The first time I pulled this Chicken Cordon Bleu Casserole out of my oven, the smell was nothing short of magical. My entire kitchen filled with the comforting aroma of roasting cheese, savory ham, and golden, buttery breadcrumbs. I’d been craving the classic flavors of the labor-intensive stuffed chicken but needed something simpler, something I could throw together on a busy weeknight without sacrificing that luxurious taste. This casserole was my answer. One bite of that creamy, cheesy, perfectly textured bake, and I knew I had a new family favorite. It’s the hug-in-a-dish that turns an ordinary Wednesday into something special, and I can’t wait for you to try it.
Ingredients
- 4 cups cooked chicken breast, chopped (from about 2 lbs of boneless, skinless breasts or a rotisserie chicken)
- 8 oz. ham, diced (I prefer a good-quality, thick-cut deli ham)
- 1 cup Swiss cheese, shredded (don’t use pre-shredded here if you can help it—it doesn’t melt as smoothly)
- 1 cup Panko bread crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup chicken broth
- 1/2 cup heavy cream or full-fat sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (trust me, this makes a huge difference)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Now, about those ingredients: using a rotisserie chicken is my absolute top tip for a no-stress dinner. It’s juicy, flavorful, and saves you at least 30 minutes. For the Swiss cheese, take the extra minute to shred it off the block. I’ve tried both ways, and the block cheese melts into a much creamier, less grainy sauce. That smoked paprika? Don’t skip it. It adds a subtle depth that elevates the whole dish from good to “can I have the recipe?” amazing.(See the next page below to continue…)