Chicken Cordon Bleu Casserole is a creamy, cheesy casserole made with chicken, ham, and Swiss cheese. It takes the flavors of classic chicken cordon bleu and transforms them into an easy baked dish. To make the casserole, boneless skinless chicken breasts are cut into bite-sized pieces and coated with breadcrumbs. The breaded chicken is browned then layered in a baking dish with diced ham and Swiss cheese. A sauce is made by mixing cream of chicken soup with milk and poured over the top. The casserole is baked until bubbly and the cheese is melted.
Variation Ideas:
- Use different cheeses like Gruyère, Gouda, or Havarti instead of Swiss.
- Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor.
- Stir in cooked pasta or rice to make it a one-pot meal.
- Top with crispy fried onions, crushed potato chips, or buttery breadcrumbs before baking.
- Make it spicy by adding cayenne and paprika to the breading or sauce.
- Bake in individual ramekins for easy portion control.
- Swap in turkey or pork cutlets instead of chicken.
- Drizzle with tangy mustard sauce or creamy ranch dressing.
- Garnish with fresh herbs like parsley, dill, or chives.
How to Store Chicken Cordon Bleu Casserole?
Let the casserole cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. The casserole can also be frozen for longer-term storage. Allow it to cool completely, then transfer to a freezer-safe container. It will keep for 2-3 months in the freezer. To reheat, place refrigerated leftovers in a baking dish and cover with foil. Bake at 350°F until warmed through, about 30 minutes. For frozen casserole, thaw overnight in the refrigerator before reheating. For individual portions, divide into single-serve containers before refrigerating or freezing. Stir the casserole before serving to redistribute the sauce. Add a splash of milk if the sauce has thickened too much. Leftover baked casserole can also be used as a filling for sandwiches or wraps. Proper storage will help retain the flavor and texture of this creamy chicken dish. Dividing into portions makes it easy to enjoy the leftovers throughout the week.
Ingredients:
- 450g (1 pound) boneless, skinless chicken breasts, cut into 2.5cm (1 inch) pieces
- 120g (4 ounces) diced ham
- 115g (4 ounces) shredded Swiss cheese
- 400g (14 ounce) can cream of chicken soup
- 1 large egg
- 1/4 cup milk
- 170g (6 ounces) breadcrumbs
Instructions:
- Preheat the oven to 180°C (350°F). Spray a 23x33cm (9×13 inch) baking dish with non-stick cooking spray.
- Place the chicken pieces in a shallow bowl. In a second bowl, whisk together the 1/4 cup milk and egg.
- One at a time, coat the chicken pieces in the egg mixture, allowing any excess to drip off. Coat the chicken thoroughly in breadcrumbs.
- Arrange the breaded chicken in the prepared baking dish. Sprinkle the ham and shredded Swiss over top.
- In a medium bowl, stir together the cream of chicken soup and 1 cup milk until smooth. Pour the sauce evenly over the chicken and cheese.
- Bake for 30-35 minutes, until the chicken is cooked through and the cheese is melted. Let stand 5 minutes before serving.
Cooking Tips:
- For added flavor, use seasoned breadcrumbs or add 1 tsp paprika to the breadcrumbs.
- Cook the chicken just until it reaches 75°C (165°F) internally to prevent overdrying.
- To make ahead, prepare through step 5, cover, and refrigerate up to 24 hours before baking.
- Garnish with chopped parsley or snipped chives before serving for extra freshness.
- Serve with rice, pasta, or crusty bread to soak up the creamy sauce.
