Chicken Cordon Bleu Casserole Recipe (Easy Weeknight Comfort Classic)

So you want a chicken cordon bleu casserole recipe that feels fancy but cooks like a weeknight dinner? Love that for you. 🙂

This version keeps all the good stuff from classic chicken cordon bleu – tender chicken, salty ham, melty Swiss, and a creamy Dijon sauce – but skips the pounding, rolling, toothpicks, and general chaos. IMO, casserole > fussy rolled chicken any day.

Why You’ll Love This Chicken Cordon Bleu Casserole

Ever look at classic chicken cordon bleu and think, “Yeah, that looks amazing, but also… absolutely not on a Tuesday”? This casserole solves that.

You layer cooked chicken, chopped ham, and Swiss cheese, then cover everything in a silky Dijon cream sauce and top it with a buttery, crunchy crumb topping. It tastes like comfort food that raided a French bistro.

Quick rundown of why this chicken cordon bleu casserole recipe wins:

• Way easier than traditional cordon bleu
• Family-friendly but still date-night-level good
• Perfect for meal prep, potlucks, or Sunday dinner
• Uses simple ingredients you probably recognize and can actually find

Sound good so far? Let’s build it.

Ingredients For Chicken Cordon Bleu Casserole

You can tweak this, but here’s a solid base that hits all the classic flavors.

Protein & Cheese

• 4 cups cooked chicken, chopped or shredded (rotisserie chicken works perfectly)
• 1½ cups diced ham (deli ham or leftover baked ham both work)
• 2 cups shredded Swiss cheese (Gruyère or Emmental also work if you want to be a little extra)

Creamy Dijon Sauce

• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk (whole milk gives the best texture, but use what you have)
• ½ cup sour cream or cream cheese (for extra creaminess)
• 2–3 tablespoons Dijon mustard
• 1–2 tablespoons lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika (optional but really nice)
• Salt and black pepper to taste

Crunchy Topping

• 1 sleeve buttery crackers (like Ritz), crushed
• 3 tablespoons melted butter
• Optional: 2–3 tablespoons grated Parmesan for extra flavor

If you want to lighten things up slightly (key word: slightly), you can use low-fat milk and Greek yogurt instead of sour cream, but let’s be honest, this is not a salad.

How To Make Chicken Cordon Bleu Casserole

This chicken cordon bleu casserole recipe keeps things super simple and totally doable even when your brain feels like it powered down after lunch.

Step 1: Prep The Dish

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray.

Ever forget to preheat and then just stare at the oven like it betrayed you? Yeah, same.

Step 2: Layer The Chicken And Ham

Spread the cooked chicken evenly over the bottom of the dish.
Sprinkle the diced ham evenly on top of the chicken.

You basically build a meaty base that catches all the sauce and cheese. No fancy knife skills. No rolling. No stress.

Step 3: Make The Creamy Dijon Sauce

Grab a medium saucepan and make your sauce:

1. Melt 4 tablespoons butter over medium heat.
2. Whisk in the flour and cook for about 1 minute, until it looks like a paste and smells a little toasty.
3. Slowly whisk in the milk, a bit at a time, until it smooths out.
4. Add Dijon mustard, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper.
5. Let it simmer for a few minutes until it thickens to a gravy-like consistency.
6. Turn off the heat and whisk in the sour cream or cream cheese until smooth.

The sauce should taste tangy, savory, and a little sharp from the mustard and Swiss. If you taste it and think, “Meh,” add another splash of lemon or pinch of salt.

Step 4: Add Cheese And Sauce

Sprinkle about half of the shredded Swiss over the chicken and ham layers.
Pour the warm Dijon cream sauce evenly over everything.
Top with the rest of the Swiss cheese.

That double layer of Swiss helps the casserole feel rich and “restaurant-y” without any extra drama.

Step 5: Make The Crunchy Topping

In a small bowl:

• Combine the crushed buttery crackers with the melted butter.
• Stir in Parmesan, if you’re using it.

Sprinkle this mixture evenly over the top. It bakes into a golden, buttery crust that gives you that classic cordon bleu crunch without deep frying anything.

Step 6: Bake

Bake at 350°F (175°C) for 25–30 minutes, until:

• The edges bubble.
• The topping turns golden brown.
• The cheese melts and gets cozy with the sauce.

