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Creamy Chicken Cordon Bleu Casserole – Easy 30-Minute Dinner

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This creamy chicken cordon bleu casserole delivers all the classic French flavor without the fuss. Tender chicken, salty ham, and melted Swiss cheese in a rich, velvety sauce come together in just 30 minutes for the perfect weeknight comfort meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3–4 breasts), cut into 1-inch cubes
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 8 ounces cooked ham, diced
  • 2 cups shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped for garnish
  • 1/2 cup panko breadcrumbs (optional)
  • 2 tablespoons melted butter (for topping, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pat chicken dry, season with salt, pepper, garlic powder, and onion powder, then cut into 1-inch cubes. Dice ham and shred Swiss cheese if needed.
  2. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add chicken cubes in a single layer and cook for 3-4 minutes, stirring occasionally, until golden brown but not fully cooked through. Transfer to a plate and set aside.
  3. In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over butter and whisk constantly for 1 minute. Slowly pour in chicken broth while whisking, then add heavy cream. Continue whisking until sauce thickens, about 2-3 minutes. Stir in Dijon mustard, dried thyme, and a pinch of salt and pepper.
  4. Spread seared chicken cubes evenly in the prepared baking dish. Sprinkle diced ham over chicken. Pour creamy sauce over everything, ensuring all pieces are covered. Top with shredded Swiss cheese, spreading evenly. If using breadcrumb topping, mix panko with melted butter in a small bowl and sprinkle over cheese.
  5. Cover dish with aluminum foil and bake for 12 minutes. Remove foil and bake for another 5-8 minutes, until cheese is melted and bubbly and edges are golden. Internal temperature of chicken should reach 165°F (74°C).
  6. Let casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve hot.

Notes

For best results, shred your own Swiss cheese to avoid anti-caking agents that prevent smooth melting. The sauce should be slightly thinner than desired before baking as it will thicken in the oven. To make ahead, assemble casserole up to 24 hours in advance, refrigerate, and add 10 minutes to covered baking time. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free panko. For keto, skip breadcrumbs and use almond flour for the sauce.

Nutrition

Keywords: chicken cordon bleu casserole, creamy chicken casserole, easy weeknight dinner, 30-minute dinner, chicken and ham casserole, Swiss cheese casserole

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