Chicken Cordon Bleu Casserole is the kind of comforting dish you crave when you want something easy, creamy, and satisfying. With shredded rotisserie chicken, ham cubes, a rich cheese‑sauce layering, and a crunchy panko topping, this casserole brings all the familiar flavors of classic cordon bleu in one pan. Whether it’s a weeknight dinner or a crowd‑pleasing potluck option, this recipe hits the spot—delivering ease, flavor, and that cozy casserole comfort.
Why You’ll Love This Chicken Cordon Bleu Casserole
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You get the flavor of the traditional cordon bleu (chicken + ham + Swiss cheese + mustard) without the fuss of stuffing chicken breasts and frying them.
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Using shredded rotisserie chicken makes prep fast and simple.
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The creamy cheese sauce gives richness and depth, and the panko topping adds a satisfying crunch contrast.
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You can serve it on its own, or stretch it by serving over pasta or rice—as you prefer.
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It’s flexible: you can tweak the cheeses, ham, or breadcrumbs to match what you have on hand.
Ingredients
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5 ½ cups shredded rotisserie chicken
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2 cups cubed ham
Cheese sauce:
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4 tablespoons unsalted butter
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¼ cup all‑purpose flour
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2 cups milk
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice
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½ teaspoon garlic powder
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¼ teaspoon salt (plus more to taste)
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1¼ cups shredded Swiss cheese (approx. 5 oz)
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¼ cup grated Parmesan cheese
Panko topping:
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1 cup Panko bread crumbs
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2 tablespoons butter, melted
Step‑by‑Step: How to Make Chicken Cordon Bleu Casserole
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Preheat oven to 350°F (about 175°C). Spray a 9×13 inch casserole dish with cooking spray.
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Layer the shredded rotisserie chicken evenly on the bottom of the dish. Then layer the cubed ham evenly on top of the chicken.
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For the cheese sauce: In a saucepan over medium heat, melt the 4 tablespoons butter. Sprinkle in the ¼ cup flour and cook, stirring, for 1‑2 minutes until the mixture turns dry and clumpy.
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Gradually whisk in the 2 cups milk until smooth. Add the Dijon mustard, lemon juice, garlic powder, and salt. Simmer for 3‑5 minutes, whisking constantly, until the sauce thickens.
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Remove from heat and stir in the Swiss cheese and Parmesan cheese. Taste and add more salt if needed.
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Pour the cheese sauce evenly over the chicken and ham layers.
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For the panko topping: In a small bowl, combine the Panko bread crumbs with the melted butter. Mix well and sprinkle over the top of the casserole.
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Bake the casserole uncovered for about 30‑35 minutes or until the breadcrumb topping is golden brown and the casserole is bubbly.
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Let it cool for about 5‑10 minutes before serving. You can serve it as is, or place it over cooked pasta or rice if you want to stretch the meal.
Helpful Tips
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Using rotisserie chicken saves a lot of time; you can also use leftover cooked chicken if you have it.
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Make sure your sauce thickens enough—if it’s too runny, the casserole may be soupy; if too thick, it might be gloopy, so aim for a smooth creamy pourable consistency.
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Taste the sauce before pouring—it’s easier to adjust salt and seasoning now than after baking.
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For a crispier topping, you can broil the casserole for the last 1‑2 minutes (watch carefully so it doesn’t burn).
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Letting it rest for 5‑10 minutes after baking helps it set a bit so it serves more cleanly.
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If you want to make ahead: assemble the casserole (through layering and topping), keep it covered in the fridge for up to a day, then bake when ready.
Substitutions And Variations
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Cheese: If you can’t find Swiss cheese, Gruyère or even a good melty white cheddar will work.
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Ham: You can substitute smoked turkey or diced cooked bacon for the ham if preferred.
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Milk: For a richer sauce, use half‑and‑half instead of milk. For lighter version, use 1% or 2% milk.
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Breadcrumb topping: Swap Panko for crushed Ritz crackers or even seasoned breadcrumbs for a flavor twist.
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Add‑ins: Stir in a cup of broccoli florets or some sautéed mushrooms under the sauce for extra vegetables.
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Gluten‑free: Use gluten‑free flour and gluten‑free Panko breadcrumbs to adapt accordingly.
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Lower fat version: Use reduced‑fat cheese and milk, reduce butter, and consider skipping or reducing the breadcrumb topping.
Storage Instructions
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To store leftovers: cover the casserole dish (or transfer portions to airtight containers) and refrigerate. It will keep up to 3‑4 days in the fridge.
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To freeze: assemble the casserole but don’t bake; cover tightly with foil and freeze for up to 2‑3 months. When ready, bake from frozen (you may need to increase baking time by ~10‑15 minutes).
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For reheating: heat in a 350°F oven until warmed through (about 15‑20 minutes if chilled). If frozen, thaw overnight in fridge first if possible.
Nutritional Information
Based on similar casseroles and ingredient amounts, approximate nutrition per serving (assuming ~8 servings) is:
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Calories: about 545 kcal per serving.
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Macronutrients: around 20% carbs, 54% fat, 26% protein.
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Protein: roughly ~35‑40 g per serving.
