Why I Keep Coming Back to This Chicken Cordon Bleu Casserole
Alright, so you know those evenings where the clock’s somehow whispering “dinnertime soon!” and you’re staring into the fridge hoping that, magically, dinner will assemble itself? Yeah, that was me last Tuesday. And probably the Tuesday before. That’s actually how I started making this Easy Chicken Cordon Bleu Casserole for Weeknights—out of mild desperation and, okay, a little nostalgia for the fancy-ish stuff my mum used to bake on holidays. Except this is way lazier (in the best possible way). Plus, that time I dropped an entire tray of rolled chicken? This casserole means no more chasing rogue ham slices across the floor. Win.
Also, minor confession: I’ve made variations of this so often, my neighbor once asked if we were starting a bread crumb factory. I took it as a sign of culinary success.
Why You'll Love This Chicken Cordon Bleu Casserole
- I make this when I want all the flavor of the classic, without all the fiddly business of rolling and toothpicking (honestly, who even has toothpicks anymore?).
- My family goes crazy for this because it’s cheesy, crispy, and looks way fancier than it actually is (plus, it makes great leftovers—unless you live with teens).
- If you’re like me and sometimes get tripped up by tricky recipes, this one’s forgiving. Seriously, I’ve slightly burnt the top before and it still got rave reviews.
- On a lazy Sunday, I’ll make a double batch and freeze one for those “oops, I forgot to defrost something” days. (This has saved me more than once!)
The Cordon Bleu Casserole Ingredients (With My Usual Substitutions)
- 3 cups cooked chicken, chopped or shredded (sometimes I just grab a rotisserie chicken from the market; makes life easier, doesn’t it?)
- 1 cup diced ham (you can use leftover Christmas ham, or even turkey ham. My grandmother always insisted on Smithfield, but honestly, anything works)
- 1 ½ cups shredded Swiss cheese (in a pinch, mozzarella or cheddar tastes great too; I’ve done both when the fridge was looking sad)
- 1 can (10.5 oz) condensed cream of chicken soup (cream of mushroom soup works if that’s what’s in your pantry, or, if you’re feeling ambitious, you could make a quick roux like this one)
- ½ cup milk (I’ve used oat milk and it didn’t taste odd, maybe even better?)
- 1 tablespoon Dijon mustard (or yellow, if that’s all you’ve got; don’t stress)
- 2 cups breadcrumbs (panko is my favorite, but any crumbs—even crushed cornflakes or, one desperate time, saltines—will do)
- 4 tablespoons butter, melted (or just a big glug of olive oil if you’re out, but the flavor’s richer with butter)
- Salt and pepper to taste
- Optional: handful chopped parsley for garnish
How I Actually Make It (Not Just the Fancy Version)
- Preheat your oven to 375°F (190°C)—unless you forgot and have to wait after prepping everything (been there).
- Grab a 9x13-inch baking dish (any casserole dish will do; I’ve even used a deep cake tin when the good one was MIA). A light greasing helps, though I sometimes forget and it’s mostly fine.
- Layer the cooked chicken on the bottom. Then scatter the ham over it. It won’t look like much yet. Don’t worry, it always comes together.
- Next, sprinkle on the shredded cheese. I usually eat a handful at this point. Quality control, right?
- In a bowl, whisk together the soup, milk, and Dijon mustard. Pour this over the cheese layer.
- Mix the breadcrumbs with melted butter until they look nice and sandy (not too soggy). Sprinkle this over the top. If you’re feeling fancy, add a bit more cheese. Or, you know, don’t.
- Bake uncovered for 25-30 minutes, until the top is golden and bubbly (the hardest part is not eating it straight from the oven, but trust me—let it rest 5-10 minutes so you don’t burn your tongue like I did last time).
And you’re basically done—see? Not so scary.
Notes From My Kitchen (AKA Lessons Learned the Hard Way)
- If you go heavy on the breadcrumbs, it’ll be extra crunchy. Sometimes too crunchy—so maybe don’t dump the whole bag like I did once.
