Description
Easy Chicken Cordon Bleu Casserole with chicken, ham, Swiss cheese, creamy sauce, and buttery breadcrumbs.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 oz cooked ham, diced
- 8 oz Swiss cheese, shredded, divided (reserve about 1 cup for topping)
- 1 (10.75 oz) can condensed cream of chicken soup
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 cup seasoned bread crumbs
- 1/4 cup butter, melted
- 2 tbsp chopped fresh parsley, for garnish (optional)
Instructions
- Preheat: Preheat your oven to 350°F (175°C).
- Prepare Chicken & Ham: In a large bowl, combine the cubed chicken and diced ham. Add 3/4 of the shredded Swiss cheese (reserving 1 cup for topping). Toss to combine.
- Make Sauce: In a separate bowl, whisk together the condensed cream of chicken soup, mayonnaise, sour cream, Dijon mustard, garlic powder, and black pepper until smooth. Taste and adjust seasonings as needed.
- Combine: Pour the creamy sauce over the chicken, ham, and cheese mixture. Gently stir until everything is evenly coated.
- Assemble: Lightly grease a 9×13 inch baking dish. Pour the chicken mixture into the dish and spread evenly.
- Prepare Topping: In a small bowl, combine the seasoned bread crumbs and melted butter. Toss until evenly coated.
- Top: Sprinkle the reserved 1 cup of shredded Swiss cheese evenly over the chicken mixture. Then, sprinkle the buttered bread crumbs evenly over the cheese.
- Bake: Bake in the preheated oven for 30-40 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown. The internal temperature of the chicken should reach 165°F (74°C).
- Rest: Remove from the oven and let it rest for 5-10 minutes before serving.
- Garnish (Optional): Sprinkle with chopped fresh parsley.
- Serve: Serve warm.
Notes
- Cheese Variations: Gruyere, provolone, or sharp cheddar can be substituted for Swiss cheese.
- Vegetable Additions: Consider adding chopped broccoli, asparagus, or mushrooms.
- Gluten-Free: Use gluten-free bread crumbs for a gluten-free version.
- Rotisserie Chicken: Use shredded rotisserie chicken to save time.
- Make Ahead: Assemble the casserole up to 24 hours in advance and store in the refrigerator. Add a few extra minutes to the baking time.
- Dry Casserole: If the casserole is too dry, add a little bit of chicken broth or milk to the sauce before baking.
- Burning Topping: If the breadcrumb topping is browning too quickly, cover the casserole with foil for the last 10-15 minutes of baking.
- Undercooked Chicken: If the chicken is not cooked through, continue baking the casserole for a few more minutes and check again with a meat thermometer.
- Watery Casserole: If the casserole is too watery, drain off any excess liquid before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes