There are some dishes that just feel like a warm hug in a bowl, and for me, this Chicken Cordon Bleu Casserole is the very definition of that. It takes all the sophisticated flavours of the classic French dish—tender chicken, savoury ham, and gloriously melty cheese—and transforms them into a beautifully simple, shareable bake. There’s no tricky rolling or frying involved, just pure, unadulterated comfort that comes together in one dish.

I used to struggle with the traditional rolled and fried version until I discovered that turning it into a casserole gives you all the flavour with none of the fuss. We’re talking juicy chunks of chicken and slices of ham enveloped in a rich, creamy Dijon sauce, all topped with a crunchy, golden breadcrumb crust. The aroma that fills the kitchen as it bakes is absolutely divine. It’s the kind of meal that works wonderfully for a relaxed Sunday dinner with family, but it’s also straightforward enough for a special weeknight treat.

This recipe has a special place in my heart because it proves that you don’t need complicated techniques to create something truly delicious. It’s hearty, satisfying, and everyone I’ve ever made it for seems to love it. Let’s get our aprons on and make something wonderful together.

Recipe Overview

This Chicken Cordon Bleu Casserole deconstructs the classic dish into an accessible and deeply satisfying bake. Expect tender chicken and savoury ham bathed in a velvety, Dijon-infused cheese sauce, finished with a crisp, buttery breadcrumb topping. My first few tests were a bit bland, but adding a touch of nutmeg to the sauce made all the difference, bringing the cheesy notes to life.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Chicken Cordon Bleu Casserole

• Genuine Flavour: The tangy Swiss cheese melts into a creamy Dijon sauce, creating a rich flavour that perfectly complements the salty ham and tender chicken. The textures are just as important—creamy interior, juicy chicken, and a fantastic crunch from the topping.
• Ready in Under an Hour: This dish comes together in about 50 minutes from start to finish, with most of that being hands-off baking time. It gives you a moment to prepare a simple side or just put your feet up.
• Flexible Recipe: Don’t have Swiss cheese? A good Gruyère or even a strong cheddar will work beautifully. You can also use leftover roast chicken to make the preparation even faster. If you enjoy other comforting bakes, our Low Carb Chicken Casserole is another great option.
• Great for Family Dinners: This casserole is ideal when you want a substantial and warming meal for the whole family. It feels a little bit special without being overly complicated.
• Family Tested: I make this at least once a month now—it’s become a family favourite. My husband, who is the biggest critic, always asks for seconds of this!

Chicken Cordon Bleu Casserole

⏱️ 20 min prep  •  🍳 45 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, high-quality ingredients to build those classic Cordon Bleu flavours. I always recommend using a block of Swiss or Gruyère cheese and grating it yourself; pre-shredded cheeses often contain anti-caking agents that can make the sauce a bit grainy.

• 900g boneless, skinless chicken breasts, cut into 2.5cm (1-inch) cubes
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 200g good-quality cooked ham, thickly sliced and chopped
• For the Creamy Sauce:
• 60g unsalted butter
• 60g plain flour
• 700ml whole milk, at room temperature
• 2 tsp Dijon mustard
• 1/4 tsp ground nutmeg
• 1/2 tsp garlic powder
• 150g Swiss or Gruyère cheese, grated
• For the Topping:
• 80g panko breadcrumbs (or any dried breadcrumbs)
• 30g Parmesan cheese, finely grated
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh parsley, finely chopped

Sara’s Tip: Using panko breadcrumbs gives you a much lighter, crispier topping than standard breadcrumbs. If you can find them, they are well worth using for that superior crunch.

How to Make Chicken Cordon Bleu Casserole

The process is quite straightforward. We’ll sear the chicken, make a simple but flavourful cheese sauce, layer everything in a dish, and bake it until it’s golden and bubbly. Let’s break it down.

1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Lightly grease a 2.5-litre (or 9×13-inch) baking dish and set it aside.
2. Cook the Chicken: Pat the chicken cubes dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken in a single layer (work in batches if needed to avoid overcrowding) and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. It doesn’t need to be cooked through completely. Transfer the browned chicken to the prepared baking dish.
3. Layer the Ham: Scatter the chopped ham evenly over the chicken in the baking dish.
4. Make the Roux: In the same frying pan (no need to clean it), melt 60g of butter over medium heat. Whisk in the plain flour and cook for about one minute, stirring constantly, until it forms a smooth paste. This is your roux.
5. Create the Sauce: Gradually pour in the room-temperature milk while whisking continuously to prevent lumps. Continue to cook, stirring often, for about 5-8 minutes until the sauce has thickened enough to coat the back of a spoon. What works best for me is to keep the heat gentle to avoid scorching the bottom.
6. Add the Flavour: Remove the pan from the heat. Stir in the Dijon mustard, nutmeg, garlic powder, and a good pinch of salt and pepper. Add the grated Swiss/Gruyère cheese and stir until it’s completely melted and the sauce is smooth and velvety.
7. Assemble the Casserole: Pour the creamy cheese sauce evenly over the chicken and ham in the baking dish, making sure everything is well-coated.
8. Prepare the Topping: In a small bowl, combine the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley. Mix until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the top of the casserole.
9. Bake to Perfection: Place the dish in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbling and the topping is a deep golden brown.
10. Rest and Serve: Carefully remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

Tips From My Kitchen

• Temperature Control: When making the sauce, ensure your milk is at room temperature. Adding cold milk to a hot roux can cause it to clump. If you forget, just warm it gently in the microwave for a minute first.
• The Secret Step: I learned that taking a moment to properly brown the chicken before adding it to the casserole makes a world of difference. This step, known as the Maillard reaction, creates a depth of savoury flavour that you just don’t get from adding raw chicken.
• Make-Ahead: You can assemble the entire casserole (without the breadcrumb topping) up to a day in advance. Cover it tightly and store it in the fridge. When you’re ready to bake, prepare the topping, sprinkle it over, and add an extra 5-10 minutes to the baking time.
• Storage: Leftovers keep wonderfully. Store any remaining casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 160°C until warmed through.

