When you’re craving all the rich, comforting flavors of classic chicken cordon bleu but don’t have the time (or patience) for pounding, rolling, and breading chicken breasts, this casserole is your perfect solution. It captures the essence of the original — tender chicken, smoky ham, and creamy Swiss cheese — layered together and baked under a golden, buttery Panko crust. The silky Dijon cream sauce ties it all together, making this a dinner that’s both elegant and weeknight-friendly. Even better, it’s a crowd-pleaser for potlucks and family gatherings.
Ingredients for Creamy Chicken Cordon Bleu Bake
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1 chicken, cooked & shredded (about 3–4 lb / 1.35–1.8 kg)
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1/2 lb (225 g) deli-style honey ham, thinly sliced
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1/4 lb (115 g) baby Swiss cheese, thinly sliced
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4 Tbsp (57 g) butter
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4 Tbsp (30 g) flour
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3 cups (720 ml) whole milk – must be whole!
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2 Tbsp (30 ml) fresh lemon juice
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1 Tbsp (15 ml) Dijon mustard
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3/4 tsp (3.5 g) salt
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1/2 tsp (1.5 g) smoked paprika
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1/4 tsp (0.8 g) white pepper
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1 1/2 cups (90 g) Panko bread crumbs
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4 Tbsp (57 g) butter, melted
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1/2 tsp (2 g) seasoning salt
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1 1/2 tsp (1 g) dried parsley
How to Make Creamy Chicken Cordon Bleu Bake
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Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 13×9-inch (33×23-centimeter) baking dish with butter.
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Spread the cooked, shredded chicken evenly over the bottom of the dish.
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Roughly chop the ham and scatter it evenly over the chicken layer.
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Arrange the Swiss cheese slices over the ham and chicken.
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Make the sauce: In a medium pot, melt 4 Tbsp (57 g) of butter over medium heat. Stir in the flour to form a smooth roux.
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Without browning the roux, slowly pour in the cold milk while whisking vigorously to create a smooth sauce. Cook over medium heat until thick enough to coat the back of a spoon.
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Stir in lemon juice, Dijon mustard, salt, smoked paprika, and white pepper.
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Bring the sauce to a gentle boil, then remove from heat.
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Pour the sauce evenly over the casserole, making sure it reaches the edges.
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Make the topping: In a medium bowl, melt the remaining butter. Stir in the Panko bread crumbs, seasoning salt, and dried parsley until fully coated.
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Sprinkle the crumb mixture evenly over the casserole.
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Bake uncovered for 45 minutes, or until the topping is golden brown and the casserole is bubbling. Let rest for about 5 minutes before serving.
A Final Bite Worth Savoring
This Chicken Cordon Bleu Bake combines layers of creamy, smoky, and cheesy goodness with a satisfying crunch on top. It’s the kind of meal that feels gourmet without requiring hours in the kitchen. Serve it alongside a fresh salad or steamed vegetables for a complete dinner — and watch it disappear from plates in record time.
