Get all the creamy, cheesy flavor of classic Chicken Cordon Bleu without the fuss of rolling and breading. This high-protein casserole layers tender chicken, savory ham, and melted Swiss cheese…

Ingredients

• 3 cups cooked shredded chicken (about 1.5 lbs)
• 2 cups diced ham (about 8 oz)
• 2 cups shredded Swiss cheese (8 oz)
• 1 cup heavy cream
• 1 cup milk (whole or 2%)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• 1/2 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil or melted butter

Instructions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. This ensures nothing sticks and makes cleanup a breeze. While the oven heats, gather all your ingredients: shredded chicken, diced ham, Swiss cheese, heavy cream, milk, butter, flour, Dijon mustard, and seasonings. Having everything prepped before you start (mise en place) makes the cooking process smooth and stress-free. The shredded chicken should be cooked and cooled; you can use a rotisserie chicken or leftover grilled chicken breasts. Dice the ham into small, bite-sized cubes so it distributes evenly throughout the casserole.

Step 2

In a large saucepan or skillet over medium heat, melt the 1/4 cup (60g) unsalted butter. Once fully melted and bubbling, whisk in the 1/4 cup (30g) all-purpose flour. Cook for about 1 minute, stirring constantly, until the mixture becomes a pale golden paste (a roux). The roux is the foundation of your creamy sauce; cooking it eliminates the raw flour taste and ensures a smooth, lump-free texture. The mixture should smell nutty and look like wet sand. Do not let it brown, or the sauce will have a darker color and a different flavor.

Step 3

Slowly pour in the 1 cup (240ml) heavy cream and 1 cup (240ml) milk, whisking continuously to prevent lumps. Continue whisking until the sauce thickens, about 3-4 minutes. You’ll notice the sauce coating the back of a spoon; it should be thick enough that a line drawn through it holds for a second. The combination of cream and milk gives richness without being overly heavy. If you prefer a lighter sauce, you can use all milk, but the sauce won’t be as luscious. Whisk vigorously to ensure a silky texture.

Step 4

Once the sauce has thickened, remove it from the heat. Stir in 2 tablespoons (30ml) Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika (if using). The Dijon mustard is the star here—it adds a tangy depth that cuts through the richness and mimics the classic cordon bleu flavor. Taste the sauce and adjust seasoning; it should be savory with a mild kick. The sauce will be the binding element, so make sure it’s well-seasoned.

Step 5

In a large mixing bowl, combine the 3 cups shredded chicken and 2 cups diced ham. Pour the prepared Dijon cream sauce over the meat and stir until everything is evenly coated. This step ensures every bite is flavorful. Transfer the mixture to the greased 9×13-inch baking dish and spread it into an even layer. The casserole should be uniform to promote even cooking.

Step 6

Sprinkle the 2 cups (225g) shredded Swiss cheese evenly over the top. Swiss cheese is traditional for Chicken Cordon Bleu because it melts beautifully and has a nutty, slightly sweet flavor that complements ham and Dijon. If you can’t find Swiss, Gruyère is a fantastic substitute. For an extra golden crust, in a small bowl, mix 1/2 cup (60g) panko breadcrumbs with 2 tablespoons (15g) grated Parmesan cheese and 1 tablespoon (15ml) olive oil or melted butter. Sprinkle this breadcrumb mixture over the cheese layer. The panko adds a delightful crunch that contrasts with the creamy filling.

Step 7

Bake the casserole in the preheated oven for 12-15 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crispy. The cheese should be fully melted and the breadcrumbs toasted. If you want an even browner crust, you can broil for the last 1-2 minutes, but watch closely to prevent burning. Let the casserole rest for 5 minutes before serving; this allows the sauce to set slightly so it doesn’t run all over the plate. Serve hot, garnished with fresh parsley if desired.

