Chicken Cordon Bleu Casserole –

I still remember the night I learned a slow, fussy dish could become simple comfort food. I wanted the familiar layers of chicken, ham, and Swiss without the rolling or frying, and I made a hands-off bake that comforted everyone at the table.

In this recipe I share both a classic roux-based sauce and a low-carb butter-and-cream-cheese version. I rely on rotisserie chicken for juicy speed and I bake the dish at 350°F for about 30–45 minutes so the sauce sets and slices cleanly.

You’ll find exact ingredients, a tools table showing my 9×13 dish and favorite whisk, step-by-step instructions, make-ahead and freezer tips, and smart swaps for kids and keto meals. I’ll also suggest sides and similar recipes on cuisines-corse.com so your weeknight dinner stays fresh and easy.

I swapped the roll-and-fry ritual for a layered bake the first time I wanted the same flavors with less fuss. This recipe keeps the tender meat, savory ham, and melty Swiss without pounding or deep frying. I like how it feels like a small, warm celebration on a weeknight.

I adore chicken cordon bleu, but I skip the pounding, stuffing, breading, and frying. Instead I pile shredded rotisserie chicken and ham in a pan, top with Swiss, and pour a simple Dijon cream sauce. The result tastes familiar and comforting, minus the fuss.

I usually grab rotisserie chicken for juicy, seasoned meat and fast prep. I preheat oven 350, let dairy come to room temp, and bake until bubbly. If I’m busy, I assemble the unbaked pan, cover tightly with plastic wrap, and refrigerate for a few days.

Weeknights get easier when a layered bake delivers big taste with almost no fuss. I build the dish in steps, then pop it in the oven while I toss a quick salad or pack lunches.

I layer shredded chicken, ham, and melted Swiss for a familiar profile that pleases kids and grown-ups alike. The creamy Dijon sauce does the heavy lifting on flavor so little ones get cheesy comfort and adults get that classic cordon bleu note.

• I assemble unbaked pans, cover, and chill for 3–4 days or freeze in disposable pans for later.
• Scales to 8–10 servings—perfect for meal trains or family dinners that need reheating.
• If chicken seems dry, I stir in 1.5x sauce or a splash of broth to keep every bite tender.

The right gear and tiny prep steps save time and keep the sauce silky. I list what I use, why each item matters, and the small habits that prevent a watery bake.

I rely on a sturdy 9×13 baking dish, a medium saucepan, and a balloon whisk. These let me layer about 5–6 cups of shredded chicken, make a smooth Dijon sauce, and transfer every last drop into the pan.

I always preheat oven to 350°F and verify it with a reliable oven thermometer. I bring dairy—milk or cream cheese—closer to room temp to avoid curdling. I pat ham and chicken dry so the sauce stays thick and not watery.

Silicone spatulas scrape the saucepan clean. Lightly greasing the baking dish helps slices release. Keep measuring cups and spoons nearby and spend a few minutes mincing garlic and measuring Dijon so the sauce comes together in minutes.

Below I give precise measures to make the bake come together every time.

I list the base, two sauce options, and topping choices so you can choose classic or low-carb easily.

Keep kosher salt, black pepper, smoked paprika (optional), and fresh lemon on hand to brighten the sauce.

I’ll guide you through a simple assembly and bake so the layers set and the sauce stays silky.

1. Preheat oven 350 and grease a 9×13 baking dish so slices release cleanly.
2. Evenly spread shredded chicken across the dish, then scatter ham in a single layer.
3. Finish the base with a full, even layer of Swiss or your chosen cheese.

4. For the classic sauce: melt butter, whisk in flour and cook 1–2 minutes. Gradually whisk in chicken broth and milk until the sauce thickens. Stir in Dijon mustard, lemon, salt, pepper, and minced garlic.
5. Keto option: melt butter with cream cheese until smooth; whisk in Dijon, lemon, optional white wine, and salt.
6. Pour the sauce evenly over the layers, nudging it to the corners so every cup of filling is coated.

