This easy chicken cordon bleu casserole is perfect for a busy weeknight meal. An amazing dinner that combines all your favorite flavors of chicken, ham, and Swiss cheese but is super fast to prepare. Cordon bleu casserole uses rotisserie chicken but you can also use leftover chicken as well! We all love an easy chicken casserole recipe and you won’t believe the secret addition that makes this one so amazing!
What I Love About Chicken Cordon Bleu Casserole
I am always on the hunt for leftover chicken recipes and this is a favorite. It is completely delicious and very easy. If you would rather not use rotisserie chicken, feel free to use any other form of cooked chicken, but be sure it is well seasoned. I just can’t pass up those delicious $5 rotisseries at Sam’s Club when I am in a rush. Convenience is worth it sometimes! If you don’t have a Sam’s or Costco close to you with the large rotisserie chickens, you will need two of the smaller ones they sell at your Walmart or grocer. You want somewhere between 5-6 cups of chicken.
The Funny History with Cordon Bleu Casserole
As I finished up this recipe, I caught a quick glimpse of my 3-year-old daughter outside, 100% butt-naked. Nothing. Nada. Just those cute little cheekies running down the sidewalk for all the neighborhood to see.
I dashed out the door, gathered her up, and sternly asked why in the world she playing outside naked?!? Offended, she crossed her arms and declared, “I’m not!! I have my necklace on!!” Touche, sweet child.
Those chunky cheekies also made another appearance when checking in on her before I went to bed. She was sound asleep and naked once more but accompanied by an extremely large collection of toys perfectly lined up in a very OCD manner. I’ve decided both of these instances are cute and adorable. I even took pictures to use as blackmail for when she is older. However, if there is a third naked occurrence anytime soon, I might have to begin seeking help.
You have to admire her level of body confidence. Maybe if I only ate salads, exercised all day long, and never ate anything indulgent like this chicken cordon bleu casserole, I could have the same confidence that my naked 3-year-old has 🙂 But nah…it’s not worth it. The reason I exercise every day is mainly so I can eat more food every day. For me, a 3-mile run is worth it if I can enjoy a creamy, delicious, and easy chicken casserole like this for dinner. Every one of my kids LOVE this dinner and that rarely happens. With six kids, odds are that at least one of them will turn up their nose at it. Not the case with this chicken casserole recipe.
What is Chicken Cordon Bleu Casserole?
A chicken cordon bleu casserole is a much simpler version of the classic French recipe. Technically, a cordon bleu is a protein that is pounded flat, wrapped around cheese, and often ham, then breaded before being baked or fried. Generally, the proteins used are veal, pork, and chicken.
To keep meal prep simple for this casserole, the classic French flavors of chicken, ham, Swiss cheese, and Dijon mustard remain, but instead of the complex prep mentioned above, they are layered in a pan. Before going into the oven, the layers are topped with buttery bread crumbs that become golden brown in the oven. The casserole’s end result retains all the original flavors but requires significantly less work.
Chicken Cordon Bleu Casserole Ingredients & Tools
While there are always variations, the classic chicken cordon bleu casserole uses the following ingredients:
- Cooked chicken meat
- Sliced ham
- Sliced Swiss cheese
- Garlic butter bread crumbs as a topping
- Dijon mustard sauce
- Deep 9×13 inch casserole dish
What is the “Blue” in Cordon Bleu?
In French, cordon bleu means “blue ribbon,” referring to the wide blue ribbons worn by the most distinguished members of chivalry in the 1700’s. Using this same idea, today cordon bleu applies to the highest standards in food preparation. It is why you’ll find Le Cordon Bleu culinary schools and programs around the world.
FAQs about Cordon Bleu Casserole Recipe
Absolutely! Use whatever seasoned leftover chicken you have on hand. Taking the extra time to pick the chicken off the bones is not at the top of my favorite tasks either. Another great option is to go into the freezer section of the grocery store and purchased pre-cooked, frozen chicken and let it thaw before using it in the recipe.
Yes, this easy casserole recipe does very well if it’s prepared a few days before you need it. To do so, simply follow the recipe as written but do not bake it quite yet. Instead, cover the baking dish tightly with plastic wrap or foil, and store it in the refrigerator until it is time to finish preparing the dinner. For safety reasons, don’t let it sit too long in the fridge. Bake and eat the casserole within 3-4 days after going into the refrigerator. Also, be sure to remove the plastic wrap and foil lid before baking!
Because the finished dish does have a creamy sauce over the top, something simple that would go well with the sauce is perfect.