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Sodium & saturated fat: can be high because of ham, cheeses, and butter—so if you’re watching sodium or saturated fat, consider lower‑sodium ham and reduced‑fat cheese.
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Note: Nutritional values will vary depending on exact brands, portion size, and substitutions used.
Serving Suggestions
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Serve with a crisp green salad (e.g., Caesar salad or mixed greens) to balance the richness of the casserole.
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Steamed or roasted broccoli or asparagus makes a great vegetable side and adds color and freshness.
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If you like, serve the casserole over cooked pasta (such as fusilli or penne) or rice to stretch the meal for more people.
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For bread lovers: garlic bread or dinner rolls are a welcome accompaniment to help scoop up the sauce.
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Finish with a light dessert or fruit salad to cleanse the palate after the richness of the dish.
Frequently Asked Questions About Chicken Cordon Bleu Casserole
Can I use fresh chicken instead of rotisserie chicken?
Yes, if you prefer to cook fresh chicken, you can cut boneless, skinless chicken breasts or thighs into bite‑sized pieces, sauté until cooked through, then proceed with layering. This will add a bit more prep time but works well.
How many servings does this recipe yield?
With a 9×13 casserole dish and the ingredient amounts listed, you can expect about 8 servings (depending on portion sizes). If you serve it over pasta or rice and add sides, you might stretch it to 10 servings.
Can I make this ahead of time or freeze it?
Absolutely. You can assemble the casserole ahead (through layering and topping), cover it, and refrigerate for up to 1 day before baking. For longer storage, freeze unbaked in a tightly sealed dish for up to 2‑3 months; when ready, bake from frozen (adding extra bake time as needed).
Can I lighten up the recipe for a lower‑calorie version?
Yes. Use reduced‑fat cheese, low‑fat milk, less butter (or a butter substitute), and a smaller amount of panko or skip the topping. Also use leaner ham and increase vegetables (like broccoli) to up volume without as many calories.
What if I don’t have Panko breadcrumbs?
If you don’t have Panko, use regular breadcrumbs, crushed crackers (such as Ritz or saltines), or even chopped nuts (like almonds) for a different texture and flavor. Just keep the topping amount similar.
Can this be gluten‑free?
Yes, with modifications. Use gluten‑free flour for the sauce and gluten‑free breadcrumbs or crushed gluten‑free crackers for the topping.
Final Thoughts
Thank you so much for trying my Chicken Cordon Bleu Casserole recipe! I hope you find it as delicious and satisfying as I do. It’s simple enough for a comforting weeknight dinner, yet rich and flavorful enough to feel a little special. Once you taste that creamy cheese sauce over shredded chicken and ham, topped with a golden‑crisp panko layer, you’ll understand why I love this dish. I encourage you to give it a try, tweak it as you like, and make it your own. Wishing you happy cooking, joyful meals, and lots of smiling faces around your plate. Savor each bite and thank you for sharing in the joy of this food-loving community!
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Chicken Cordon Bleu Casserole
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This easy Chicken Cordon Bleu Casserole combines rotisserie chicken, cubed ham, creamy Swiss cheese sauce, and crunchy panko topping. Classic flavors baked into one comforting dish that’s perfect for family dinners or make-ahead meals.
Ingredients
5 ½ cups shredded rotisserie chicken
2 cups cubed ham
Cheese Sauce:
4 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups milk
1 tablespoon Dijon mustard
1 tablespoon lemon juice
½ teaspoon garlic powder
¼ teaspoon salt (plus more to taste)
1¼ cups shredded Swiss cheese (approx. 5 oz)
¼ cup grated Parmesan cheese
Panko Topping:
1 cup Panko breadcrumbs
2 tablespoons butter, melted
Instructions
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Preheat oven to 350°F (about 175°C). Spray a 9×13 inch casserole dish with cooking spray.
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Layer the shredded rotisserie chicken evenly on the bottom of the dish. Then layer the cubed ham evenly on top of the chicken.
-
For the cheese sauce: In a saucepan over medium heat, melt the 4 tablespoons butter. Sprinkle in the ¼ cup flour and cook, stirring, for 1‑2 minutes until the mixture turns dry and clumpy.
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Gradually whisk in the 2 cups milk until smooth. Add the Dijon mustard, lemon juice, garlic powder, and salt. Simmer for 3‑5 minutes, whisking constantly, until the sauce thickens.
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Remove from heat and stir in the Swiss cheese and Parmesan cheese. Taste and add more salt if needed.
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Pour the cheese sauce evenly over the chicken and ham layers.
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For the panko topping: In a small bowl, combine the Panko bread crumbs with the melted butter. Mix well and sprinkle over the top of the casserole.
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Bake the casserole uncovered for about 30‑35 minutes or until the breadcrumb topping is golden brown and the casserole is bubbly.
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Let it cool for about 5‑10 minutes before serving. You can serve it as is, or place it over cooked pasta or rice if you want to stretch the meal.
Notes
Serve with salad, steamed broccoli, or over pasta or rice for a more filling meal. Great for make-ahead dinners or freezing before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 slice
- Calories: 545
- Carbohydrates: 15g
- Protein: 38g