Description

This Chicken Cordon Bleu Casserole is a comforting and delicious twist on the classic chicken cordon bleu dish. Featuring tender shredded rotisserie chicken, savory ham, and a creamy Swiss cheese sauce topped with crispy buttery Panko breadcrumbs, it makes for an easy, satisfying meal perfect for family dinners. Ready in just 45 minutes, this casserole can be served on its own or paired with pasta or rice.

Ingredients

Protein

5 1/2 cups shredded rotisserie chicken
2 cups cubed ham

Cheese Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt (add more to taste)
1 1/4 cups shredded Swiss cheese (5 ounces)
1/4 cup grated Parmesan cheese

Topping

1 cup Panko bread crumbs
2 tablespoons butter (melted)

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13 inch casserole dish with cooking spray to prevent sticking.
Layer Chicken and Ham: Spread the shredded rotisserie chicken evenly at the bottom of the casserole dish. Then, layer the cubed ham evenly on top of the chicken.
Make Cheese Sauce: In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Sprinkle in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until the mixture becomes dry and clumpy. Slowly whisk in the milk, then add Dijon mustard, lemon juice, garlic powder, and salt. Continue to simmer for 3 to 5 minutes while whisking constantly until the sauce thickens. Remove from heat and stir in the shredded Swiss cheese and grated Parmesan cheese until melted and fully combined. Taste and adjust salt if needed. Pour this creamy cheese sauce evenly over the layered chicken and ham in the casserole dish.
Prepare Panko Topping: In a small bowl, combine the Panko bread crumbs with the melted butter until well coated. Sprinkle this mixture evenly over the casserole, forming a breadcrumb crust on top.
Bake the Casserole: Place the casserole dish uncovered in the preheated oven and bake for 30 to 35 minutes, or until the Panko topping is golden brown and the casserole is bubbly throughout.
Cool and Serve: Allow the casserole to cool for 5 to 10 minutes before serving. This dish can be enjoyed on its own or served over pasta or rice for a heartier meal.

Notes

For a lower sodium version, use low-sodium ham and adjust the salt in the cheese sauce accordingly.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
You can substitute Gruyère cheese for Swiss cheese for a slightly different flavor.
Make sure to whisk the cheese sauce constantly after adding milk to avoid lumps.
Use freshly grated Parmesan for best flavor and texture.