– Steamed rice or quinoa
– Cooked pasta
– Roasted broccoli
– Roasted cauliflower
– Roasted asparagus
– Green salad with a garlic balsamic vinaigrette
How to make a Keto Chicken Cordon Bleu Casserole
To transform this recipe into a Keto-friendly chicken cordon bleu casserole, simply leave off the bread crumb topping and instead, add a few more slices of Swiss cheese over the top of the cordon bleu sauce. To keep the cheese from getting too brown, wait to add the layer of cheese on top until there are 10 minutes left in the baking time. If they are added earlier, the cheese will burn.
How to make Cordon Bleu Casserole as a freezer meal
Simply prepare the recipe as written but do not bake the chicken cordon bleu casserole before freezing. Also, be sure to use a heavy-duty disposable pan so your regular pans are not stuck in the freezer for weeks. Once you finish the prep work, top the pan first with plastic wrap, then the aluminum lid or a sheet of aluminum foil. Using both helps keep out the freezer burn if you seal it tightly. Don’t forget to label the outside with the date and finishing directions. When it is time to serve the dish, allow it to thaw in the refrigerator for a few days, then remove the plastic wrap and foil before baking according to the recipe.
Easy Chicken Cordon Bleu Casserole Recipe Variations
Being a home cook provides endless opportunities to experiment with recipes, personalizing them to your tastes and creativity. Any of the following variations would be great spin-offs of this Cordon Bleu Casserole:
- Try out a different protein – while chicken is the classic meat choice for a cordon bleu, pork, veal, or beef would work as well. As long as the meat has enough seasoning, it will be perfect.
- Substitute vegetables for the chicken – between the chicken, the ham, the Swiss cheese, and the sauce, this recipe is very protein-forward. Try adding fresh broccoli, cauliflower, or asparagus instead of the chicken. The casserole will still have the ham, cheese, and sauce for protein. But watch out! This veggie version might be even more popular than the original.
- Switch out the ham – looking for a little addition of smokiness to the casserole? Try using bacon instead of ham. Or, add a bit of an Italian flare to this French dish with some prosciutto. Or, take it all-American with sliced roast beef.
- More cheese please – while the Swiss cheese provides a nice sharpness to the finished recipe, don’t be afraid to play around with other cheeses that also have some personality to them. A sharp white cheddar, gouda, manchego, or brie would be easy substitutions.
Chicken Cordon Bleu Casserole VIDEO
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Print
Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Casserole makes for a delicious, easy dinner recipe for a busy night. Super kid friendly chicken casserole recipe.
- Total Time: 1 hour
- Yield: 10 servings 1x
Ingredients
Base:
1 large rotisserie chicken, meat removed and pulled (about 5–6 C)
1/2 pound sliced deli-style black forest ham, chopped
1/2 pound sliced swiss cheese
Sauce:
4 Tb butter
2 garlic cloves, minced
4 Tb flour
3 C milk
2 Tb lemon juice
1 Tb dijion mustard
1 1/2 tsp salt
1/2 tsp smoked paprika
1/2 tsp pepper
Topping:
4 Tb melted butter
1 1/4 C seasoned bread crumbs
1/4 C parmesan cheese
Instructions
- Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray.
- Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.
- Melt the butter over medium heat, in a medium saucepan, and add garlic as it melts. Keep stirring with a rubber spatula to avoid burning.
- Stir in salt, pepper, Dijon mustard, smoked paprika, and lemon juice.
- Whisk in the flour and cook for 1 minute.
- Add the milk, slowly. Whisk often to keep clumps from forming. Turn the heat to high and cook until the sauce thickens and boils completely.
- Pour the finished sauce over the base layer already in the dish.
- Mix the topping ingredients, in a small bowl, until the butter is evenly distributed over the crumbs.
- Sprinkle over the top of the dish and bake for 45 minutes at 350 degrees. Allow to cool for 10 minutes before serving so the sauce with thicken just a bit.
Notes
Feel free to use any leftover chicken you have on hand instead of a rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven
- Cuisine: French
Nutrition
- Serving Size: 1/10 th
- Calories: 474
- Sugar: 10 g
- Sodium: 1410 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 144 mg
Keywords: chicken cordon bleu casserole, leftover chicken recipes
Anna says
So super yummy! Thanks for sharing the recipe.
Carole says
I’m so glad you enjoyed it Anna, and thank you so much for coming back and leaving your review! It helps so much 🙂
Daniel says
Wow was this amazing! I’ve had it in my “to try” recipe pile for awhile and it will be on regular rotation!
