Easy Chicken Cordon Bleu Casserole
This Easy Chicken Cordon Bleu Casserole transforms the classic flavors of chicken cordon bleu into a simple, crowd-pleasing dish perfect for weeknights. It features tender chicken, savory ham, and melted Swiss cheese baked in a creamy sauce and topped with buttery cracker crumbs.
Equipment
- 9x13 inch baking dish
- Large bowl
- Small bowl
- Whisk
- Measuring cups
- Measuring spoons
- Oven
Ingredients
- 4 cups cooked chicken, shredded or cubed
- 8 ounces cooked ham, cubed
- 8 ounces Swiss cheese, shredded, divided
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- 1 cup butter-flavored crackers, crushed
- ¼ cup melted butter
- ¼ cup chopped fresh parsley, for garnish optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the cooked chicken, ham, and half of the shredded Swiss cheese (about 4 ounces).
- In a separate bowl, whisk together the condensed cream of chicken soup, sour cream, milk, Dijon mustard, and black pepper.
- Pour the soup mixture over the chicken and ham mixture and stir until everything is well combined.
- Pour the mixture into the prepared baking dish.
- In a small bowl, combine the crushed crackers and melted butter. Mix well.
- Sprinkle the remaining shredded Swiss cheese over the chicken mixture in the baking dish.
- Top with the buttered cracker crumbs, spreading them evenly over the cheese.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through, the cheese is melted and bubbly, and the topping is golden brown.
- Let the casserole stand for a few minutes before serving. Garnish with fresh parsley, if desired.
Notes
Chicken Choices: You can use leftover cooked chicken, rotisserie chicken, or even canned chicken (drained well). Ham Variations: Feel free to substitute the ham with turkey or prosciutto. Cheese, Please!: You can experiment with other cheeses like Gruyere or even a blend of Swiss and mozzarella. Cracker Considerations: If you don't have butter-flavored crackers, you can use regular crackers and add a pinch of salt to the melted butter. Panko breadcrumbs also work well. Make-Ahead Magic: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add the cracker topping just before baking. Spice it Up: For a little kick, add a dash of hot sauce or a pinch of red pepper flakes to the soup mixture. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat: Microwave individual portions or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through. Cover with foil to prevent burning.