Chicken Cordon Bleu Casserole


This isn’t your great aunt Sally’s modge podge, what-in-the-word is that casserole. This Chicken Cordon Bleu casserole is flavorful, well blended, and fancy (because you know how I like to keep things fancy =).

Chicken Cordon Bleu Casserole plated with side salad

Don’t Jugde a Dish by it’s Cover

Casserole. There I said it. I’ve always had a hard time with casseroles which is why I rarely make them. We’ve all had our fair share of bad casseroles, I know you know what I’m talking about. The kind where it seems like someone just threw whatever random leftovers they had sitting in the back of their refrigerator into one dish to create who knows what. I think those bad casseroles have given a bad rap to all casseroles. I wanted to call this Chicken Cordon Bleu Bake but that just sounds silly so I just need to overcome my fear of casseroles and call it what it is. My mom did make one casserole I often crave, it’s a Chicken Broccoli Rice casserole, I will have to post it in the future.

A plate of chicken cordon bleu casserole ready to eat


Easy Chicken Cordon Bleu Casserole

This easy Chicken Cordon Bleu Casserole is a casserole to remember. I love the combination of flavors in chicken cordon bleu, but really who wants to spend all that time pounding, layering and rolling chicken? That’s why I decided to create this dish. You simply layer everything in one baking dash toss it in the oven and BAM, Chicken Cordon Bleu casserole! =) This dish gives a new meaning to the word casserole. Try it and you’ll know what I mean.  I hope this becomes a favorite in your home as I know it’s going to be in mine. Enjoy!

cheesy chicken cordon bleu casserole on fork

Cheesy, perfectly golden breadcrumb goodness…Chicken cordon bleu casserole on plate with glass of wine

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Chicken Cordon Bleu Casserole

Yield: 6 servings


  • 1 3/4 lb boneless , skinless chicken breast halves, cooked and diced
  • 8 oz ham , finely chopped*
  • 3 oz freshly , finely grated Swiss cheese (3/4 cup)
  • 1 oz freshly , finely grated Parmesan cheese (1/4 cup)
  • 3/4 cup Panko bread crumbs
  • 1/2 tsp dried parsley
  • 1/8 tsp freshly ground black pepper
  • 2 Tbsp Extra Virgin Olive Oil


  • 1 3/4 cup milk
  • 1 1/2 Tbsp lemon juice , preferably freshly squeezed
  • 1 tsp prepared yellow mustard (if you like Dijon mustard you can use that instead)
  • 3/4 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp salt , and then to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1/2 cup sour cream


  1. Preheat oven to 375 degrees. Place diced chicken in an even layer in a buttered 11x7 baking dish, set aside. To prepare sauce: in a mixing bowl (I just mixed it all in the liquid measuring cup after measuring the milk out), whisk together milk, lemon juice, prepared yellow mustard, onion powder, 1/2 tsp dried parsley, dried thyme, salt, 1/4 tsp pepper and garlic powder. Melt butter in a saucepan over medium heat, once melted whisk in flour and cook stirring constantly for 1 minute. While whisking, pour in milk mixture, then cook stirring constantly until mixture just begins to gently boil and has thickened. Remove from heat, stir in sour cream. Pour mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over sauce then sprinkle grated Swiss and Parmesan cheese evenly over ham layer. In a small mixing bowl, whisk together Panko bread crumbs, 1/2 tsp dried parsley, 1/8 tsp pepper then pour in Extra Virgin Olive Oil and toss bread crumb mixture to evenly coat. Sprinkle bread crumb mixture evenly over cheese layer. Bake casserole in preheated oven for 30 minutes until golden brown on top. Serve warm.
  2. *I used left over spiral sliced ham and I diced it into chunks then tossed them in the food processor and chopped them for about 10 seconds to get really small pieces. Basically any good quality ham would work as long as it's honey or smoked ham.
  3. Recipe Source: Cooking Classy


  • Salsera77: This was soooooo delicious, I’ll never eat a classic cordon bleu anymore… Even my 28-month old daughter asked for a second helping. This was the 3rd recipe I tried from your blog since I discovered it 2 weeks ago and all were a total success. Can’t wait to try more. You’re a star!!! I shared your blog with my colleages at work… May 12, 2014 at 4:20am Reply

    • Jaclyn: I’m so glad you and your daughter enjoyed it! Thanks for your feedback! May 19, 2014 at 10:40pm Reply

  • Salsera77: This was sooooo delicious !!! Made it for dinner tonight and even my 28-month old daughter asked for a second helping… This was the 3rd recipe I tried from your blog since I discovered it 2 weeks ago and I can only say: you are a star ! It’s even better than the classic cordon bleu! May 10, 2014 at 12:06pm Reply

    • Jaclyn: I’m so glad it was enjoyed! Thanks for your feedback! May 26, 2014 at 11:28am Reply

  • Inga: This is truly delish, and I’m soooo glad there is no mystery “cream of something” soup in this! I know this is not cordon-bleuish, but to me it screamed for shallot and mushroom. And I put the parm cheese in the panko topping. My hubby loves this and it reheats so nicely. I’ve shared with my mom and MIL and now on my FB page. Thanks for a GREAT recipe! May 31, 2013 at 7:10pm Reply

    • Jaclyn: Inga – your additions sound delicious! Thanks for sharing the tips and thanks for your comment! June 1, 2013 at 9:34am Reply

  • Paulette: I found your recipe a while ago through Pinterest and we LOVE it! My hubby has always been a fan of Chicken Cordon Bleu but I hated making it because it was soooo putzy! I made it again tonight for dinner. I hope you don’t mind, I shared it on my blog giving a link back here of course!

    Thanks again! March 27, 2013 at 3:38pm Reply

    • Jaclyn: Thanks so much for sharing it Paulette! I’m so glad you love it! April 2, 2013 at 8:10pm Reply

  • Starla: I found this through pinterest and decided to make it for dinner tonight. The bread comes started burning after only 5 minutes in the oven!! Is this normal? Should I be covering it while it bakes? I’ve used panko crumbs on casseroles in my oven many times but this is the first time doing it with olive oil instead of butter. Is it the olive oil? March 10, 2013 at 3:29pm Reply

    • Jaclyn: Starla – I don’t remember that happening to mine but next time around I would just cover it with aluminum foil and maybe even lower the oven rack a bit. Hope that helps! March 16, 2013 at 9:56pm Reply

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