Chicken Cordon Bleu Casserole

Your family will love digging into this hearty casserole that's loaded with tender chunks of chicken, ham, and Swiss cheese. The creamy sauce brings it all together for a dish that's truly comfort food at its finest. Your taste buds will thank you.

This easy casserole is one of our favorite casseroles! It’s easy to make, and it always gets rave reviews from family and friends. We know you’ll love this casserole as much as we do. It’s perfect for busy weeknights when you need something quick and easy, but it also tastes great enough for special occasions. Give it a try – you won’t be disappointed!

If you like this, then make sure you check out our simple chicken and ham casserole with similar, but different flavors.

oval baking dish of chicken cordon bleu baked with parsley on top

What Goes With Chicken Cordon Bleu?

This casserole is a complete meal in itself, but if you’re looking for something to serve on the side, you have tons of choices. Since this is creamy and a bit rich, you may want to go with a simple steamed or roasted vegetable. A side salad is another great option to pair with this recipe.

The mushroom and string bean casserole, spinach casserole, or asparagus casserole are all great green vegetable sides that pair well with these flavors. Of course, it also goes well with simple rice, pasta, or this mashed potatoes casserole too.

image looking down on baked chicken cordon bleu casserole on tablecloth

Ingredients

4 cups shredded chicken breasts (500 g)
10 ounces ham (300 g)
1 ½ cups heavy cream
4 tablespoons all-purpose flour
4 tablespoons salted butter
1 teaspoon Dijon mustard
¼ cup shredded Parmesan cheese
1 ⅓ cup shredded Swiss cheese

Kitchen Tools You May Need

black spoon holding chicken cordon bleu casserole above dish

How to Make Chicken Cordon Bleu Casserole

Begin by preparing your baking dish (I used a 10" dish) with a coating of non-stick spray on the bottom and sides. This helps prevent the sauce and filling from sticking and being difficult to serve. Then, set aside the casserole dish and preheat the oven to 350°F/180°C.

Now, in a saucepan, melt the butter over medium heat. Once it has melted, whisk in the flour for 1-minute. This is the start of the roux base to thicken your sauce.

Reduce the heat to low, and then add the heavy cream to the pan, making sure you whisk it until no lumps remain and it has combined well with the flour mixture. If desired, you can season with a bit of salt at this point, then cook for 8 to 10 minutes. Stir the mixture regularly to prevent burning, and remove from the heat source once it has thickened nicely.

Now, whisk in the mustard, parmesan, and ⅓ cup of the Swiss.

cheese and whisk in saucepan on hot plate

Next, you will add the chicken and ham to the sauce. You can do this in a large bowl, or in the same pan, you cooked the sauce in if large enough. This saves time on cleanup.

sauce being poured over ham in glass bowl

Pour the meat and sauce mixture into the prepared baking dish and spread evenly.

Then, top it with the remaining 1 cup of shredded cheese. Spread this over the top evenly, then pop it into the oven to bake.

Bake for 25 to 30 minutes, or until the top is beginning to brown, the cheese has melted, and the casserole is heated through and bubbling.

image looking down on top of casserole dish with parsley sprinkled over cheese

Serve over pasta if desired.

round gray plate of pasta and chicken cordon bleu casserole sitting on table with blue and white tablecloth

Chef's Tip

When making the sauce, it may seem a bit bland at first. The addition of the ham and Swiss in the baked casserole will add to the flavor, but if you prefer a bit more layered flavor profile, I recommend adding in 1 teaspoon of black or white pepper, a pinch of cayenne, nutmeg, or even smoked paprika. While perhaps not traditional to the recipe, these can all add an elevated flavor profile.

Like tips like this? Then check out my latest cookbook, The Complete Cookbook for Beginners. This book is filled with essential skills and step-by-step techniques that are ideal for new home cooks.

large oval casserole dish with black rim filled with chicken cordon bleu sitting on blue tablecloth

Frequently Asked Questions

What’s the Difference Between Kiev and Cordon Bleu?

Kiev and cordon bleu are both chicken dishes that are coated in breadcrumbs and fried. The main difference is that Kiev contains butter inside the chicken, while cordon bleu does not.

This recipe is a casserole that takes the main portions of both of those recipes and makes it easier to prepare. The chicken and ham are tossed in a sauce and then baked until the cheese is golden. This does not have breadcrumbs on top, but they could be added if desired for more texture.

What is the Bleu in Chicken Cordon Bleu

The “bleu” in chicken cordon bleu refers to the blue ribbon that was once awarded to outstanding chefs. Nowadays, it’s used to describe a dish that is of superior quality.
A lot of people think that it refers to one of the ingredients but, in fact, it’s just a name.

Note: The word bleu is in fact the French term for the color blue, as in the blue ribbon. The spelling means the same thing, just pays homage to the French roots of the dish.

Can I Make Cordon Bleu with Chicken Thighs?

Chicken cordon bleu, whether the dish or this casserole version, is typically made with chicken breast. That doesn't mean it is the only thing that you can use. I am using the convenience of shredded rotisserie chicken in this casserole, but you can use chicken thighs in the original recipe or in this chicken cordon bleu casserole if you prefer.

In fact, some people prefer chicken thighs because they are more flavorful and tend to be juicier than chicken breasts.
If you do use chicken thighs, be sure to trim off any excess fat before cooking. Also, cook the chicken until it is cooked through. Keep in mind that cooking chicken thighs have a different cooking time than cooking chicken breast or if you are using rotisserie chicken.

What Cheese is In Chicken Cordon Bleu?

Traditionally, Swiss cheese is used in the rolled and fried version of this recipe. I have used a combination of shredded Swiss and Parmesan for extra saltiness and flavor.

If you do not like Swiss or want to use something different, this recipe works great with Gouda, white cheddar, fontina, and even mozzarella. I like the added flavor kick of the Swiss, but if you prefer a more mild option, then fontina or mozzarella is a better choice.

black rimmed casserole dish of chicken cordon blue with black spoon

More Chicken Casseroles

Chicken is the most popular protein for good reason. Making sure it isn't boring is one of the biggest hurdles in the kitchen, and this casserole definitely solves that problem. If you want more chicken on your menu but need extra flavor, don't hesitate to check out and make one of the recipes below. Make sure to bookmark these ideas, print out the recipes, or pin them to Pinterest to make soon.

Yield: 6