Chicken Cordon Bleu Casserole

Diane Hopson Smith


What a nice twist on Chicken Cordon Bleu and a great way to use up some leftovers!

After our Easter feast we had some ham leftover and I had a Rotisserie Chicken in the fridge. And, I usually have cheese on hand all the time. I found this recipe online compliments of ""

Hope you enjoy!

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★★★★★ 2 votes
6 to 8
15 Min
55 Min


6 c
cooked chicken, (1 whole rotisserie chicken)
8 oz
cooked ham, diced
6 to 8 slice
baby swiss cheese


4 Tbsp
4 Tbsp
all purpose flour
3 1/4 c
2 Tbsp
fresh lemon juice
2 tsp
dijon mustard
1 tsp
kosher salt
1/2 tsp
pepper, i used white pepper
1/2 tsp


1 1/2 c
panko bread crumbs
6 Tbsp
butter, melted
1/2 tsp
seasoning salt
1 1/2 tsp
dried parsley


1Preheat oven to 350 degrees. Lightly spray a 9 X 13-inch baking pan with PAM.
2Placed chopped chicken and ham in prepared baking dish; layer swiss cheese over top of meat; set aside.
3SAUCE: In a large sauce pan over a medium heat; melt butter; add flour and stir until smooth and thick. Slowly whisk in milk, whisking until sauce starts to thicken about 10 to 12 minutes. Once thickened remove from heat and add mustard, lemon juice, salt, pepper and paprika. Stir until well combined; pour evenly over meat mixture.
4TOPPING: Combine bread crumbs, melted butter, salt and parsly. Stir until combined; sprinkle over casserole.
5Bake uncovered for 45 minutes or until top is golden brown. Cool for 5 minutes and serve.

NOTE: Good all by itself or served wtih rice. We love rice, so I served it over rice.

About this Recipe

Course/Dish: Chicken, Pork, Casseroles
Main Ingredient: Chicken
Regional Style: American