Easy Chicken Cordon Bleu Casserole

Who needs the hassle of pounding chicken, stuffing it with ham and cheese, and then breading and frying? This casserole delivers all the incredible flavors of traditional Chicken Cordon Bleu with about 10% of the effort. Trust me, your taste buds won’t know the difference, but your schedule will thank you!

The magic of this dish lies in its layers of tender rotisserie chicken, savory ham, and that incredible homemade cheese sauce that brings everything together. Topped with crispy, buttery panko breadcrumbs that create the perfect textural contrast to the creamy layers beneath. It’s comfort food that feels fancy enough for company but easy enough for a Tuesday night.

Ingredients

For the base:

• 5½ cups shredded rotisserie chicken
• 2 cups cubed ham

For the cheese sauce:

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 cups milk
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ¼ teaspoon salt (add more to taste)
• 1¼ cups shredded Swiss cheese (about 5 ounces)
• ¼ cup grated Parmesan cheese

For the panko topping:

• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted

Steps

1. Preheat oven to 350°F (175°C) and spray a 9×13-inch casserole dish with cooking spray. Position your rack in the middle of the oven for even heat distribution.
2. Layer the shredded chicken evenly on the bottom of the casserole dish, making sure there are no bare spots. Then distribute the cubed ham as the second layer. The even distribution ensures every bite has the perfect balance of flavors.
3. For the cheese sauce: In a medium saucepan, melt the 4 tablespoons of butter over medium heat. When the butter is completely melted and just starting to bubble (but not brown), sprinkle the flour on top and whisk continuously for 1-2 minutes until the mixture becomes dry and clumpy with a pale golden color. This roux is the foundation of your sauce, so don’t rush this step.
4. Slowly pour in the milk about ¼ cup at a time, whisking constantly to prevent lumps from forming. The mixture will initially seize up when you add the first portion of milk – this is normal! Keep whisking and adding milk gradually until all 2 cups are incorporated.
5. Add the Dijon mustard, lemon juice, garlic powder, and salt to the sauce. Simmer for 3-5 minutes, whisking constantly, until the mixture noticeably thickens and coats the back of a spoon. You should be able to draw a line with your finger on the back of the spoon and have it hold its shape.
6. Remove the saucepan from heat and immediately stir in the Swiss and Parmesan cheeses until completely melted and smooth. Taste the sauce and add additional salt if needed – the cheese adds saltiness, so be cautious. Pour the cheese sauce evenly over the ham and chicken layers, using a spatula to ensure complete coverage to the edges.
7. For the panko topping: In a small bowl, thoroughly combine the panko breadcrumbs and 2 tablespoons of melted butter, making sure every breadcrumb is coated for maximum crispiness. Sprinkle the mixture evenly over the casserole, creating a consistent golden layer.
8. Bake uncovered for 30-35 minutes until the breadcrumbs turn a deep golden brown and the casserole is bubbling around the edges. If the top browns too quickly, loosely cover with aluminum foil after about 20 minutes.
9. Allow the casserole to rest for 5-10 minutes before serving. This resting period is crucial as it allows the sauce to thicken slightly and makes serving much easier. Serve by itself as a low-carb option or over pasta or rice to soak up the delicious sauce.

Smart Swaps

• Use reduced-fat Swiss cheese to lower the calorie count without sacrificing the melt factor
• Substitute turkey ham for regular ham to reduce sodium and fat while maintaining the classic flavor profile
• Try gluten-free panko and gluten-free flour (same amounts) to make this entirely gluten-free
• Add 1 cup of steamed broccoli florets between the chicken and ham layers for extra vegetables and nutrition

Make It Diabetes-Friendly

• Replace all-purpose flour with ¼ cup almond flour mixed with 1 tablespoon coconut flour to reduce carbs by approximately 20g for the entire dish
• Use unsweetened almond milk instead of regular milk to cut carbs by about 24g total (3g per serving)
• Add ½ teaspoon xanthan gum to the sauce if using alternative flours to ensure proper thickening
• Serve over cauliflower rice instead of regular rice to keep the glycemic impact low (saves about 30g carbs per serving)
• Portion control is key – a 4×4-inch square (about 1/6 of the casserole) contains approximately 12g net carbs with these modifications

Pro Tips

• For extra flavor, add 2 tablespoons of dry white wine to the cheese sauce when adding the milk
• Shred your own Swiss cheese rather than using pre-shredded for a smoother sauce (pre-shredded contains anti-caking agents that can make the sauce grainy)
• For a make-ahead option, prepare everything but don’t bake – cover and refrigerate for up to 24 hours, then add an extra 5-7 minutes to the baking time
• Test for doneness by inserting a knife into the center for 5 seconds – it should come out hot to the touch