Description
A cozy baked twist on classic chicken cordon bleu with tender chicken, savory ham, a creamy Dijon Swiss cheese sauce, and a crisp buttery breadcrumb topping.
Ingredients
Scale
- 3 cups cooked chicken, shredded or cubed
- 1 1/2 cups diced ham
- 1 1/2 cups shredded Swiss cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 3/4 cups whole milk
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 cup shredded Swiss or Gruyère cheese
- 1 cup Panko breadcrumbs
- 3 tablespoons melted butter
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Spread the cooked chicken evenly in the prepared dish, then scatter the diced ham over the top and season with salt and pepper.
- In a medium saucepan, melt the butter over medium heat, then whisk in the flour and cook for about 1 minute until smooth and slightly bubbly.
- Slowly whisk in the milk and heavy cream, stirring constantly until the sauce thickens and lightly coats the back of a spoon.
- Stir in the Dijon mustard, garlic powder, onion powder, and shredded Swiss or Gruyère cheese until the cheese is fully melted and the sauce is smooth.
- Pour the hot cheese sauce evenly over the chicken and ham, making sure everything is well covered.
- In a small bowl, combine the Panko breadcrumbs, melted butter, and paprika, then sprinkle the mixture evenly over the casserole.
- Bake for 30 to 35 minutes, or until the casserole is bubbling around the edges and the topping is golden brown.
- Let the casserole rest for 5 to 10 minutes before scooping and serving so the layers can set.
Notes
- For extra convenience, use shredded rotisserie chicken in place of cooked chicken.
- To make ahead, assemble the casserole without the breadcrumb topping, cover, and refrigerate for up to 24 hours; add the topping just before baking.
- For freezing, assemble without the topping, wrap tightly, and freeze for up to 2 months; thaw overnight in the refrigerator and bake with a fresh topping.
- Swap Gruyère or provolone for the Swiss cheese if you prefer a slightly different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 1100
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 15
- Trans Fat: 0.5
- Carbohydrates: 18
- Fiber: 1
- Protein: 40
- Cholesterol: 155