Chicken Cordon Bleu Casserole

Prep Time	20 Minutes
Cook Time	35 Minutes
Total Time	55 Minutes
Recipe Difficulty / Intensity	Medium (Easy prep, requires simple sauce reduction)
Servings	6 to 8 Servings
Course / Category	Main Dish / Casseroles
Cuisine	French-American Fusion

Table of Contents

Equipment Needed

3 cups Cooked Chicken, shredded or diced (rotisserie chicken works exceptionally well)
2 cups Diced Cooked Ham (smoked or deli-style ham)
2 cups Swiss Cheese, freshly shredded (divided: 1.5 cups for layer, 0.5 cup for topping)
1/2 cup Gruyère Cheese, shredded (optional, for added nutty flavor depth)

Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin coat of butter. Set aside.

In a saucepan over medium intensity heat, melt the 3 tablespoons of butter until bubbling.
Sprinkle in the 3 tablespoons of flour. Whisk continuously for 1 to 2 minutes to cook out the raw flour taste until it forms a light golden paste (roux).
Gradually pour in the warm milk and chicken broth in a slow, steady stream, whisking vigorously to avoid lumps.
Continue cooking over medium-high intensity heat for 3 to 5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Reduce heat to low intensity. Whisk in the Dijon mustard, yellow mustard, garlic powder, onion powder, black pepper, and salt.
Remove the saucepan from heat. Fold in the sour cream and fresh lemon juice until silky and smooth. Taste and adjust seasoning if necessary.

Spread the shredded chicken evenly across the bottom of your prepared baking dish.
Scatter the diced ham evenly over the chicken layer.
Sprinkle 1.5 cups of shredded Swiss cheese (and Gruyère, if using) over the chicken and ham mixture.
Pour the warm Dijon cream sauce evenly over the entire dish, using a spatula to ensure it seeps down into all the layers.

In a small mixing bowl, combine the panko breadcrumbs, melted butter, chopped parsley, garlic powder, and the remaining 0.5 cup of Swiss cheese. Mix with a fork until the crumbs are evenly coated.
Sprinkle the panko mixture evenly over the top of the sauce layer.

Bake uncovered at 375°F (190°C) on the center rack for 25 to 30 minutes.
The casserole is done when the sauce is bubbling enthusiastically around the edges and the panko crumb topping turns a rich, golden brown.
(Optional) If you prefer an extra crispy crust, turn the broiler to high intensity for the final 1 to 2 minutes. Watch closely to prevent burning!

Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the cheese and sauce to set, making it much easier to scoop into neat portions.
Garnish with additional fresh chopped parsley before serving.

Noodle or Rice Variation: To turn this into a hearty pasta bake, stir in 8 oz of cooked short pasta (like penne, rotini, or egg noodles) along with the chicken and ham before pouring the sauce over.
Keto / Low-Carb Swap: Omit the flour (thicken the sauce with 4 oz of cream cheese melted into the milk/broth mixture instead) and substitute the panko topping with crushed pork rinds or almond flour mixed with parmesan.
Make Ahead Instructions: Assemble the casserole completely up to the topping layer, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add the fresh breadcrumb topping and add 5 to 10 minutes to the total baking time.
Storage & Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze unbaked or baked casseroles for up to 2 months. Thaw overnight in the fridge before baking or reheating.

Nutritional values are calculated per serving based on 8 equal portions.

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