For best results

• For the best texture, use freshly shredded Swiss cheese from a block rather than pre-shredded cheese. Pre-shredded cheese often contains anti-caking agents like cellulose, which prevent it from melting as smoothly. Shredding your own cheese ensures a silky, cohesive sauce and a gooey, stretchy melt. It takes just a few extra minutes with a box grater or food processor, and the difference in texture is noticeable. You can also use Gruyère or Emmental for a more complex flavor profile.
• To save time on a busy weeknight, use a rotisserie chicken. Simply remove the skin and bones, then shred the meat with two forks. This yields perfectly cooked, flavorful chicken without any extra effort. You'll need about 1.5 pounds of shredded meat, which is roughly the meat from a medium rotisserie chicken. Alternatively, you can cook chicken breasts in a slow cooker or Instant Pot ahead of time and shred them for meal prep.
• The Dijon cream sauce can be made up to 2 days in advance. Prepare the roux and sauce as directed, then let it cool completely before covering and refrigerating. When you're ready to assemble the casserole, gently reheat the sauce over low heat, whisking occasionally, until it's pourable. If it seems too thick, thin it with a splash of milk. This make-ahead step streamlines dinner prep and allows the flavors to meld.
• If you prefer a lighter version, substitute the heavy cream with half-and-half or even whole milk. The sauce will be less rich but still creamy. You can also use low-fat Swiss cheese and turkey ham to reduce calories and fat. For a gluten-free option, replace the all-purpose flour with a gluten-free all-purpose blend (such as one containing xanthan gum) and use gluten-free panko breadcrumbs. The cooking times remain the same.
• Don't skip the resting time after baking. Allowing the casserole to rest for 5 minutes helps the sauce thicken slightly, making it easier to serve and preventing a watery consistency on the plate. The casserole will be very hot, so resting also brings it to a safe eating temperature. Use this time to set the table or prepare a side salad.
• For an extra pop of flavor, add a teaspoon of fresh thyme or a pinch of nutmeg to the cream sauce. Thyme pairs beautifully with chicken and ham, while nutmeg enhances the creaminess. You can also stir in 1/4 cup of white wine (like Sauvignon Blanc) after adding the cream; let it simmer for a minute to cook off the alcohol. This adds a sophisticated depth that elevates the dish.

Variations

• Make it a Low-Carb/Keto Casserole: Skip the flour and breadcrumbs entirely. For the sauce, thicken with 1/2 teaspoon xanthan gum whisked into the cream, or use cream cheese for extra richness. Instead of panko, top with crushed pork rinds mixed with Parmesan for a crunchy, carb-free crust. The chicken and ham are naturally low-carb, so this adaptation fits perfectly into a ketogenic diet.
• Swap the Protein: The classic combination is chicken and ham, but you can easily substitute. Try using shredded turkey (great for leftovers after Thanksgiving) and prosciutto for a more upscale version. For a completely different flavor, use cooked Italian sausage (casings removed) and provolone cheese. Or go vegetarian by using sautéed mushrooms and spinach in place of the meat, with a blend of Swiss and mozzarella.
• Add Vegetables: Boost the nutrition by incorporating vegetables into the casserole. Sauté 1 cup of sliced mushrooms and 1 cup of chopped broccoli florets before adding them to the chicken mixture. You can also stir in 1 cup of frozen peas (thawed) or 1/2 cup of chopped sun-dried tomatoes for a tangy twist. The vegetables add color, fiber, and extra nutrients without overpowering the classic cordon bleu flavor.
• Make it Spicy: If you enjoy heat, add 1/2 teaspoon of cayenne pepper or a diced jalapeño to the cream sauce. You can also use pepper jack cheese instead of Swiss for a spicy, melty topping. Serve with a dollop of sriracha or a drizzle of hot honey for a sweet-and-spicy finish that will wake up your taste buds.

Nutrition

• Calories485 kcal
• Total Fat32g
• Saturated Fat18g
• Cholesterol145mg
• Sodium890mg
• Total Carbohydrates12g
• Dietary Fiber1g
• Sugars3g
• Protein36g

Common Questions