Chicken Cordon Bleu Casserole – Big Comfort, No Fuss!
Craving a quick and easy comfort meal that feels fancy but requires minimal effort?
This Chicken Cordon Bleu Casserole has all the creamy, cheesy, crispy goodness of the classic dish—without the hassle.
Juicy chicken, smoky ham, and melty Swiss cheese are baked in a rich, savory sauce with a golden breadcrumb topping.
It’s easy, freezer-friendly, and perfect for busy nights!
If you love fast prep, big flavors, and meals that make everyone ask for seconds, this one’s for you.
Let’s dive in!
For Chicken Cordon Bleu Casserole
- Chicken – Use diced or shredded cooked chicken for an easy prep. Rotisserie chicken works great!
- Ham – Diced ham or ham steak adds the classic cordon bleu flavor with a salty, smoky touch.
- Swiss Cheese – Melts beautifully and brings the signature creamy, tangy taste.
- Cheddar Cheese – Adds extra richness and depth to the dish.
- Parmesan Cheese – A little bit goes a long way in boosting savory, nutty flavors.
- Long Grain White Rice – Forms the base of this casserole. Be sure to rinse before cooking to prevent it from getting sticky.
- Chicken Broth – Cooks the rice while adding extra flavor instead of plain water.
- Cream of Chicken Soup – The secret to a smooth, creamy texture.
- Sour Cream – Adds tanginess and makes the casserole ultra creamy.
- Milk – Helps blend everything together into a rich sauce.
- Dijon Mustard – A little bit adds a subtle zing that brings out the flavors.
- Garlic & Onion – The base aromatics that add depth and warmth to the dish.
- Thyme – A touch of this dried herb brings a mild earthy, savory note.
- Olive Oil & Butter – Used for sautéing and adding extra richness.
For the Crispy Topping
- Seasoned Breadcrumbs – Creates a golden, crispy crust on top.
- Melted Butter – Helps the breadcrumbs toast to perfection.
Chicken Cordon Bleu Casserole
Ingredients
Base Casserole
- 2 tbsp butter
- ½ cup yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- ½ tsp garlic powder
- 2½ cups chicken broth
- 1¼ cups white long-grain rice, uncooked
- 10.75 oz cream of chicken soup
- ½ cup sour cream
- 1 cup milk
- 2 tsp Dijon mustard
- ⅓ cup grated Parmesan cheese
- 1 cup cooked chicken, diced or shredded
- 8 oz ham steak (or 1 cup diced ham)
- 9 slices Swiss cheese
Topping
- ⅓ cup seasoned breadcrumbs
- 1 tbsp melted butter
Instructions
Prep Work
- Rinse the Rice: Place the uncooked rice in a strainer and rinse under cool water for 1 minute to remove excess starch.
- Shred Cheese: Set shredded cheese aside to bring it to room temperature for better melting. Avoid pre-packaged shredded cheese, as it contains anti-caking agents.
- Prepare Chicken: If using raw chicken, dice and season with salt and pepper. Sauté in butter until golden and cooked through. Set aside.
- Measure Ingredients: Have all ingredients prepped before cooking.
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Sauté Onions: In a large pot, melt 2 tbsp butter over medium heat. Add diced onions and cook for 5 minutes until softened.
- Add Garlic & Seasonings: Stir in garlic, thyme, and garlic powder. Cook for another minute.
- Cook the Rice: Pour in olive oil, chicken broth, and rice. Stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes without stirring.
- Let It Rest: Turn off heat and leave the lid on for 10 minutes. This allows any stuck rice to release from the pot.
- Mix Ingredients: Stir in cream of chicken soup, sour cream, milk, Dijon mustard, cheddar cheese, Parmesan cheese, cooked chicken, and ham.
- Assemble the Casserole: Transfer mixture to a lightly greased 9x13-inch casserole dish. Layer Swiss cheese slices on top. Cover and bake for 15 minutes.
- Add Topping: Mix melted butter with breadcrumbs and sprinkle over the casserole. Bake uncovered for another 10 minutes until golden brown.
- Let It Rest: Allow the casserole to sit for 5 minutes before serving.
Make-Ahead & Storage Tips
Make-Ahead Options
- Refrigerate: Assemble the casserole up to 2 days in advance. Cover and refrigerate.
- Freeze: Assemble and freeze for later use. Defrost overnight in the fridge before baking.
Reheating Instructions
- From the Fridge: Let the casserole sit at room temperature for 30 minutes before baking. Cover and bake at 350°F (175°C) for 25-30 minutes.
- From Frozen: Defrost overnight, then bake at 350°F (175°C) until heated through.
Leftovers
- Store in an airtight container in the fridge for up to 3 days.
- Freeze leftovers for up to 3 months. Reheat in the microwave or oven.
1. Can I use pre-cooked chicken and ham?
Yes! Using rotisserie chicken and pre-cooked ham makes this recipe even easier. Just dice or shred and mix them in—no extra cooking needed!
2. What if I don’t have Swiss cheese?
No problem! Try mozzarella, provolone, or even cheddar for a slightly different but still deliciously melty experience.
3. How do I make this gluten-free?
Simple swaps: use gluten-free breadcrumbs and check that your cream of chicken soup is gluten-free. That’s it!
4. Can I prep this ahead of time?
Absolutely! Assemble it up to 2 days ahead, cover, and refrigerate. When ready to bake, let it sit at room temp for 30 minutes before popping it in the oven.
5. What should I serve with this?
This casserole pairs perfectly with steamed veggies, a fresh salad, or even garlic bread. Want something heartier? Serve it over pasta or rice!
This is easy comfort food at its best—no stress, just creamy, cheesy goodness!
