Chicken Cordon Bleu Casserole

Diane Atherton


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

How to Make Chicken Cordon Bleu Casserole


  1. Preheat oven to 350 degrees. Lightly spray a 9 X 13-inch baking pan with PAM.
  2. Placed chopped chicken and ham in prepared baking dish; layer swiss cheese over top of meat; set aside.
  3. SAUCE: 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.
  4. TOPPING: Combine bread crumbs, melted butter, salt and parsly. Stir until combined; sprinkle over casserole.
  5. Bake 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.

Printable Recipe Card

About Chicken Cordon Bleu Casserole

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

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