cooked bacon for a different taste.
Swiss Cheese: This cheese melts nicely and adds a mild nuttiness. Gruyère, Emmental, or mozzarella are fine substitutes if Swiss isn’t available.
Breadcrumbs: Panko breadcrumbs create a crunchy topping. If you don’t have panko, regular breadcrumbs or crushed crackers work well too.
How Do I Make a Smooth and Creamy Cheese Sauce Without Lumps?
A buttery roux starts the sauce. Melt butter, then whisk in flour and cook briefly. Adding milk gradually while whisking helps prevent lumps. Keep the heat moderate and whisk constantly until the sauce thickens. Remove from heat before adding seasonings.
- Use a whisk, not a spoon, for smooth mixing.
- Add milk slowly, stirring after each addition.
- Cook the sauce until it coats the back of a spoon.
- If lumps appear, strain the sauce or whisk vigorously off heat.
Equipment You’ll Need
- 9×13 inch casserole dish – perfect for baked casseroles and easy to serve from.
- Large saucepan – for making the cheese sauce; I like a bigger one to avoid spills.
- Whisk – helps you stir the sauce smoothly without lumps.
- Measuring cups and spoons – for accuracy when adding ingredients.
- Mixing bowl – for combining the cooked ingredients before baking.
- Grater – to shred the Swiss cheese and Parmesan easily.
- Oven mitts – for safety when taking the hot dish out of the oven.
Flavor Variations & Add-Ins
- Use cooked turkey or chicken sausage instead of chicken to change up the flavor.
- Replace Swiss with provolone or mozzarella for a different cheesy flavor.
- Add sautéed spinach, broccoli, or sun-dried tomatoes for more veggies and color.
- Mix in a pinch of nutmeg or smoked paprika to give the sauce a unique twist.
Chicken Cordon Bleu Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken breast, diced or shredded
- 2 cups cooked elbow macaroni (or any small pasta)
- 1 ½ cups diced cooked ham
- 1 ½ cups shredded Swiss cheese
- 1 cup sliced mushrooms (optional)
For The Cheese Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and around 25-30 minutes to bake. So in total, expect to spend roughly 40-45 minutes from start to finish, perfect for a tasty homemade dinner.
Step-by-Step Instructions:
1. Prepare the Oven and Casserole Dish:
First, preheat your oven to 350°F (175°C). Then, grease a 9×13 inch casserole dish to prevent sticking.
2. Make the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbly, stirring constantly. Slowly whisk in the milk, stirring all the time to keep the sauce smooth. Cook until thickened, about 5-7 minutes. Remove from heat and stir in Dijon mustard, garlic powder, onion powder, salt, and pepper.
3. Combine the Main Ingredients:
In a large bowl, mix together the cooked chicken, cooked pasta, diced ham, sliced mushrooms (if using), and shredded Swiss cheese. Pour the warm cheese sauce over everything and stir gently until coated evenly.
4. Assemble the Casserole:
Transfer the mixture to your prepared casserole dish, spreading it out evenly.
5. Add the Topping and Bake:
In a small bowl, mix the panko breadcrumbs with grated Parmesan cheese. Sprinkle this mixture evenly over the casserole. Bake uncovered for 25-30 minutes until the top is golden brown and the cheese is bubbly.
6. Serve and Enjoy:
Let the casserole cool for a few minutes before serving. Sprinkle with fresh parsley if you like, then enjoy your creamy, cheesy Chicken Cordon Bleu Casserole!
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure the chicken is fully thawed before using. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat dry to remove excess moisture before adding to the casserole.
Can I Substitute Swiss Cheese with Another Cheese?
Absolutely! Gruyère, mozzarella, or provolone are great alternatives that melt well and offer a delicious flavor twist.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of milk if the sauce seems thick.
Can I Make This Casserole Ahead of Time?
Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s chilled.
