Easy Chicken Cordon Bleu Casserole (Print version)
Creamy chicken, ham, Swiss cheese, Dijon, and a buttery crisp topping baked into an easy family casserole.
# Ingredients:
For the casserole filling
01 -
4 cups (560 g) cooked chicken, chopped or shredded into bite-size pieces
02 -
8 oz (225 g) diced ham
03 -
1 can (10.5 oz / 298 g) condensed cream of chicken soup
04 -
1 cup (240 g) sour cream
05 -
1 tablespoon Dijon mustard
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/4 teaspoon black pepper
09 -
1 1/2 cups (170 g) shredded Swiss cheese, divided
For the topping
10 -
1 cup (60 g) panko breadcrumbs or crushed buttery crackers
11 -
3 tablespoons (42 g) unsalted butter, melted
12 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Heat the oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 -
In a large bowl, stir together the cooked chicken, ham, condensed soup, sour cream, Dijon, garlic powder, onion powder, black pepper, and 1 cup of the Swiss cheese until evenly coated.
03 -
Spread the chicken mixture evenly in the prepared dish. Sprinkle the remaining 1/2 cup Swiss cheese over the top.
04 -
In a small bowl, stir the panko or crushed crackers with the melted butter until all the crumbs are lightly coated. Sprinkle evenly over the casserole.
05 -
Bake uncovered for 28-32 minutes, until the edges are bubbling, the center reaches 165°F, and the topping is golden brown.
06 -
Let the casserole rest for 5-10 minutes before serving. Garnish with parsley if using.
# Good to know:
01 -
Use rotisserie chicken for the fastest prep.
02 -
If assembled cold from the fridge, add 8-10 minutes to the bake time.
03 -
For a thicker scoop, rest the casserole before serving.