Chicken Cordon Bleu Casserole Recipe

This Chicken Cordon Bleu Casserole is the perfect easy meal for those who love the combination of chicken and ham with plenty of cheese and creaminess in the classic cordon bleu recipe! This dish is easy to make and will be a hit with your whole family!

If you’re looking for more family-friendly casseroles that are easy to make and loved by all, we’ve got you covered! Try million dollar spaghetti, King Ranch casserole, or crack chicken casserole next!

Chicken Cordon Bleu Casserole

This chicken cordon bleu casserole is an easy, foolproof meal that even the pickiest of eaters will enjoy! It’s made with simple ingredients like chicken, ham and cheese in a creamy sauce. Everyone from the kids to adults will go crazy for the flavor and texture in this irresistible dish!

Fuss-free and flavorful rotisserie chicken is layered with ham, Swiss cheese, an amazing lemon cream sauce and is topped with buttery panko breadcrumbs. Bake until bubbly and golden brown for a hearty, satisfying meal that’s perfect for busy weeknights. You can even assemble the casserole a day ahead of time! See the “storing leftovers” section for make-ahead instructions.

Ingredients Needed

This chicken cordon bleu casserole recipe uses many kitchen staples for a mouth-watering, amazing dinner! It’s a great recipe for using up leftover shredded chicken and ham, if you have it. You can find exact measurements for each ingredient in the recipe card below.

• Chicken Breast: Rotisserie chicken is great because it is convenient and adds so much extra flavor.
• Ham: Deli ham is really handy but if you have leftover cooked ham, that works great too!
• Cheese: Swiss cheese is the traditional cheese variety used in cordon bleu recipes, but gouda or provolone would be delicious too. You want a creamy cheese that will get nice and melty.
• Butter: Mix with the breadcrumbs and seasoning to make the topping bake up golden brown.
• Breadcrumbs: We’re using panko bread crumbs for delicious crispiness.
• Seasoning: Italian seasoning and salt gives the bread crumb topping extra flavor.

Lemon Cream Sauce

• Butter: Unsalted butter makes the cream sauce flavorful and rich.
• Flour: To thicken the sauce for the chicken cordon bleu casserole.
• Broth: Use low sodium, good quality chicken broth for flavor and consistency in the lemon cream sauce.
• Milk and Cream: This combo makes the sauce incredibly creamy and smooth.
• Dijon Mustard: For a light tangy taste.
• Cheese: The sauce is finished with a blend of shredded parmesan cheese and shredded Swiss cheese.
• Lemon Juice: Adds wonderful fresh, lemony flavor.
• Salt & Pepper: To taste!

How to Make Cordon Bleu Casserole

There are several steps to follow when making this casserole, but they’re all very simple and straightforward. Once you make the topping and the sauce for the cordon bleu casserole, just assemble all of the layers in a pan and bake! Here’s how it all comes together:

1. Prep: Preheat the oven to 350 degrees Fahrenheit and spray a 3-quart baking dish with pan spray.
2. Add the Meat: Spread the shredded chicken in the bottom of the pan. Sprinkle the ham evenly over the chicken.
3. Make the Topping: In a small bowl, stir together the melted butter, panko, Italian seasoning, and salt. Set aside.
4. Making the Sauce: Prepare the lemon cream sauce by melting the butter in a medium saucepan over medium heat. Once melted, add the flour and whisk to combine. Continue to whisk until the mixture becomes nutty and fragrant and the bubbling subsides, about 2 minutes.
5. Finish the Sauce: Slowly whisk in the broth, milk, cream, and dijon. Whisk until smooth and thickened, which should only take a minute or two. Whisk in the cheese slowly, whisking until it is fully melted. Whisk in the lemon juice and salt and pepper to taste.
6. Assemble and Bake: Pour the sauce evenly over the chicken and ham and top with the shredded Swiss cheese. Top with the panko mixture and bake for 30-35 minutes, until the casserole is bubbling and the bread crumbs are golden brown. Top cordon bleu casserole with chopped parsley and hollandaise, if desired.