Nothing warms my heart quite like a home-cooked casserole, especially one that marries comfort, flavor, and nostalgia. Picture a cozy evening, the aroma of melted cheese wafting through the air, mingling with crispy Panko that’s just golden enough to catch your eye. This Chicken Cordon Bleu Casserole has become a family favorite in my home, and I can’t wait to share it with you! Back in the day, when my kids were little and life felt a little chaotic, this dish was my secret weapon. Not only was it simple, but it brought everyone to the table with smiles on their faces. Let’s dive into this treasure of a recipe!
Why you’ll love this recipe
Imagine digging into a dish that embraces all the classic flavors of Chicken Cordon Bleu, with none of the fuss of individual servings. This casserole is the best kind of comfort food, combining tender rotisserie chicken and savory ham, all enveloped in a creamy cheese sauce that’s downright dreamy. It strikes that perfect balance—you’re getting a hearty meal that’s still light enough for a weeknight dinner. Plus, who doesn’t adore a crispy topping that gives every bite that delightful crunch?
What’s even more appealing is the sheer versatility of this dish. You can whip it up in about an hour, using mostly pre-cooked ingredients, which makes it ideal for those busy nights. And let’s not overlook the leftovers—this casserole only gets better with time. It’s a dish that doesn’t just satisfy hunger; it nourishes the soul.
Gather these ingredients
To make this comforting casserole come to life, you’ll need a handful of simple, yet flavorful ingredients:
5 1/2 cups shredded rotisserie chicken: The heart of the dish! Using a rotisserie chicken not only saves time but infuses the casserole with incredible flavor.
2 cups cubed ham: Opt for a good-quality ham that will bring richness to every bite. You can use leftover ham or even a deli ham for convenience.
4 tablespoons unsalted butter: The magic starter for your cheese sauce. If you need to cut back on dairy, olive oil can be a suitable substitute.
1/4 cup all-purpose flour: This will help to thicken your sauce, creating that luscious texture we all crave. Gluten-free flour works just as well if you have sensitivities.
2 cups milk: The base of the sauce! You can use whole milk for creaminess or a plant-based milk if lactose-free is your jam—just make sure it’s unsweetened.
1 tablespoon Dijon mustard: This adds a subtle tanginess that elevates the flavor profile.
1 tablespoon lemon juice: A splash of brightness to cut through the richness and complement the cheeses beautifully. Fresh lemon juice is ideal, but bottled works in a pinch.
1/2 teaspoon garlic powder: Because garlic makes everything better, right? For a fresh twist, feel free to use minced garlic.
1/4 teaspoon salt: Don’t forget to season—taste as you go to find your sweet spot!
1 1/4 cups shredded Swiss cheese: Swiss adds a nutty, creamy texture that pulls the entire dish together. Feel free to swap in Gruyère for a fancier take!
1/4 cup grated Parmesan cheese: A sprinkle of Parmesan brings that umami punch we all love.
1 cup Panko bread crumbs: For the topping! Panko creates a light, crispy finish. You can try other breadcrumbs, but Panko is the way to go for that crunch.
2 tablespoons melted butter: Just a little more richness to bring the breadcrumbs to life.
Preparing Chicken Cordon Bleu Casserole
Preheat your oven to 350°F (175°C). Don’t skip this step—it’s crucial for that lovely bubbling effect.
Grab a 9×13 casserole dish and spray it generously with cooking spray. This dish works its magic best when you prevent sticking!
Layer the shredded chicken evenly across the bottom of the dish. Don’t be shy; you want a hearty base!
Next, lay the cubed ham over the chicken layers. This creates the perfect backdrop for the creamy sauce to nestle into.
Now, let’s make the cheese sauce! Melt the butter in a saucepan over medium heat, letting it get all bubbly and fragrant.
Sprinkle the flour over the melted butter, cooking it for about 1-2 minutes. You want this mixture—called a roux—to feel dry and clumpy, like a little paste of goodness.
Slowly whisk the milk into the roux until it’s smooth. Your arm might get a workout here, but it’ll be worth it!
Add in the Dijon mustard, lemon juice, garlic powder, and salt. Continue to simmer for about 3-5 minutes, whisking constantly until it thickens.
Remove the saucepan from heat and stir in the Swiss and Parmesan cheeses. Don’t forget to taste and adjust the seasoning—this is where the magic happens!
Pour that indulgent cheese sauce evenly over the ham and chicken layers.
In a small bowl, combine Panko breadcrumbs with melted butter until they’re well coated. Sprinkle this mixture generously over the casserole.
Bake uncovered for about 30-35 minutes, until the breadcrumbs are gloriously golden brown and the casserole is bubbling away.
Let it cool for 5-10 minutes before serving. Your patience will be rewarded!
How to serve it
Now, how do you enjoy this creamy, cheesy delight? I like to serve it with a simple green salad dressed lightly with vinaigrette—something to cut through that richness. You can also consider pairing it with roasted vegetables or even some garlic bread for that bread-lover’s dream. Feel free to get creative! Perhaps some cranberry sauce on the side for a burst of tartness—just thinking outside the casserole dish here!
Storage and reheating tips
So, you’ve got some leftovers (if you’re lucky, that is)! To keep this casserole fresh, store it in an airtight container in the fridge for up to 3 days. Reheating is a breeze—just pop it in the microwave or oven until warmed through. No one likes a dry casserole, so add a splash of milk before reheating if it seems a bit thick. If you want to freeze it, espresso in on the side for extra measures! Wrap it tightly or use freezer-safe containers for up to 3 months. Defrost it in the fridge overnight before reheating—easy-peasy!
