We may all be used to our chicken cordon bleu served as a whole chicken breast filled with ham, a delicious cheesy sauce, and a crispy coating. There is no denying its tastiness, but sometimes you want all the flavor without the time commitment. Introducing, the Chicken Cordon Bleu Casserole. All the goodness, great flavors, and none of the fuss—you will have this on the table in under an hour.
We love this recipe as a way to use up leftover chicken and ham. The casserole makes a great dish all on its own with some crusty bread and is especially good when served over pasta or with a tasty salad for something a little lighter.
- 4 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 cup whole milk
- Kosher salt
- 1 teaspoon mustard
- Freshly ground black pepper
- 3/4 cup sharp cheddar cheese (grated)
- 3 cups cooked chicken (shredded or cut into pieces)
- 1 cup ham (sliced or chopped)
- 1 cup breadcrumbs
- 1/4 cup Parmesan (freshly grated)
- Serving suggestion: serve over pasta, or with a salad
Gather the ingredients. Preheat oven to 350 F.
Place the flour and butter in a medium saucepan over medium heat and cook, stirring constantly, for 2 to 3 minutes to make a simple roux.
Add the milk and cook, whisking constantly, over medium heat until the sauce is thickened. If the sauce is too thick, then add a little milk at a time, as needed until the consistency is thick enough to be a pourable sauce.
Add a pinch each of salt and pepper, mustard, and cheddar cheese to the saucepan. Cook, whisking, until combined.
Layer the chicken and ham in a small 3-pint Dutch oven, ovenproof skillet, or baking dish.
Pour the cheese sauce over top.
Cover the mixture with the breadcrumbs, then sprinkle the Parmesan over top. Bake on the center oven rack for 30 to 35 minutes or until the breadcrumbs are golden brown and the filling is bubbling.
Remove the casserole from the oven and let stand for 5 minutes, then serve immediately with pasta, a salad, or on its own.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
You can give yourself a break and make it ahead of time and freeze the casserole to be eaten later. It will stay good in the freezer for 3 to 6 months.
The chicken cordon bleu recipe is mainly chicken (surprise!), but turkey works just as well.
This recipe uses sharp cheddar to make the creamy cheese sauce, but you can swap in Swiss or one of your other favorites if you like. Just make sure it is an easy melting cheese and has a strong flavor, or it may get lost in the other ingredients.