Chicken Cordon Bleu Casserole (Easy, No-Rolling Recipe)

This easy Chicken Cordon Bleu Casserole has all the great taste and crispiness of classic chicken cordon bleu, without rolling, stuffing, or extra fuss. It features tender chicken breasts topped with slices of ham, Swiss cheese, and crispy panko, baked in the oven, then finished with a delicious Parmesan cream sauce.

If you are like me and have struggled to make the classic but fussy dish, this deconstructed chicken cordon bleu casserole is for you.

Why you'll love this chicken cordon bleu casserole!

• This Cordon Bleu Chicken Casserole is one of my favorite recipes. While it is easy enough for a fabulous weeknight dinner, it is also fancy enough to serve guests at a dinner party. Every time I serve it to friends, I always receive rave reviews!
• A flavorful casserole, it comes together in minutes, and then your oven does the rest.
• It’s quick and easy to prepare, and, best of all, like my Million Dollar Chicken Casserole, Chicken Divan with Curry, Buffalo Chicken Pasta Bake, Creamy Baked Asiago Chicken, and Chicken Taco Casserole, it can partially be made ahead of time.

Ingredient notes and substitutions for Chicken Cordon Bleu Casserole

• Boneless, skinless chicken breasts – are cut in half to make two cutlets. You can substitute boneless skinless chicken thighs.
• Sliced ham and sliced Swiss cheese are classic ingredients in chicken cordon bleu. I used deli ham. If it’s really thin, use two pieces.
• Salt and pepper – enhance the flavors of the dish.
• Panko and butter – when mixed and spread over the top of the chicken bundles, form a crispy, crunchy crust when the casserole is baked.

Butter, flour, and milk – are classic bechamel or white sauce ingredients.

Dijon mustard, Worcestershire sauce, and Better than Bouillon Chicken Base -combine to make a delicious sauce for the casserole. You can substitute a bouillon cube for the chicken base.

Parmesan cheese – because you can’t have a cheesy sauce without cheese!

Complete measurements are in the recipe card below.

How to make Cordon Bleu Chicken Casserole and Sauce

1. Preheat the oven to 350°F.
2. Spray a 9×13-inch baking dish with non-stick cooking spray or grease with butter. Set aside.
3. Cut the breasts evenly in half lengthwise to make six cutlets about a half-inch thick.
4. Place the cutlets in the baking dish and season both sides with salt and pepper. 

5. Place a double slice of ham (or two thinner slices) to cover each cutlet.

6. Top each piece of ham with a slice of Swiss cheese. Make sure the cutlet is covered with the ham and cheese. 

7. Add the melted butter to the panko bread crumbs and mix to combine. Sprinkle the panko mixture evenly over the cutlets.

8. Bake the chicken cordon bleu casserole for 25-35 minutes or until the chicken registers 165°F on an instant-read meat thermometer.

9. While the casserole bakes, make the sauce by adding the butter to a medium saucepan over medium heat. When the butter has melted, add the flour and stir for about two minutes.
10. Slowly add the milk and constantly whisk to avoid lumps. Next, add the bouillon base and continue whisking until it thickens, which should take about four minutes. 
11. When the sauce is bubbly and thickened, remove it from the heat and stir in the mustard, Worcestershire sauce, and cheese. Stir until the sauce is smooth and creamy. 

12. Keep the sauce warm until you are ready to serve the casserole. If the sauce becomes too thick, add a tablespoon or more of milk and stir until it is the right consistency. 
13. Before serving this chicken cordon bleu casserole, top each bundle with the sauce, and enjoy!

What is Chicken Cordon Bleu Casserole?

Chicken cordon bleu casserole is a simplified version of the classic French dish. Instead of rolling and breading chicken around ham and Swiss cheese, the ingredients are layered in a baking dish and baked with a crispy topping and creamy sauce.

This casserole version delivers the same flavors without the traditional rolling and stuffing.

Serving suggestions

I like to serve Chicken Cordon Bleu Casserole with a simple salad such as House Salad, Spinach Strawberry Salad, Watermelon Feta Salad, Broccoli Salad, Tomato Avocado Salad, or Cucumber and Tomato Salad.

Twice Baked Mashed Potatoes and a slice of Texas Toast Garlic Bread would round out the meal nicely.

How to store and reheat leftovers

• Like most casseroles, leftovers are delicious the next day. Store the casserole and the sauce separately in the fridge in airtight containers for three to four days.
• You can also freeze chicken cordon bleu casserole. Assemble it without the panko topping and freeze it unbaked. Thaw overnight in the refrigerator, add the topping, and bake as directed for the best texture.
• Casserole leftovers should be covered with foil and reheated in a 350°F oven for about 10-15 minutes or until warmed through.
• I like to reheat the sauce in the microwave for a minute or so. If the sauce is too thick, add a bit of milk to thin it out. Single servings of the casserole can also be reheated in the microwave for about 2 minutes.

Make it ahead

• If you want to make this casserole ahead, for the best taste and texture, particially make it ahead by following the recipe, and place the chicken in a casserole dish and top with the ham and Swiss cheese. Cover with plastic wrap and refrigerate.
• Mix the panko and butter and store in a separate container. Make the sauce, cool and store in another container. Store everything in the refrigerator for up to 24 hours.
• Then, take the casserole and sauce out of the fridge and allow them to come to room temperature for about an hour before baking. Top the cutlets with the panko mixture and bake as directed.
• While the casserole bakes, place the sauce in a saucepan over low heat and gradually heat it. Stir frequently to keep it from scorching. You may need to add a little milk to thin it.

Recipe FAQs:

Top tips:

• To ensure your chicken cooks evenly, your cutlets should be roughly the same size and thickness. If they are not, use the smooth side of a meat mallet or rolling pin to pound them until they are even.
• If your cutlets are thicker or thinner than a half-inch, the meat will take more or less time to cook. I suggest checking the chicken at 20 minutes to ensure you don’t overcook it. 
• Allow the casserole to rest for a few minutes before serving. This will help the juices to redistribute in the chicken.

More quick and easy chicken dinner recipes you’ll love

If you need more menu ideas, here is a link to all of my chicken recipes.

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