Oven-baked Easy Chicken Cordon Bleu Casserole has all the flavor and crispiness of the classic dish but none of the mess. It’s quick and easy to prepare and, best of all, like my Chicken Divan with Curry, and Creamy Baked Asiago Chicken, it can be made ahead of time.
If you are like me and have ever struggled to make this classic dish, this easy recipe is for you. No cheese and ham falling out of the bundles, and no frying with grease splattering everywhere.
This flavorful casserole comes together in minutes and bakes in the oven. A delicious sauce, full of nutty parmesan cheese, tops each bundle and is the icing on the cake, making this a popular family favorite.
This Chicken Cordon Bleu Casserole is one of my favorite recipes, and while easy enough for a fabulous weeknight dinner, it is also fancy enough to serve guests at a dinner party. In fact, every time I serve it to friends, I always receive rave reviews!
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How to make this casserole:
- Preheat the oven to 350 °F.
- Spray a 9×13-inch baking dish with non-stick cooking spray or grease with butter. Set aside.
- Cut the breasts evenly in half length-wise to make six cutlets about a half-inch thick.
- Place the cutlets in the baking dish and season both sides with salt and pepper.
- Place a double slice of ham (or two thinner slices) to cover each cutlet.
- Top each piece of ham with a slice of Swiss cheese. Make sure the cutlet is covered with the ham and cheese.
- Add the melted butter to the panko bread crumbs and mix to combine. Sprinkle the panko mixture evenly over the cutlets, and bake for 25-35 minutes or until the chicken registers 165 °F on an instant-read meat thermometer.
- While the casserole bakes, make the sauce by adding the butter to a large saucepan over medium heat.
- When the butter has melted, add the flour and stir for about two minutes.
- 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.
- 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.
- 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.
- Before serving, top each bundle with the sauce, and enjoy!
What is Chicken Cordon Bleu?
Chicken Cordon Bleu is a classic French dish consisting of a flattened chicken breast stuffed with ham and cheese, then breaded and fried until golden brown.
The dish’s origins are somewhat unclear, but it is believed to have originated in Switzerland or France in the mid-20th century.
What to serve with this recipe:
Chicken Cordon Bleu Casserole is rich and is best served with a simple salad such as Spinach Salad, Watermelon Feta Salad, Broccoli Salad, Tomato Avocado Salad, or Cucumber and Tomato Salad.
If you like, you can add a slice of Cheesy Garlic Toast to round things out.
Recipe FAQs:
You can use any type of ham that you like, such as cooked deli ham, sliced ham, or leftover ham from a holiday dinner. Some people prefer to use prosciutto or Canadian bacon for a different flavor.
The traditional cheese used in Chicken Cordon Bleu is Swiss, but you can also use Gruyere, mozzarella, or any other type of cheese you like.
To make this casserole ahead, prepare the cutlets and top them with the ham and Swiss cheese. Cover with plastic wrap.
Mix the panko and butter and store them separately. Make the sauce, cool and store separately. 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.
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 chicken main dish recipes:
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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📋 Recipe:
Easy Chicken Cordon Bleu Casserole Recipe
Equipment
- 9×13 inch baking dish
Ingredients
Casserole Ingredients:
- 3 boneless skinless chicken breasts, large
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6 slices deli ham, large or 12 smaller slices
- 6 slices Swiss cheese
- 1 cup panko bread crumbs
- 2 tablespoons melted unsalted butter
Sauce Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon Better Than Bouillon Roasted Chicken Base, may substitute 1 chicken bouillon cube
- 1 tablespoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ cup grated Parmesan cheese
Instructions
Casserole Directions:
- Preheat the oven to 350 °F.
- Spray a 9×13-inch baking dish with non-stick cooking spray or grease with butter. Set aside.
- Cut the breasts evenly in half length-wise to make six cutlets about a half-inch thick.
- Place the cutlets in the baking dish and season both sides with salt and pepper.
- Place a double slice of ham (or two thinner slices) to cover each cutlet.
- Top each cutlet with a slice of Swiss cheese. Make sure the cutlet is covered with the ham and cheese.
- Add the melted butter to the panko bread crumbs and mix to combine. Sprinkle the panko mixture evenly over the cutlets and bake for 25 minutes or until the meat is done and registers 165 °F on a meat thermometer.
Sauce Directions :
- While the casserole bakes, make the sauce by adding the butter to a large saucepan over medium heat.
- When the butter has melted, add the flour and constantly stir for about two minutes.
- Slowly add the milk and constantly whisk to avoid lumps. Add the bouillon base and continue whisking until it thickens, which should take about four minutes.
- 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.
- Keep the sauce warm until the casserole is ready to serve. If it becomes too thick, add a tablespoon or more of milk and stir until it is the right consistency.
- Before serving, top each cutlet with the sauce, and enjoy!
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