This Chicken Cordon Bleu Casserole brings the elegance of a classic restaurant dish straight to your dinner table—without the fuss of stuffing and rolling the chicken! Tender chicken, savory ham, crisp-tender broccoli, and melted Swiss cheese are all smothered in a creamy Dijon sauce and topped with a golden, crispy breadcrumb crust. It’s an easy, make-ahead dish that’s perfect for weeknight dinners, family gatherings, or anytime you crave comfort food.
Why You’ll Love This Recipe
- Simple yet sophisticated: All the flavors of chicken cordon bleu in a casserole format.
- Make-ahead friendly: Prepare in advance and bake when ready to serve.
- Customizable: Swap cheeses, add vegetables, or adjust seasoning for your taste.
- Freezer-friendly: Perfect for meal prep or quick dinners.
Ingredients
Dijon Cream Sauce:
- 3 tbsp unsalted butter
- 2 cloves garlic, grated or minced
- 3 tbsp flour
- 1/2 cup chicken broth
- 1 1/2 cups milk (skim, whole, or plant-based)
- 1 tbsp Dijon mustard
- 1 tsp chicken or vegetable stock/bouillon powder
- 1/4 cup Parmesan cheese, freshly grated
- Salt and pepper, to taste
- 2 tbsp fresh parsley (optional, for garnish)
Casserole:
- 4 cups cooked or rotisserie chicken, shredded or diced
- 2 cups diced ham (smoked, honey-glazed, or leftover ham)
- 2 cups Swiss cheese, shredded (or substitute with Emmental, Jarlsberg, or mild cheddar)
- 2 cups fresh broccoli florets
- 1/4 cup Parmesan cheese, freshly grated
Topping:
- 1 cup Panko breadcrumbs
- 2 tbsp melted butter
Instructions
1. Make the Dijon Cream Sauce:
- Melt butter in a small saucepan over medium heat.
- Add garlic and cook until fragrant, about 30 seconds.
- Reduce heat to low, whisk in flour, and cook for 1 minute.
- Gradually whisk in chicken broth and milk until smooth.
- Stir in Dijon mustard, stock powder, and Parmesan cheese. Cook for 2–3 minutes until thickened.
- Season with salt and pepper; add parsley if desired.
2. Prepare the Casserole:
- Bring a pot of salted water to a boil and blanch broccoli florets for 2–3 minutes until crisp-tender. Drain.
- Preheat oven to 400°F (200°C).
- Arrange chicken at the bottom of a casserole dish. Layer broccoli and diced ham on top.
- Pour the Dijon cream sauce evenly over the layers.
- Sprinkle Swiss and Parmesan cheese over the casserole.
3. Add the Topping:
- Mix Panko breadcrumbs with melted butter.
- Sprinkle evenly over the casserole.
4. Bake:
- Bake uncovered for 30 minutes, or until the top is golden brown and the casserole is bubbling.
Storage & Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and bake at 325°F (163°C) for 30 minutes or until heated through.
Recipe Variations
- Cheese: Try mozzarella, Monterey Jack, cheddar, or blue cheese for different flavor profiles.
- Veggies: Add spinach, asparagus, or diced tomatoes for extra nutrition.
- Spicy: Mix in jalapeños, red pepper flakes, or a dash of hot sauce into the sauce.
- Gluten-Free: Use gluten-free flour and breadcrumbs.
- Extra Topping: Add crispy bacon bits or fried onions for added crunch.
Serving Suggestions
- Pair with air fryer garlic bread to soak up the creamy sauce.
- Serve alongside a fresh cucumber and tomato salad or roasted vegetables like carrots or asparagus.
- Enjoy with simple buttered pasta or egg noodles.
This Chicken Cordon Bleu Casserole is a guaranteed crowd-pleaser—rich, cheesy, and indulgent, yet easy enough for a weeknight meal.