Chicken Cordon Bleu Casserole is the answer when you want classic comfort with almost no fuss. You know those nights when you crave something cozy and cheesy, but you also want your couch and a show? Same. That is exactly why I lean on this bake when life is busy and everyone is hungry. My Deliciously Easy Chicken Cordon Bleu Casserole gives you the ham, chicken, and Swiss goodness you love without rolling or toothpicks. Just layer, sauce, and bake until the edges bubble and the top turns golden. It smells like a little victory coming out of the oven, and it tastes even better.
What is Chicken Cordon Bleu?
Traditional chicken cordon bleu is a breaded chicken breast stuffed with ham and Swiss cheese, then baked or pan fried and often served with a creamy sauce. Tasty, but a bit of a project. You pound the chicken, roll it tight, seal the edges, and hope nothing leaks. A casserole solves the tricky parts while keeping all the flavor. It is the same combo we all love: juicy chicken, smoky ham, melty Swiss, and a creamy, tangy sauce with a crisp, buttery crumb topping.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Deliciously Easy Chicken Cordon Bleu Casserole. When the craving hit, I dialed in the flavors so it’s weeknight-friendly and full of real-home vibes. Chicken Cordon Bleu Casserole is the answer when you want classic comfort with almost no fuss. You know those nights when you crave something cozy and…
In the casserole version, you lay down bite-size chicken, scatter ham, layer cheese, pour over a simple sauce, and finish with crumbs that toast up perfectly. It is weeknight friendly, company worthy, and leftovers reheat like a dream. If you love this kind of cozy bake, check out my casserole collection for more easy ideas that feel special without taking forever. Honestly, that balance is why I make my Deliciously Easy Chicken Cordon Bleu Casserole again and again. 
How to Make Chicken Cordon Bleu Casserole
Prep and Step-by-step
Here is how I build this Deliciously Easy Chicken Cordon Bleu Casserole without overthinking it.
First, set your oven to 375 F and grease a 9×13 baking dish. While it heats, warm a small saucepan on medium. Whisk together 4 ounces softened cream cheese, 1 cup milk or half-and-half, 1/2 cup sour cream, 1 tablespoon Dijon, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, a pinch of salt and pepper, and a squeeze of lemon if you have it. Let it get smooth and steamy. If it feels too thick, splash in another tablespoon or two of milk. You want a pourable, creamy sauce that still clings a bit.
Now build the layers. Spread 3 cups cooked chopped chicken into the dish. I often use rotisserie chicken for speed and flavor. Top with 1 and 1/2 cups diced ham, then blanket it with 6 to 8 slices of Swiss cheese or 2 cups shredded. Pour your warm sauce over everything and jiggle the dish so the sauce runs down into the nooks.
In a bowl, stir together 1 and 1/2 cups panko crumbs or crushed butter crackers with 3 tablespoons melted butter and a little parsley. Sprinkle this evenly on top. Bake uncovered for about 25 minutes, or until the sauce is bubbling at the edges and the topping is toasty. I sometimes broil for 1 to 2 minutes at the end for extra crunch, keeping a close eye so nothing scorches. Let it rest 5 to 10 minutes before serving so the sauce settles.
Make-ahead plan
You can assemble the dish up to the crumb topping, cover, and refrigerate for a day. When ready to bake, add the crumbs and bake 5 to 10 minutes longer since it starts cold. Leftovers reheat well at 325 F covered with foil until warmed through. The sauce stays creamy and the ham flavor deepens, which I love.
“I made this for a Sunday dinner and my family asked for seconds before I even sat down. The sauce was silky, the top was crunchy, and I did not spend all day cooking. It is a keeper.”
Craving another easy weeknight bake with bold flavor after this one? Try my fajita chicken casserole for a zesty spin. 
Chicken Cordon Bleu Casserole Ingredients & Tools
What you need
- 3 cups cooked chopped chicken breast or thighs
- 1 and 1/2 cups diced ham (drain well if packaged)
- 6 to 8 slices or 2 cups shredded Swiss cheese or Gruyere
- 4 ounces cream cheese, softened
- 1 cup milk or half-and-half
- 1/2 cup sour cream or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- Salt and black pepper to taste, optional pinch of paprika
- 1 to 2 teaspoons lemon juice for brightness, optional
- 1 and 1/2 cups panko crumbs or crushed butter crackers
- 3 tablespoons melted butter
- Fresh parsley for garnish, optional
- 9×13 baking dish, saucepan, whisk, measuring cups, spoon
That is it. Simple ingredients, big comfort. For the Deliciously Easy Chicken Cordon Bleu Casserole, I stick with Swiss because it melts gorgeously and brings that nutty flavor you expect. If you want more greens in your dinner, I have a cozy option for you. My chicken and broccoli cheesy casserole adds veggies without losing the creamy vibe.