Let it rest for about 5–10 minutes before serving so it sets slightly and doesn’t just slide all over your plate like a cheesy avalanche.

What To Serve With Chicken Cordon Bleu Casserole

This chicken cordon bleu casserole recipe tastes rich, creamy, and a bit indulgent, so pairing it with something fresher or lighter usually balances things out.

Here are some easy sides that work really well:

• Simple green salad with a zesty vinaigrette
• Steamed or roasted broccoli, green beans, or asparagus
• Buttered egg noodles, rice, or mashed potatoes for peak comfort mode
• Roasted carrots or Brussels sprouts if you feel like pretending this is health food 🙂

Ever notice how a basic salad suddenly tastes amazing when you eat it next to something cheesy and baked? That contrast works hard.

Make-Ahead, Storage, And Reheating Tips

One of the best parts about this casserole: you can make it ahead and win at life later. FYI, this makes it perfect for busy weeks, hosting, or when you want leftovers that actually excite you.

Make-Ahead

• Assemble the casserole fully up to the topping, cover tightly, and refrigerate for up to 24 hours.
• Add the cracker topping right before baking so it stays crunchy.

Storing Leftovers

• Store leftovers in an airtight container in the fridge for 3–4 days.
• The flavors get even better the next day, which feels like a small victory.

Reheating

• Reheat in the oven at 325°F (160°C) until warmed through, loosely covered with foil if the top browns too fast.
• For single portions, reheat in the microwave, then pop under the broiler for 1–2 minutes if you want the top to crisp up again.

If you ever open your fridge and see leftover chicken cordon bleu casserole waiting, you know past-you really cared.

Easy Swaps And Variations

Want to tweak this chicken cordon bleu casserole recipe to match what you already have or what your crew likes? Go for it.

Protein Swaps

• Use leftover turkey instead of chicken after the holidays.
• Swap in thick-cut ham cubes for a meatier bite.

Sauce Tweaks

• Add a splash of white wine to the sauce while it simmers.
• Use chicken broth for part of the milk for a deeper savory flavor.

Topping Ideas

Not a cracker person? (Who are you, but okay.) Try:

• Panko breadcrumbs mixed with butter
• Crushed seasoned croutons
• A blend of breadcrumbs and Parmesan for extra flavor

You stick with the core combo of chicken + ham + Swiss + creamy Dijon sauce + crispy topping, and it almost always works.

Tips For The Best Chicken Cordon Bleu Casserole

Want this chicken cordon bleu casserole recipe to come out restaurant-level good and not “mystery beige”? Here are some quick wins:

• Season each layer lightly – don’t rely on just the sauce for flavor.
• Don’t skip the lemon juice – it cuts through the richness and makes everything pop.
• Grate your own Swiss cheese if you can – it melts smoother than bagged shredded cheese.
• Watch the topping – if it browns too fast, cover loosely with foil for the last few minutes.

Ever eat a casserole that tastes flat even though it looks fine? That usually means not enough acid, salt, or texture. This version fixes all three.

Why Casserole Beats Classic Cordon Bleu (IMO)

Classic chicken cordon bleu looks stunning on a plate, but it asks for a lot: pounding chicken, rolling, breading, frying or baking, and crossing your fingers the cheese doesn’t leak out.

This chicken cordon bleu casserole recipe gives you:

• The same flavors with way less work
• No stressing over raw chicken in the middle of a roll
• Easier cleanup (one pan vs. frying mess)
• A super friendly format for leftovers and meal prep

Do you still want to make the rolled version for a special occasion? Go for it. But for real life, this casserole hits the sweet spot between comfort, flavor, and sanity.

Final Thoughts

This chicken cordon bleu casserole recipe takes everything people love about the classic dish and turns it into an easy, cozy, weeknight-friendly bake that still feels special. You layer juicy chicken, savory ham, Swiss cheese, and a tangy Dijon cream sauce, then finish it with a buttery, crunchy topping that basically guarantees clean plates.

So the next time you crave something that feels a little fancy but you also want to stay in sweatpants, this casserole has your back. Make it once, tweak it to your taste, and it probably sneaks into your regular dinner rotation before you even notice. IMO, that’s a huge win. 😏

Chicken Cordon Bleu Casserole Recipe (Easy Weeknight Comfort Classic)

Course: Main, DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

520

kcal

Total time

50

minutes

This easy chicken cordon bleu casserole packs all the flavors of classic chicken cordon bleu—tender shredded chicken, savory diced ham, melty Swiss cheese, and a tangy Dijon cream sauce—into one cozy, low-effort bake. A buttery cracker and Parmesan topping adds crunch, making this a perfect weeknight comfort dinner that still feels a little fancy.