Helpful cooking tips
To ensure your casserole turns out perfectly, here are a few pro-level tweaks:
- Make sure to shred your chicken while it’s still warm. It’ll be easier to handle and mix.
- Don’t skip toasting the flour for your roux—it adds a fantastic depth of flavor!
- If you like a little kick, consider adding some chopped green chiles or a dash of cayenne to the cheese sauce.
- This recipe is easily customizable—consider swapping in different cheeses or veggies to suit your taste or dietary preferences.
Creative Twists
Feeling adventurous? Let’s mix things up a bit:
- Try using turkey instead of chicken if you’re looking for a post-holiday recipe.
- Need a healthier option? Swap in a medley of steamed veggies like broccoli or spinach to the layers!
- Have a cheese lover in your family? Try blending in some creamy goat cheese or cheddar for different flavor layers.
- Experiment with herbs! Fresh thyme or parsley sprinkled in the cheese sauce can take the flavors up a notch.
Ingredients
- 5 1/2 cups shredded rotisserie chicken
- 2 cups cubed ham
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 1/4 cups shredded Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1 cup Panko bread crumbs
- 2 tablespoons melted butter
Directions
Preheat the oven to 350°F (175°C) and spray a 9×13 casserole dish with cooking spray.
Layer the shredded chicken on the bottom of the casserole dish.
Next, layer the cubed ham on top of the chicken.
In a saucepan, melt the butter over medium heat.
Sprinkle the flour on top of the melted butter and cook for 1-2 minutes until dry and clumpy.
Slowly whisk in the milk until smooth.
Add Dijon mustard, lemon juice, garlic powder, and salt. Simmer for about 3-5 minutes, whisking constantly until thickened.
Remove from heat and stir in the Swiss and Parmesan cheeses. Adjust salt as necessary.
Pour the cheese sauce evenly over the layers of ham and chicken.
In a bowl, combine Panko breadcrumbs with melted butter. Sprinkle over the casserole.
Bake uncovered for 30-35 minutes, until the breadcrumbs are golden brown and the casserole is bubbly.
Cool for 5-10 minutes before serving.
Your questions answered
How long does prep and cooking take? About 15 minutes for prep and 35 minutes for baking, so you’re looking at just under an hour total!
Can I make this in advance? Absolutely! You can assemble it ahead of time and just pop it in the oven when you’re ready to serve.
What can I serve it with? A light salad, roasted veggies, or some garlic bread make excellent companions.
How do I know when it’s done? Look for bubbly edges and golden breadcrumbs—those are the golden signs!
Is it gluten-free? You can make it gluten-free by using gluten-free flour and Panko. Just make sure all your ingredients are certified gluten-free.
When you step into the kitchen to create this Chicken Cordon Bleu Casserole, you’re not just whipping up a meal; you’re crafting a moment of warmth and connection. It’s comfort in a dish—perfect for sharing with family and friends or enjoying as leftovers while curled up with a good book. I hope you try this recipe; I can’t wait to hear how it turns out for you! Feel free to drop a comment or share your twists! Happy cooking!
Chicken Cordon Bleu Casserole
Description
A hearty and creamy Chicken Cordon Bleu Casserole that is perfect for busy weeknights. This casserole features shredded rotisserie chicken, savory ham, and a crispy Panko topping, all enveloped in a dreamy cheese sauce.Ingredients
Instructions
Preheat the Oven
Preheat the oven to 350°F (175°C) and spray a 9x13 casserole dish with cooking spray.Layer Chicken
Layer the shredded chicken on the bottom of the casserole dish.Add Ham
Next, layer the cubed ham on top of the chicken.Make Cheese Sauce
In a saucepan, melt the butter over medium heat. Sprinkle the flour and cook for 1-2 minutes until dry and clumpy. Slowly whisk in the milk until smooth.Combine Flavors
Add Dijon mustard, lemon juice, garlic powder, and salt. Simmer for about 3-5 minutes, whisking until thickened.Stir in Cheeses
Remove from heat and stir in the Swiss and Parmesan cheeses. Adjust seasoning as necessary.Pour Sauce
Pour the cheese sauce evenly over the layers of ham and chicken.Add Panko Topping
In a bowl, combine Panko breadcrumbs with melted butter. Sprinkle over the casserole.Bake
Bake uncovered for 30-35 minutes, until the breadcrumbs are golden brown and the casserole is bubbly.Cool and Serve
Cool for 5-10 minutes before serving.Your patience will be rewarded!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 80mg27%
- Sodium 700mg30%
- Potassium 800mg23%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 35g70%
- Vitamin A 400 IU
- Vitamin C 5 mg
- Calcium 300 mg
- Iron 2 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 5 mcg
- Thiamin 1 mg
- Riboflavin 1 mg
- Niacin 2 mg
- Vitamin B6 0 mg
- Folate 10 mcg
- Vitamin B12 1 mcg
- Biotin 0 mcg
- Pantothenic Acid 1 mg
- Phosphorus 300 mg
- Iodine 0 mcg
- Magnesium 20 mg
- Zinc 2 mg
- Selenium 20 mcg
- Copper 0 mg
- Manganese 0 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