Tips & Tweaks
- Shred smart: hand-shredded cheese melts smoother than pre-shredded.
- Sauce check: if your sauce thickens too much on the stove, whisk in extra milk 1 tablespoon at a time until it is silky.
- Keep it from getting watery: blot diced ham and keep cooked chicken on the drier side. That keeps the sauce creamy rather than thin.
- Cheese swaps: Gruyere brings great flavor, provolone is mild, and a bit of Parmesan in the crumbs raises the toasty factor.
- Gluten-free: use certified GF panko or crushed GF crackers.
- Lighter version: use Greek yogurt in place of sour cream and reduce the butter in the crumb topping a little.
- Extra crunch: broil the last minute, watching closely.
- Storage and reheating: cool, cover, refrigerate up to 3 days. Reheat covered at 325 F until hot, then uncover to crisp the top.
- Serve with balance: a simple green salad or roasted broccoli is perfect. Bread is optional, but I rarely skip it.
If you love cozy bakes with a flaky finish, you might also like my cheesy chicken pot pie with biscuit topping. It is comfort food you can count on.
Recipe Variations
Broccoli cordon bleu casserole: fold in 2 cups steamed broccoli florets before the cheese layer. It adds color and crunch without stealing the show.
Mushroom twist: sauté sliced mushrooms in a little butter and garlic, then stir into the sauce for an earthy vibe that plays nicely with ham and Swiss.
Spicy kick: swap in part pepper jack with the Swiss and add a pinch of red pepper flakes to the sauce. The gentle heat balances the creaminess.
Bacon lovers: add crumbled cooked bacon with the ham for extra smoky depth. Not classic, but highly snackable.
Kid-friendly mini bakes: divide the layers among greased ramekins and bake 5 to 8 minutes less. Mini casseroles are fun and portioned, which can help with picky eaters.
Keto-ish approach: skip the crumbs and sprinkle grated Parmesan on top for a toasty finish with fewer carbs.
Common Questions
Can I use raw chicken?
I would not. This recipe is designed for cooked chicken so the layers heat evenly and the sauce does not separate while waiting for raw chicken to cook through.
What sides go well with it?
A crisp green salad, roasted green beans, or steamed broccoli. A loaf of crusty bread is great for catching extra sauce.
Can I make it ahead?
Yes. Assemble without the crumb topping, cover, and refrigerate up to 24 hours. Add crumbs right before baking and extend bake time by 5 to 10 minutes.
Does it freeze well?
It freezes pretty well. Assemble without the crumb topping, wrap tightly, and freeze up to 2 months. Thaw in the fridge, add crumbs, and bake until hot and bubbly.
What can I use instead of ham?
Turkey deli meat or cooked bacon work. For a vegetarian spin, skip ham and add sautéed mushrooms and spinach.
Ready to bake it tonight?
This dish gives you the classic combo of chicken, ham, and Swiss in a format that is simple, creamy, and downright satisfying. The golden crumb topping seals the deal, and the leftovers make a happy lunch. If you want more ideas for comfort food that fits real life, I also love the approach in this helpful resource from The Girl Who Ate Everything: Chicken Cordon Bleu Casserole | The Girl Who Ate Everything, and the tasty spin here from Joy Filled Eats: Chicken Cordon Bleu Casserole Recipe. When I want a set-it-and-forget-it dinner, I keep returning to my Deliciously Easy Chicken Cordon Bleu Casserole. It is dependable comfort that you can make on a weeknight without breaking a sweat.
Chicken Cordon Bleu Casserole
Ingredients
Method
- Preheat your oven to 375°F and grease a 9×13 baking dish.
- In a small saucepan on medium heat, whisk together the cream cheese, milk, sour cream, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir until smooth and steamy.
- Spread the chopped chicken in the greased baking dish, top with diced ham, and layer with Swiss cheese.
- Pour the creamy sauce over the layers, ensuring it reaches all corners.
- In a bowl, mix the panko crumbs with melted butter and stir in parsley. Sprinkle over the top of the casserole.
- Bake uncovered for about 25 minutes or until the sauce is bubbling and the topping is golden.
- If desired, broil for 1-2 minutes at the end for extra crunch.
- Let it rest for 5-10 minutes before serving.
