Chicken Cordon Bleu Casserole Recipe – Cozy, Cheesy, and Surprisingly Simple

There’s something about the scent of melted Swiss cheese and buttery crumbs that feels like a warm hug. In fact, the very first time I made this Chicken Cordon Bleu Casserole, the house smelled like Sunday dinners, so everyone wandered into the kitchen with hungry smiles. This recipe for Chicken Cordon Bleu Casserole comes together fast, and yet it tastes like it simmered all afternoon — rich, creamy, and deeply comforting. If you want a homey dinner that makes the whole family slow down and savor, stick with me here; I’ll walk you through every cozy step. Also, if you love casseroles, check out my go-to chicken casserole recipe for another weeknight favorite.

Why You’ll Love It

• Quick and easy to make, so you can relax instead of stress.
• Comforting homemade flavor that feels nostalgic and indulgent.
• Made with simple ingredients you likely already have on hand.
• Great for any occasion — family dinner, potluck, or a cozy night in.
• Always a crowd-pleaser; even picky eaters usually ask for seconds. (Try pairing with a crisp salad.)

Also, if you like hearty casseroles with a twist, this reminds me of that warm feeling you get from a chicken and stuffing casserole, but creamier and a bit more elegant.

Ingredients You’ll Need

• 3 cups cooked chicken, shredded or cubed
• 1 1/2 cups diced ham
• 2 cups shredded Swiss cheese (or mozzarella) — Swiss gives the classic flavor; use mozzarella if you prefer a milder melt
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1/2 cup sour cream
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder — fresh garlic gives it that extra flavor boost if you want to swap in a clove or two
• 1/2 tsp onion powder
• 1 1/2 cups crushed Ritz crackers or breadcrumbs — use panko for extra crunch
• 1/4 cup melted butter — use unsalted butter so you can control the salt
• Fresh chives, chopped (for garnish)

Tip: If you’re using mozzarella, try the oven-safe kind for a gooey pull; otherwise Swiss keeps the dish traditional and slightly nutty. Also, if you’ve ever tried a chicken-broccoli-rice casserole, you’ll love how this swaps the veggies for ham for a richer flavor.

How to Make It

1. Preheat the oven to 375°F (190°C). Then lightly grease a 9×13 baking dish so nothing sticks and cleanup stays easy.
2. Spread the cooked chicken evenly in the dish. Next, scatter the diced ham over the top so every bite has those salty pockets.
3. In a bowl, whisk together the cream of chicken soup, milk, sour cream, Dijon mustard, garlic powder, and onion powder until smooth. Pour this silky mixture over the chicken and ham. You’ll see it coat everything like a soft blanket.
4. Sprinkle the shredded Swiss cheese over the top. The cheese will melt into strings and little golden spots.
5. In another bowl, mix the crushed crackers (or breadcrumbs) with the melted butter until crumbs look glossy. Then sprinkle this buttery topping evenly across the casserole.
6. Bake for 25–30 minutes, until the casserole is hot and bubbly and the topping turns a warm, golden brown. You’ll hear a soft sizzle at the edges — that’s when it’s just right.
7. Garnish with chopped fresh chives and serve warm. The chives add a little bright pop against the creamy richness.

And if you want more tips for shredding or prepping chicken quickly, flip through my notes on classic chicken casseroles for extra ideas.

Kitchen Tips

• Time-saver: Use rotisserie chicken from the store when you’re pressed for time; it keeps the dish juicy and flavorful.
• Common fix: If the casserole looks too soupy before baking, sprinkle a little extra cheese or breadcrumbs on top to absorb excess moisture.
• Flavor twist: Stir in a handful of cooked peas or chopped asparagus for color, or swap Dijon for whole-grain mustard for texture.

Serving Ideas

Serve this casserole straight from the oven so the cheese is still gooey and the cracker topping stays crisp. It pairs beautifully with a simple green salad, roasted vegetables, or buttery dinner rolls. For brunch, try it beside lightly dressed arugula and a poached egg. Also, a squeeze of lemon on the side brightens the richness wonderfully. If you like hearty pairings, try a side similar to my cheesy chicken and broccoli casserole for a comfort-food spread.

Storing & Leftovers

• Refrigerator: Cover and refrigerate for up to 3–4 days. Reheat in a 350°F oven until warmed through.
• Freezer: Freeze in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.
• Leftover idea: Turn slices into sandwiches or wraps with a smear of mayo and crisp lettuce — warm and satisfying.

FAQs

Q: Can I make this ahead of time?
A: Definitely! Assemble it, then cover and refrigerate for up to 24 hours before baking. It often tastes even better the next day.

Q: Can I swap any ingredients?
A: Of course! Swap Swiss for mozzarella, or use turkey instead of ham. This Chicken Cordon Bleu Casserole is forgiving and easy to adapt.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic; the topping stays crisp and the cheese is perfectly melty.

Q: How do I know it’s perfectly cooked?
A: Look for bubbling edges, a golden topping, and a fragrant smell — that’s your sign the casserole is ready.

Also, if you love variations, check how other casseroles balance sauce and crumbs in this chicken and broccoli rice casserole.

Final Thoughts

This dish always brings me back to slow family dinners and the comfort of home. It’s simple, forgiving, and somehow both fancy and familiar. So next time you need a warm, cheesy meal that makes people smile, give this Chicken Cordon Bleu Casserole a try and make it your own.

Conclusion

For a slightly different take, I like the classic version over at Chicken Cordon Bleu Casserole | The Girl Who Ate Everything, and for a step-by-step video guide, this Chicken Cordon Bleu Casserole (Easy Video Recipe) is really helpful.

Chicken Cordon Bleu Casserole

A comforting and cheesy casserole that combines chicken, ham, and Swiss cheese for a nostalgic flavor that feels like home.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 470

Ingredients Method Notes

Ingredients

  

Casserole Base

• 3 cups cooked chicken, shredded or cubed Use rotisserie chicken for a time-saver.
• 1.5 cups diced ham
• 2 cups shredded Swiss cheese Use mozzarella if preferred.
• 1 can cream of chicken soup
• 1 cup milk
• 0.5 cup sour cream
• 1 tsp Dijon mustard Substitute with whole-grain mustard for texture.
• 0.5 tsp garlic powder Fresh garlic can be used for added flavor.
• 0.5 tsp onion powder

Topping

• 1.5 cups crushed Ritz crackers or breadcrumbs Panko can be used for extra crunch.
• 0.25 cup melted butter Use unsalted butter to control salt.
• to taste Fresh chives, chopped For garnish.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
2. Spread the cooked chicken evenly in the dish, then scatter the diced ham over the top.
3. In a bowl, whisk together the cream of chicken soup, milk, sour cream, Dijon mustard, garlic powder, and onion powder until smooth.
4. Pour this mixture over the chicken and ham, ensuring it coats everything.
5. Sprinkle the shredded Swiss cheese generously over the top.
6. In another bowl, mix the crushed crackers with the melted butter until glossy, then sprinkle this topping over the casserole.

Baking

1. Bake for 25–30 minutes until hot, bubbly, and golden brown.
2. Garnish with chopped fresh chives before serving.

Notes

For extra flavor, consider stirring in cooked peas or chopped asparagus. Leftovers can be used in sandwiches or wraps.