Go Back
Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole is the ultimate comfort food, transforming a classic favorite into an effortlessly delicious weeknight meal that’s ready in a flash. This dish offers all the decadent flavors of traditional Chicken Cordon Bleu without the fuss, making it a perfect solution for busy families or anyone craving a hearty, satisfying dinner.
With a prep time of just 20 minutes and a bake time of 30 minutes, this dish is as quick as it is delicious.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1.5 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 cup chopped yellow onion
  • 2 cloves garlic minced
  • 1/2 cup diced cooked ham or deli ham, chopped
  • 4 cups cubed cooked chicken rotisserie chicken is a great shortcut!
  • 1 (10.5 ounce) can condensed cream of mushroom soup undiluted
  • 1 (10.5 ounce) can condensed cream of chicken soup undiluted
  • 1 cup milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 cup shredded Swiss cheese divided
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Small Bowl
  • Large mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little butter.
  2. Heat the olive oil or butter in a large skillet over medium heat. Add the cubed chicken breasts and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
    2 tablespoons olive oil or butter, 1.5 pounds boneless, skinless chicken breasts
  3. Add the chopped yellow onion to the same skillet (add a little more oil if needed). Cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
    2 tablespoons olive oil or butter, 1 cup chopped yellow onion, 2 cloves garlic
  4. In a large mixing bowl, whisk together the condensed cream of mushroom soup, condensed cream of chicken soup, milk, Dijon mustard, salt, and pepper. Stir until smooth.
    1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed cream of chicken soup, 1 cup milk, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Stir in the cooked diced ham, the cooked cubed chicken (from step 2, or your rotisserie chicken), and 1/2 cup of the shredded Swiss cheese into the soup mixture. Mix well to combine.
    1/2 cup diced cooked ham, 4 cups cubed cooked chicken, 1 cup shredded Swiss cheese
  6. Pour the creamy chicken and ham mixture into the prepared baking dish and spread it evenly.
  7. In a small bowl, combine the panko breadcrumbs and the melted butter. Stir until the breadcrumbs are evenly coated.
    1 cup panko breadcrumbs, 2 tablespoons melted butter
  8. Sprinkle the remaining 1/2 cup of shredded Swiss cheese evenly over the casserole mixture. Then, evenly distribute the buttered panko breadcrumbs over the cheese.
    1 cup shredded Swiss cheese, 1 cup panko breadcrumbs
  9. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbling hot and the breadcrumb topping is golden brown and crispy.
  10. Let the casserole stand for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to serve.

Notes

Refrigerated leftovers will stay fresh and delicious for 3 to 4 days. Reheat gently in the oven at 350°F (175°C) for about 15-20 minutes.