Carole says
I’m so glad to hear it Daniel! Thanks for coming back and leaving your review. It helps out a lot!
Pennie says
This sounds delicious. I lived in Europe a few years, specifically southern Bavaria. When they make cordon bleu, they typically make it with pork or veal. I know it’s a double whammy using pork with ham, but it was really delicious. Can this be made with pork or veal?
Carole says
Hi Pennie! Absolutely this recipe would work well with either of those substitutions.
Sharon says
Loved the thought of this recipe, sodium level has to be pretty high, could omit the 1 1/2 teasp of salt in the sauce and possibly use low sodium Black Forest ham. Made it tonight for the 1st time, very salty. May try it again cutting back on salt/sodium.
I would give it a 4-5 at this time.
Carole says
Thanks for coming back and leaving your review Sharon!
Andrea Tickle says
Have you substituted chicken for cooked turkey at all?
Andrea Tickle says
Cooked turkey for chicken, I mean.
Carole says
Hey Andrea! I haven’t done that substitution but I’m sure it would be delicious!
Carm says
Was very tasty I did increase the liquid and mixed all the ingredients together. Not layered as recipe states. I cut the ham up into strips and used shredded cheese. Added cooked mushrooms and onions and Gemelli pasta. Added a 1/2 cup of Marsala wine and it was amazing!!!
Carole says
So glad you made it work for you Carm!
Alexa says
This slow-cooker dish is comfort food defined. We took classic chicken cordon bleu and turned it into a seriously delicious pasta casserole. The creamy Alfredo pasta sauce, cheesy ham and chicken, and crispy bread crumb topping will hit the spot on a cold day. It just might be your favorite new dish this winter.
Bonnie says
The recipe calls for the ham to be chopped, but the video shows just putting the ham slices, not chopped. Which is it?
Carole says
Either works just fine!
Gayle says
I have this in our “regular rotation” because it works so well. I’ve used raw chicken cut into “bite size” pieces and diced ham. I mix it all up instead of layering it and it works fine.
Carole says
Great variation Gayle! Thanks for sharing
AshVan says
Really good and easy but WAY too salty. My gut told me a teaspoon and a half was too much so I cut back to about 3/4 a teaspoon and it was still too salty. There’s plenty of salt from the ham and cheese and if you use a rotisserie chicken that’s already seasoned. So next time I’ll be doing probably 1/4 teaspoon and I can always sprinkle salt on each serving if that’s not enough.
Carole says
Thanks for sharing your review!
Nichole says
This is one of our favorite meals! I usually use some chicken I cook in the crockpot and shred and then top with chopped ham and slices of Swiss. I love the sauce and the topping is so tasty! My husband thinks this is the best. I’m going to try to prep and freeze one so hopefully it turns out!
Carole says
Thanks Nichole for coming back and leaving your review! It helps so much 🙂
Susie Morris says
Is this using all purpose or self rising flour?
Carole says
Hi Susie! It uses all purpose flour. Enjoy 🙂
Felisha says
AMAZING
Sarah says
Nice felisha
Michelle says
Can another cheese be used? As I don’t like Swiss cheese?
Carole says
Hi Michelle! You bet…it just won’t technically be Cordon Bleu. I think a sharp cheddar or pepper jack would be yummy.
Lori says
I just made this for my weekly lunch I make for our food bank. I cook for 50 volunteers every Friday. This was a huge hit
Thank you so much!
Carole says
You are welcome Lori and way to go with your community volunteering!
Chrisie says
I made this for dinner! I have made chicken cordon blue before but not as a casserole! It was just as good and easy to assemble! Thanks again! It was delicious!
Carole says
I’m so glad you enjoyed it Chrisie! Thank you for coming back and leaving your review. It helps out so much 🙂
Mark says
I had a bunch of leftover grilled chicken from Labor Day in my freezer and it worked great. Will make this again.
Carole Jones says
Great idea to use that chicken Mark! Thanks for coming back and leaving your review
Caroline Klas Chang says
Made this tonight with leftover ham from Christmas, leftover Costco chicken, and there were only 2 of us, so I halved the recipe. Came out great!! I had some leftover rice, and cooked some green beans – Voila! This is a keeper!! oh – I added some sauteed onion. I’ll make this again!!
Christine says
This recipe is delicious. I serve it with buttered peas and salad.
Judy says
Can this dish be put together a day ahead, unbaked?
Carole Jones says
Hi Judy! Everything in the casserole is already cooked so yes, you can assemble it and bake it the next day. You can also freeze it after it is assembled if you want.