- Actually, I find it works better if you use slightly stale bread for the crumbs. Something about the texture just sings.
- I tried swapping in turkey, and while it was fine, it lacked a little zing. Chicken just works for this dish.
Tried (And Not Always True) Variations
- I once tried adding frozen peas—my kids picked them out. They’re suspicious of anything green.
- For a smoky twist, I used smoked gouda instead of Swiss. It was... interesting? Not my favorite, but worth trying at least once.
- Veggie version? Substituted mushrooms and roasted cauliflower for the chicken and ham. It’s not classic, but it wasn’t half bad.
The (Not-So-Fancy) Equipment You Need
- Casserole dish (if you don’t have one, anything oven-safe and deep-ish works; I used a roasting pan at my cousin’s once—no complaints!)
- Mixing bowl
- Whisk or fork (forks get the job done; you don’t need fancy gadgets)
- Cheese grater (but you can just tear cheese with your hands if you’re in a rush or your grater is hiding)
If You Want Leftovers, Good Luck (But Here’s How to Store It)
Honestly, it never lasts more than a day in my house. But if you do have leftovers, pop them in an airtight container and refrigerate. They’ll keep for 2-3 days, maybe even 4 if you forgot about them in the back. You can reheat in the oven (best for crunchiness) or the microwave (if you’re in a rush, no judgment). I don’t recommend freezing after baking—it gets a bit mushy—but assembling ahead and freezing before baking works pretty well.
My Favorite Ways to Serve This Up
We usually eat this with a big green salad and maybe some crusty bread to scoop up the saucy bits (yes, I’m that person who wipes the plate clean). My brother-in-law swears by serving it with some roasted veggies on the side, which is a nice way to sneak in something healthy. Oh! And sometimes I dash a little hot sauce over my portion—don’t tell the kids.
What NOT to Do (Or: My Pro Tips Learned by Oopsies)
- Don’t rush the baking time; one time I tried to speed things up and the cheese didn’t melt all the way. Sad times.
- Add a bit of extra milk if your mixture looks super thick before baking. I once skipped this and, yeah, it was a brick rather than a casserole.
- If you’re using pre-shredded cheese, toss it with your fingers to break up clumps. Trust me, it makes a difference in how it melts.
Frequently Asked (And Sometimes Amusing) Questions
- Can I make this ahead? Yep! Assemble up to the breadcrumb stage and refrigerate overnight. Just add a few extra minutes if baking from cold. (Learned that form a late-night prep session.)
- What if I don’t like Swiss cheese? Swap it for mozzarella, Monterey Jack, or honestly, anything melty. I once used a weird cheddar blend and it was still devoured.
- Is this gluten-free? Not as written, but you can totally use GF breadcrumbs and soup. Check out this homemade gluten-free soup recipe if you’re up for it.
- How do I make it extra creamy? Stir in a splash more milk, or a spoonful of sour cream to the sauce mix (I only tried this once—deliciously decadent, but super rich!)
- Can I freeze it? You can freeze it before baking; after, the texture gets a bit weird in my experience. But honestly, in our house, leftovers are a unicorn.
So, if you’re after a cozy, crowd-pleasing dinner with a dash of “fancy-but-not-really”, this easy chicken cordon bleu casserole is your mate. And if you ever figure out how to keep the kids from eating all the cheese before it hits the dish, let me know.
Ingredients
- 3 cups cooked chicken breast, diced
- 1 ½ cups cooked ham, diced
- 2 cups shredded Swiss cheese
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon black pepper
Instructions
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1Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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2In a large bowl, combine the diced chicken, diced ham, and half of the shredded Swiss cheese. Spread the mixture evenly in the prepared baking dish.
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3In a separate bowl, whisk together the cream of chicken soup, sour cream, Dijon mustard, and black pepper. Pour the sauce evenly over the chicken and ham mixture.
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4Sprinkle the remaining Swiss cheese over the top.
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5In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
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6Bake for 30 minutes, or until the casserole is bubbly and the topping is golden brown. Let cool for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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