Common Mistakes to Avoid

• Overcrowding the pan: When browning the chicken, don’t put too much in the pan at once. Overcrowding will cause the chicken to steam instead of sear, and you’ll miss out on that lovely golden crust and deep flavour. Work in two batches if necessary.
• Wrong temperature: Baking at too high a temperature can cause the topping to burn before the casserole is heated through. Stick to 180°C fan for a consistently golden crust and a bubbly, hot interior.
• Skipping the rest time: It’s tempting to dive right in, but letting the casserole rest for at least 5 minutes is crucial. It allows the molten sauce to cool slightly and set up, so when you serve it, you get a clean portion rather than a soupy pool.

Delicious Variations to Try

One of the best things about a casserole is how adaptable it is. Here are a few ways we like to change things up in my kitchen:

• Spicy Version: For a little kick, add 1/4 teaspoon of cayenne pepper or a pinch of red pepper flakes to the cheese sauce along with the other seasonings.
• Vegetarian Option: This recipe can be adapted for vegetarians. Use firm tofu cubes or a plant-based chicken alternative, searing them just like the chicken. Replace the ham with smoked vegetarian ham slices or sautéed mushrooms for an earthy flavour.
• Different Protein: Turkey breast cubes work as a fantastic substitute for chicken. This is a great way to use up leftovers after a Sunday roast! For a different flavour profile altogether, try my Garlic Parmesan Chicken Pasta Recipe.

What to Serve With Chicken Cordon Bleu Casserole

This creamy, cheesy casserole pairs beautifully with simple sides that cut through its richness.

• Steamed Green Beans: A side of tender-crisp green beans tossed with a squeeze of fresh lemon juice and a knob of butter provides a lovely, fresh contrast.
• Creamy Mashed Potatoes: To soak up every last drop of that delicious sauce, you can’t go wrong with a scoop of fluffy mashed potatoes.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay complements the creamy sauce without overpowering it.

Frequently Asked Questions

I really hope you enjoy making this Chicken Cordon Bleu Casserole. It’s a true labour of love in my kitchen and a recipe that never fails to bring smiles to the table. If you try it, I would be thrilled to hear how it went for you. Please leave a comment below and let me know your thoughts! Happy cooking.

Chicken Cordon Bleu Casserole

A comforting, deconstructed take on the classic, featuring tender chicken and ham baked in a rich Swiss cheese sauce with a crispy panko topping.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 695

Ingredients Method Notes

Ingredients

  

• 900 g boneless skinless chicken breasts, cut into 2.5cm (1-inch) cubes
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 200 g good-quality cooked ham thickly sliced and chopped

For the Creamy Sauce

• 60 g unsalted butter
• 60 g plain flour
• 700 ml whole milk at room temperature
• 2 tsp Dijon mustard
• 1/4 tsp ground nutmeg
• 1/2 tsp garlic powder
• 150 g Swiss or Gruyère cheese grated

For the Topping

• 80 g panko breadcrumbs or any dried breadcrumbs
• 30 g Parmesan cheese finely grated
• 2 tbsp unsalted butter melted
• 1 tbsp fresh parsley finely chopped

Method

 

1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Lightly grease a 2.5-litre (or 9×13-inch) baking dish and set it aside.
2. Cook the Chicken: Pat the chicken cubes dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken in a single layer (work in batches if needed to avoid overcrowding) and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. It doesn’t need to be cooked through completely. Transfer the browned chicken to the prepared baking dish.
3. Layer the Ham: Scatter the chopped ham evenly over the chicken in the baking dish.
4. Make the Roux: In the same frying pan (no need to clean it), melt 60g of butter over medium heat. Whisk in the plain flour and cook for about one minute, stirring constantly, until it forms a smooth paste. This is your roux.
5. Create the Sauce: Gradually pour in the room-temperature milk while whisking continuously to prevent lumps. Continue to cook, stirring often, for about 5-8 minutes until the sauce has thickened enough to coat the back of a spoon. What works best for me is to keep the heat gentle to avoid scorching the bottom.
6. Add the Flavour: Remove the pan from the heat. Stir in the Dijon mustard, nutmeg, garlic powder, and a good pinch of salt and pepper. Add the grated Swiss/Gruyère cheese and stir until it’s completely melted and the sauce is smooth and velvety.
7. Assemble the Casserole: Pour the creamy cheese sauce evenly over the chicken and ham in the baking dish, making sure everything is well-coated.
8. Prepare the Topping: In a small bowl, combine the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley. Mix until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the top of the casserole.
9. Bake to Perfection: Place the dish in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbling and the topping is a deep golden brown.
10. Rest and Serve: Carefully remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The casserole reheats well in the oven or microwave.

All the best,
Sara Gomez