Chicken Cordon Bleu Casserole
A comforting casserole that combines tender chicken, ham, and Swiss cheese in a creamy sauce, topped with a golden crumb crust. This Chicken Cordon Bleu Casserole is a simpler, weeknight-friendly take on the classic dish, designed to deliver big flavor with minimal fuss.
Ingredients
- 2 cups cooked chicken, shredded
- 6 ounces thinly sliced deli ham, chopped
- 8 ounces Swiss cheese, shredded or sliced
- 1 can creamy chicken soup (10.5 oz)
- 3/4 cup milk
- 1/2 cup sour cream
- 1/2 cup panko breadcrumbs or breadcrumbs
- 2 tablespoons butter, melted
- 1 clove garlic, minced (optional)
- 1 teaspoon dried thyme or Italian seasoning
- to taste salt and pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
- In a large bowl, combine the shredded chicken, chopped ham, and most of the Swiss cheese (save a handful for topping). Mix until everything is evenly distributed.
- In a separate bowl, whisk together the creamed soup, milk, sour cream, garlic (if using), thyme, and a pinch of salt and pepper. Stir until smooth and creamy.
- Pour the sauce over the chicken and ham mixture. Stir to coat everything well. You want a creamy, slightly loose consistency that will bake into a bubbling casserole.
- Spread the mixture into the prepared baking dish. Top with the remaining Swiss cheese and sprinkle the breadcrumbs over the cheese. Drizzle the melted butter evenly over the top.
- Bake for 25–30 minutes, or until the casserole is hot and bubbly and the top is golden. If you like a crisper top, switch to the broiler for 1–2 minutes at the end, watching carefully so it doesn’t burn.
- Let the casserole rest for about 5 minutes before serving. This helps it set a little and makes scooping easier.