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Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

This recipe transforms the classic Chicken Cordon Bleu into a simple, scoopable casserole perfect for busy weeknights. It captures all the comforting flavors by layering tender chicken, salty ham, and broccoli in a luxurious, creamy Dijon sauce. The dish is finished with a golden, crunchy Panko breadcrumb topping for the perfect textural contrast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Unsalted Butter: 3 tablespoons
  • Garlic: 2 cloves, freshly grated or minced
  • Flour: 3 tablespoons of all-purpose flour
  • Chicken Broth: 1/2 cup
  • Milk: 1 1/2 cups
  • Dijon Mustard: 1 tablespoon
  • Chicken or Vegetable Bouillon Powder: 1 teaspoon
  • Parmesan Cheese: 1/4 cup, freshly grated
  • Salt and Pepper: To taste
  • Fresh Broccoli Florets: 2 cups, uncooked
  • Cooked Chicken: 4 cups, shredded or diced
  • Diced Ham: 2 cups
  • Swiss Cheese: 2 cups, shredded
  • Parmesan Cheese: 1/4 cup, freshly grated for the topping
  • Panko Breadcrumbs: 1 cup
  • Melted Butter: 2 tablespoons
  • Fresh Parsley: 2 tablespoons, optional for garnish

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • Whisk
  • Large bowl
  • Small bowl

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set it aside. This is your foundation for a delicious, non-stick casserole experience.
  2. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and cook for about 30 seconds, just until it's fragrant. Be careful not to let it burn! Whisk in the flour and cook for another minute, stirring constantly. This little paste you’ve created is called a roux, and it’s what will thicken your sauce beautifully.
  3. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once it's smooth, gradually pour in the milk, still whisking. Let the mixture simmer for 3-5 minutes, until it starts to thicken. You’ll know it’s ready when it coats the back of a spoon.
  4. Remove the saucepan from the heat. Stir in the Dijon mustard, bouillon powder, and 1/4 cup of Parmesan cheese. Keep stirring until the cheese is completely melted and the sauce is velvety smooth. Season with salt and pepper to your liking. This is your signature chicken cordon bleu sauce!
  5. In a large bowl, combine the cooked chicken, diced ham, and fresh broccoli florets. Pour that glorious cream sauce all over the mixture and gently stir until everything is evenly coated.
  6. Spread half of the chicken mixture into your prepared baking dish. Sprinkle 1 cup of the shredded Swiss cheese over the top. Add the remaining chicken mixture, spreading it into an even layer. Top with the remaining 1 cup of Swiss cheese.
  7. In a small bowl, combine the Panko breadcrumbs, 1/4 cup of grated Parmesan cheese, and 2 tablespoons of melted butter. Mix with a fork until the breadcrumbs are evenly moistened.
  8. Sprinkle the Panko topping evenly over the casserole. Bake, uncovered, for 25-30 minutes, or until the sauce is bubbly and the topping is a beautiful golden brown.
  9. Let the casserole rest for about 10 minutes before serving. This helps it set up a bit, making it easier to serve. Garnish with fresh parsley if you like, and enjoy!

Notes

For best results, use a rotisserie chicken for easy prep and fresh, not frozen, broccoli to avoid a watery sauce. To make the topping extra crispy, you can toast the Panko in a dry skillet before mixing with butter. Gruyère or Provolone can be substituted for Swiss cheese. The casserole can be made gluten-free by using a gluten-free flour blend and gluten-free Panko. It can be assembled up to 24 hours ahead (without the topping) and refrigerated; add 10-15 minutes to the baking time. Serve with a simple green salad. Leftovers keep for 3-4 days and are best reheated in the oven.