Chicken cordon bleu… but make it easy. This baked casserole has all the classic flavors—chicken, ham, and melty cheese—topped with a buttery, golden crust. You’d swear it took way more effort, but it all comes together in one dish in the oven.
The traditional version involves pounding, rolling, breading, and frying—and honestly, that’s just not happening on a regular weeknight.
But this version? Way simpler. Everything gets layered together, baked until hot and bubbly, and you still get that creamy, cheesy, crunchy combo everyone loves—without all the extra steps.
Why You’ll Love It: It’s rich, comforting, and packed with flavor, with all the classic cordon bleu elements in one easy casserole.
Top Tip: Let it rest for a few minutes after baking so everything sets up and is easier to serve.
How to make chicken cordon bleu
Chicken Cordon Bleu Casserole
Ingredients
- 2 chicken breast
- 1/2 tsp kosher salt (divided)
- 1/4 tsp black pepper (divided)
- 1 tbsp butter (plus 2 tsp., melted, divided, plus more for casserole dish)
- 1/4 cup ham (diced)
- 1 tbsp flour
- 1/2 cups milk
- 1/4 cup chicken broth
- pinch cayenne
- 1 tsp Dijon mustard
- 1/4 cup swiss cheese (grated & divided)
- 1/4 cup mozzarella cheese (grated & divided)
- 2 tbsp breadcrumbs
Instructions
- 1.) Preheat the oven to 375°. Butter a 9-by-13-inch casserole dish.
- 2.) Season the chicken cutlets evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 3.) Heat a large skillet over medium heat; add 1 teaspoon butter and 4 of the chicken cutlets. Cook 2 to 3 minutes per side or until browned. (Chicken will not be cooked through the center.) Remove from the skillet and transfer to a plate. Repeat with 1 teaspoon butter and remaining chicken. (Do not wipe the skillet clean unless the butter or pan drippings have turned dark brown.)
- 4.) Add the ham to the drippings in the skillet, and cook over medium heat, stirring occasionally, until lightly browned, about 2 min. Remove the ham from the skillet and set aside.
- 5.) Place 3 tablespoons of the butter in the same skillet over medium heat. Slowly whisk in the flour and cook, stirring, for 1 minute. Slowly whisk in the milk and chicken broth, then add the cayenne, if you like. Bring to a simmer and cook, stirring often, until thickened, about 3 minutes. Remove from the heat.
- 6.) Stir in the mustard and 1/2 cup each of the Swiss and mozzarella until the cheese melts. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 7.) Combine the panko, parsley, and remaining 1 tablespoon of melted butter in a small bowl. Mix well to coat.