Ingredients

For The Casserole

• 4 cups cooked shredded chicken (rotisserie or leftover, no large chunks)

• 1½ cups diced ham (small pieces, not big cubes)

• 2 cups shredded Swiss cheese (divided; or Gruyère/Emmental)

• For The Creamy Dijon Sauce

• 4 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 cups milk (whole milk preferred)

• ½ cup sour cream or softened cream cheese

• 2–3 tablespoons Dijon mustard (start with 2, add more to taste)

• 1–2 tablespoons fresh lemon juice

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon smoked paprika (optional but recommended)

• ½ teaspoon salt, plus more to taste

• ¼–½ teaspoon black pepper, to taste

• For The Crust Topping

• 1 sleeve buttery crackers (such as Ritz), finely crushed

• 3 tablespoons melted butter

• 2–3 tablespoons grated Parmesan cheese

• Optional Garnish

• 1–2 tablespoons chopped fresh parsley

Directions

• Prep The Pan And Oven
  Preheat the oven to 350°F (175°C).
  Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
• Build The Chicken And Ham Base
  Spread the shredded chicken evenly in the bottom of the greased baking dish.
  Sprinkle the diced ham evenly over the chicken so every bite gets some chicken and ham.
• Make The Creamy Dijon Sauce
  In a medium saucepan, melt 4 tablespoons butter over medium heat.
  Whisk in the flour and cook for about 1 minute, whisking constantly, until it turns into a smooth paste and smells slightly nutty.
  Slowly pour in the milk, a little at a time, whisking constantly to keep the sauce smooth and lump-free.
  When the mixture thickens to a light sauce, whisk in the Dijon mustard, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper.
  Let the sauce simmer gently for 2–3 minutes, whisking often, until it reaches a gravy-like consistency.
  Remove the saucepan from the heat and whisk in the sour cream (or cream cheese) until the sauce turns silky and smooth.
  Taste and adjust: add more salt, pepper, lemon, or Dijon if you want extra tang or depth.
• Add Cheese And Sauce To The Dish
  Sprinkle half of the shredded Swiss cheese evenly over the chicken and ham in the baking dish.
  Pour the warm Dijon cream sauce evenly over the top, making sure it reaches all corners.
  Sprinkle the remaining Swiss cheese in an even layer over the sauce.
• Make The Buttery Cracker Crust
  In a small bowl, combine the crushed buttery crackers, melted butter, and grated Parmesan.
  Stir until every crumb looks lightly coated in butter.
  Sprinkle this mixture evenly over the entire surface of the casserole, making sure there are no bare spots—you want a full, uniform crust from edge to edge.
• Bake The Casserole
  Place the baking dish in the preheated oven.
  Bake for 25–30 minutes, or until:
  The edges bubble.
  The cheese melts and the sauce looks hot and creamy.
  The cracker topping turns golden brown and crisp.
  If the top browns too quickly before the casserole heats through, tent the dish loosely with foil for the last 5–10 minutes.
• Rest, Garnish, And Serve
  Remove the casserole from the oven and let it rest for 5–10 minutes so it sets slightly and slices hold their shape.
  Sprinkle with chopped fresh parsley for a pop of color and freshness, if you like.
  Slice into neat squares and serve with a simple green salad, steamed veggies, or buttered noodles.

Notes

• Notes And Tips
  No big chicken pieces: Use finely shredded chicken or small bits so the texture stays soft and uniform—this matches the article and your image prompts.
  Flavor balance: Don’t skip the lemon juice and Dijon; they cut through the richness and give that classic cordon bleu tang.
  Make-ahead option: Assemble the casserole up to the sauce and cheese step, cover, and refrigerate up to 24 hours. Add the cracker topping just before baking, then bake, adding a few extra minutes if it goes into the oven cold.
  Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven at 325°F (160°C) until warmed through, or in the microwave for individual portions.
  Freezing (optional): For best texture, freeze before baking and without the topping. Add the cracker-Parmesan topping just before baking from thawed.