Chicken cordon bleu casserole layers chopped cooked chicken and diced ham in a Dijon-cream cheese sauce, topped with Swiss cheese and a buttered cracker crumb topping, then baked until golden, ready in about 45 minutes. Building the sauce from cream cheese, sour cream, and Dijon rather than a canned soup gives the casserole the same tangy, rich character as classic cordon bleu without needing to bread and fry individual cutlets.
Chicken Cordon Bleu Casserole
Ingredients
- 3 cups cooked chicken breast, chopped
- 1 1/2 cups diced ham
- 1 1/2 cups shredded Swiss cheese (or mozzarella)
- 4 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup milk
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- • For topping:
- 1 cup crushed Ritz crackers or breadcrumbs
- 2 tbsp melted butter
- 1 tbsp chopped parsley (optional)
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix cream cheese, sour cream, milk, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Stir in cooked chicken and diced ham until evenly coated.
- Spread mixture evenly into prepared baking dish.
- Top with shredded Swiss cheese.
- In a small bowl, mix crushed crackers with melted butter. Sprinkle evenly over the top.
- Bake for 25–30 minutes or until bubbly and golden.
- Garnish with parsley and serve hot.
Recipe Notes
- • Use rotisserie chicken for faster prep.
- • Add cooked broccoli or spinach for a veggie boost.
- • Swap Swiss with provolone or mozzarella if preferred.
Nutrition
- Serving Size
- 1 cup
- Calories
- 420
- Sugar
- 3g
- Sodium
- 780mg
- Fat
- 28g
- Saturated Fat
- 14g
- Unsaturated Fat
- 12g
- Trans Fat
- 0g
- Carbohydrates
- 12g
- Fiber
- 0g
- Protein
- 31g
- Cholesterol
- 110mg
Why you'll love this
- Mixing the cream cheese sauce completely smooth before stirring in the chicken and ham, rather than layering the ingredients separately, means the tangy Dijon flavor coats everything evenly instead of pooling at the bottom.
- Topping the casserole with both Swiss cheese and a buttered cracker crumb layer mimics the crisp, cheesy exterior of a traditional pan-fried cordon bleu cutlet, adapted for a baked casserole format.
Tips for the best result
- Make sure the cream cheese is fully softened before mixing, as the recipe implies, so the sauce blends smooth rather than leaving lumps of unmixed cream cheese in the finished casserole.
- Sprinkle the cracker crumb topping evenly right before baking rather than mixing it in, so it stays crisp on top instead of turning soggy under the sauce.
Troubleshooting
The sauce has lumps of cream cheese in it.
This means the cream cheese wasn't fully softened before mixing. Let it sit at room temperature until soft, or briefly microwave it, before combining with the sour cream and mustard.
The topping turned soggy instead of crisp.
This can happen if the cracker topping is added too early or the casserole is covered while baking. Add it just before baking and leave the dish uncovered the whole time, as the instructions specify.
Casserole turns out too watery.
the likely culprit is excess moisture in your ingredients. Always pat chicken dry before adding it to the casserole, and consider pre-cooking vegetables that release water.
The recipe's own notes say rotisserie chicken works well for faster prep, which also makes this a good use for leftover cooked chicken.
The recipe's own notes suggest broccoli or spinach for a veggie boost, or swapping Swiss for provolone or mozzarella.
Frequently asked questions
Can I use leftover turkey instead of chicken in Chicken Cordon Bleu Casserole?
Absolutely! Leftover turkey works beautifully as a substitute for chicken. The flavor profile is similar, and it’s a great way to repurpose holiday leftovers.
How do I prevent my casserole from becoming watery?
Ensure all ingredients are well-drained. Pat chicken dry, use thicker sauce, and if using frozen vegetables, thaw and drain them thoroughly before adding to the mixture.
Can this casserole be made gluten-free?
Yes! Substitute all-purpose flour with cornstarch or gluten-free flour blend in the sauce, and use gluten-free breadcrumbs or crushed rice cereal for the topping.
What’s the best cheese substitute if I don’t have Swiss?
Gruyère offers similar meltability with more complex flavor. Other excellent options include Emmental, provolone, or a mild white cheddar.
How do I know when my Chicken Cordon Bleu Casserole is done baking?
The casserole is ready when the edges are bubbling, the center is hot (165°F), and the topping is golden brown, typically after 25-30 minutes at 350°F.
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