Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole is a rich, creamy, and comforting twist on the classic dish—no rolling or breading required. With layers of shredded chicken, chunks of ham, and melted Swiss cheese baked in a tangy Dijon cream sauce, this easy dinner is perfect for busy weeknights and guaranteed to satisfy.

Why You’ll Love This Recipe

• No fuss, all flavor – Skip the rolling and breading of traditional cordon bleu.
• Creamy Dijon sauce – A blend of butter, cream cheese, and a splash of lemon juice and white wine makes it extra special.
• Perfect for leftovers – A great way to use up cooked chicken or ham.
• Family favorite – Kids and adults alike will love this cheesy, protein-packed dish.

Ingredients

• 6 cups shredded cooked chicken (from about 2 lb chicken)
• 6 oz ham, cut into bite-size pieces
• 4 oz butter, melted
• 6 oz cream cheese, softened
• 1 tbsp Dijon mustard
• 1 tbsp white wine (optional)
• 1 oz lemon juice
• ½ tsp salt
• 5 oz Swiss cheese

Directions

Preheat and Layer

Preheat your oven to 350°F (175°C).

Spread the shredded chicken evenly in the bottom of a 9×13-inch baking dish.
Layer the bite-sized pieces of ham evenly over the chicken.

Make the Dijon Cream Sauce

In a large bowl, combine:

• 4 oz melted butter
• 6 oz softened cream cheese
• 1 tbsp Dijon mustard
• 1 tbsp white wine (optional)
• 1 oz lemon juice
• ½ tsp salt

Use an electric hand mixer to blend the ingredients until the sauce is smooth, thick, and creamy.

Assemble the Casserole

Spoon the prepared sauce over the chicken and ham mixture in the baking dish.
Spread it evenly with a spatula to ensure full coverage.

Lay the Swiss cheese slices on top of the sauce in a single layer.

Bake and Broil

Bake the casserole uncovered for 30–40 minutes, or until the dish is hot and bubbly and the cheese is melted.

Optional Broil: For a golden, bubbly cheese top, broil the casserole for 2 additional minutes at the end.
Important: Keep a close eye on it while broiling to prevent burning.

Pro Tips and Variations

• Dry Chicken? If your chicken is a little dry, double the sauce or add ¼ cup chicken broth to keep it moist.
• No mixer? Use a whisk or sturdy spoon to blend the sauce ingredients until smooth.
• Cheese Swaps: Not a fan of Swiss? Try provolone, mozzarella, or Havarti.
• Use Tenderloins: You can use cooked chicken tenderloins instead of shredded chicken—just skip the shredding step.

Serving Suggestions

This casserole is rich and creamy, so it pairs well with light sides like:

• Steamed or roasted asparagus
• Garlic green beans
• A crisp garden salad with vinaigrette
• Mashed cauliflower or cauliflower rice for a low-carb option

Storage/Reheating

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm individual portions in the microwave or reheat in the oven at 350°F until hot throughout.
• Freezer: While you can freeze this casserole, the texture of the cream cheese sauce may change slightly. For best results, freeze before baking, then bake fresh when ready.

FAQs

Can I use rotisserie chicken?
Yes! Rotisserie chicken works perfectly and saves time.

What if I don’t like Swiss cheese?
No problem—try mild provolone, mozzarella, or even cheddar.

Can I make this ahead of time?
Absolutely. Assemble the casserole up to 1 day ahead, refrigerate it covered, and bake when ready.

How do I keep the casserole moist?
Avoid using overcooked or dry chicken. Add a bit more sauce or a splash of chicken broth if needed.

Conclusion

This Chicken Cordon Bleu Casserole transforms a classic dish into a fuss-free family meal without sacrificing flavor. Creamy, cheesy, and packed with protein, it’s a comforting dinner you’ll find yourself coming back to again and again.

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