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Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole is a comforting and incredibly easy way to bring the classic flavors of a beloved French dish to your dinner table without the fuss. It's the perfect weeknight meal when you're craving something satisfying and flavorful but short on time.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
  • 4 ounces cooked ham diced
  • 8 ounces shredded Swiss cheese divided
  • 1 (10.5 ounce) can condensed cream of mushroom soup undiluted
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 cup sourdough bread crumbs from about 2 slices of toasted sourdough, pulsed in a food processor
  • 2 tablespoons butter melted

Equipment

  • 9x13-inch baking dish
  • Large Bowl
  • Small Bowl
  • Skillet (optional)

Method
 

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little butter.
  2. Cook the Chicken (Optional but Recommended): While you can use raw chicken, briefly sautéing or boiling the chicken cubes before adding them to the casserole helps ensure they are cooked through and adds an extra layer of flavor. If sautéing, heat a tablespoon of oil in a skillet over medium-high heat and cook the chicken cubes for about 5-7 minutes until lightly browned and just cooked through. Drain any excess liquid. If boiling, simmer the chicken cubes in water for about 10 minutes until cooked through, then drain.
    1 pound boneless, skinless chicken breasts
  3. Combine Wet Ingredients: In a large bowl, whisk together the condensed cream of mushroom soup, milk, sour cream, Dijon mustard, paprika, and black pepper until well combined and smooth.
    1 (10.5 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/4 cup sour cream, 1 teaspoon Dijon mustard, 1/2 teaspoon paprika, 1/4 teaspoon black pepper
  4. Add Core Ingredients: Gently fold in the prepared chicken cubes, diced ham, and 6 ounces of the shredded Swiss cheese into the soup mixture. Stir until everything is evenly coated.
    1 pound boneless, skinless chicken breasts, 4 ounces cooked ham, 8 ounces shredded Swiss cheese
  5. Assemble the Casserole: Pour the chicken and ham mixture into the prepared baking dish and spread it out evenly.
  6. Prepare the Topping: In a small bowl, combine the sourdough bread crumbs and the melted butter. Stir until the bread crumbs are evenly moistened.
    1 cup sourdough bread crumbs, 2 tablespoons butter
  7. Top and Bake: Sprinkle the buttered bread crumbs evenly over the chicken and cheese mixture in the baking dish. Then, sprinkle the remaining 2 ounces of shredded Swiss cheese over the bread crumb topping.
    8 ounces shredded Swiss cheese
  8. Bake to Perfection: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the topping is golden brown and the casserole is bubbly.
  9. Rest and Serve: Let the Chicken Cordon Bleu Casserole rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly.

Notes

This casserole is a weeknight dream, offering classic flavors with minimal effort. Enjoy it warm!
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