Creamy Chicken Cordon Bleu Casserole (Easy Gourmet Weeknight Bake)
This Creamy Chicken Cordon Bleu Casserole delivers all the classic flavors of the French bistro favorite—tender chicken, savory ham, nutty Swiss cheese, and a Dijon-kissed cream sauce—without the rolling, breading, or frying. Finished with a buttery panko topping, it’s an elegant yet effortless one-pan dinner perfect for busy weeknights or casual entertaining.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
Ingredients
- 3 cups rotisserie chicken, shredded into chunks
- 8 oz deli ham, diced
- 8 oz Swiss cheese, sliced or shredded
- 1 can cream of chicken soup (10.5 oz, low sodium)
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, whisk together cream of chicken soup, sour cream, Dijon mustard, lemon juice, and black pepper until smooth.
- Spread shredded chicken evenly in the bottom of the baking dish. Scatter diced ham over the chicken.
- Lay Swiss cheese evenly over the chicken and ham layer.
- Pour the cream sauce over the cheese and spread evenly to the edges.
- In a small bowl, toss panko breadcrumbs with melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 30–35 minutes until bubbly and golden brown. Rest 5 minutes before serving.
Notes
For the crispiest topping, add the panko just before baking and avoid covering the dish while it cooks.