Best Chicken Cordon Bleu Casserole
This Chicken Cordon Bleu Casserole transforms classic flavors into an easy and comforting weeknight dinner. It features tender chicken, savory ham, and Swiss cheese in a creamy sauce, all baked to golden-brown perfection. It's a deconstructed version of the original dish that's simple to make and utterly delicious.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- small mixing bowl
- Measuring cups
- Measuring spoons
- Whisk
- Mixing spoon or spatula
- Oven
Ingredients
- 3 cups cooked chicken, shredded or cubed
- 1 ½ cups cooked ham, diced
- 2 cups shredded Swiss cheese, divided
- ½ cup sour cream
- ¼ cup milk
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup bread crumbs, plain or seasoned optional
- 2 tablespoons melted butter optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the cooked chicken, ham, and 1 1/2 cups of the Swiss cheese.
- In a separate bowl, whisk together the cream of chicken soup, sour cream, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the soup mixture over the chicken and ham mixture. Stir gently to combine, ensuring that everything is well coated.
- Pour the mixture into the prepared baking dish. Spread it evenly.
- Sprinkle the remaining 1/2 cup of Swiss cheese over the top of the casserole.
- In a small bowl, combine the bread crumbs and melted butter (optional). Sprinkle this mixture evenly over the cheese.
- Bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
Use good quality ham and Swiss cheese for the best flavor. Don't overbake the casserole. If the bread crumb topping starts to brown too quickly, tent the casserole with foil. Let the casserole cool slightly before serving. For a richer flavor, try using Gruyere cheese instead of Swiss. Add sauteed mushrooms, broccoli florets, or asparagus tips for added vegetables. Gruyere, provolone, or mozzarella would all work well in this recipe as cheese substitutions. Assemble the casserole up to 24 hours in advance and store it in the refrigerator. Leftovers can be stored in the refrigerator for up to 3 days.