Chicken Cordon Bleu Casserole
This deconstructed Chicken Cordon Bleu Casserole delivers all the classic flavors of the French bistro dish—tender chicken, salty ham, gooey Swiss cheese, and a golden, crunchy crust—without the tedious pounding and rolling. It's an effortless, one-pan comfort meal that's perfect for busy weeknights or elegant enough for company.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- small mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Oven
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 8 oz cooked ham, diced
- 2 cups shredded Swiss cheese
- 1 cup shredded mozzarella cheese
- ½ cup sour cream
- ¼ cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp Dijon mustard
- 1 ½ cups panko breadcrumbs
- 3 tbsp melted butter
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick spray.
- Season chicken breasts with salt, pepper, and a pinch of garlic powder. Bake for 20-25 minutes until cooked through, or poach in simmering water for 15 minutes. Let cool, then shred or dice into bite-sized pieces.
- In a large bowl, whisk together cream of chicken soup, sour cream, chicken broth, Dijon mustard, and onion powder until smooth.
- Fold the shredded chicken, diced ham, and all but 1/2 cup of the shredded Swiss and mozzarella cheese into the sauce mixture. Stir until well combined.
- Pour the mixture into the prepared baking dish and spread into an even layer with a spatula.
- Sprinkle the reserved 1/2 cup Swiss cheese evenly over the top.
- In a small bowl, combine panko breadcrumbs with melted butter, stirring until all crumbs are coated.
- Sprinkle the buttered panko evenly over the cheese layer.
- Bake uncovered for 25-30 minutes, until the sauce is bubbling around the edges and the topping is deeply golden and crispy.
- Let the casserole rest for 5-10 minutes before serving to allow the sauce to set.
Notes
For the best texture, use chicken thighs for extra moisture. Shred your own block cheese for the creamiest sauce, as pre-shredded cheese contains anti-caking agents that prevent smooth melting. To make the topping extra flavorful, brown the butter before mixing with panko. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven to maintain crispiness. For a lighter side, serve with a simple green salad or steamed green beans.