7. Add a buttery crumb or toasted panko topping, or skip crumbs for a keto finish and plan extra cheese on top.
8. Bake on the center rack until hot and bubbling — about 30–40 minutes without crumbs or up to 45 minutes with a thick topping.
9. For a golden top, broil 1–2 minutes at the end while watching closely. Let rest about 10 minutes before cutting so the sauce sets.

I keep a short list of tricks nearby so the bake stays moist, melty, and forgiving. These notes help when the meat looks dry, when you want a different cheese, or when you need to turn the dish into a full one-pan meal.

If your chicken seems dry, make 1.5x the sauce or stir 1/4 cup broth into the meat before layering. I often use rotisserie chicken as my shortcut — it adds steady juiciness and predictable flavor.

• Not into swiss cheese? Provolone, mozzarella, Havarti, or white cheddar all melt well and change the mouthfeel.
• For a low-carb version, skip the crumb topping and add extra Swiss on top during the last 10 minutes for a golden finish.
• Swap ham for crisped bacon or thin prosciutto for a saltier, savory note; taste the meat first and cut sauce salt if needed.

Fold in 2 cups of par-cooked egg noodles (undercook by 1–2 minutes) or stir steamed broccoli into the layers to make a complete meal. I aim for about 5–6 cups of meat in a standard pan; add a touch more sauce if your dish is deeper.

For more assembly ideas and the full recipe, see my full recipe or try a related cheesy broccoli-cheddar bake for a quick weeknight switch.

A rich, melty main needs crisp, bright companions to keep the meal balanced. I choose sides that cut through the butter and cheese so each bite feels fresh.

I pair this dish with a simple green salad tossed in lemon vinaigrette. The acid wakes up the sauce and adds brightness.

Roasted asparagus, green beans, or oven-roasted broccoli give a crisp-tender contrast. Steamed cauliflower works well for a lower-carb plate.

For a heartier side, a tomato-cucumber salad adds crunch and fresh flavor in minutes.

Warm potato rolls or herbed focaccia are perfect for soaking up the Dijon cream. I put bread in the oven while the bake rests.

Let the pan rest about 10 minutes before cutting. That short pause helps the topping and sauce set so slices hold together.

• I aim to have sides on the table in the last few minutes of baking so everything arrives hot.
• Keep sides simple so the classic cordon bleu flavor remains the star.
• If you used a buttery crumb topping, add sliced tomatoes or a crisp green to balance texture.

Good storage starts the second the pan cools. I let the bake reach room temperature before wrapping so condensation doesn’t make the topping soggy.

To refrigerate, I wrap the unbaked or fully cooled baked casserole tightly in plastic wrap, then add a layer of foil for extra protection.

I keep an assembled unbaked dish in the fridge up to 3–4 days. Cooked leftovers stay good for 3–5 days in my experience.

For longer storage I freeze the pan unbaked in a heavy-duty disposable dish, labeled with the date and bake instructions from the recipe.

When ready to cook, I thaw completely in the refrigerator before removing plastic wrap and foil. This step reduces bake time and preserves texture.

• I reheat leftovers in the oven at 350°F for about 10–15 minutes, covered loosely so steam keeps the filling moist.
• For single portions the microwave works, but the oven maintains the best topping and sauce texture.
• If the sauce is too thick after chilling, I stir in a splash of milk or broth before reheating.
• Always label the frozen dish with date and any notes (for example: “add extra Swiss in last 10 minutes”).

Let me give you a compact rundown so your weeknight bake turns out reliably. Below are the essentials: temperature, tools, timing, and quick flavor cues to guide the finish.

• Preheat oven 350 and use a sturdy 9×13 baking dish for even heating and clean slices.
• Flavor snapshot: nutty swiss cheese, savory ham, and a bright Dijon-lemon sauce keep the bake from feeling heavy.
• Sauce options: classic roux with a cup chicken broth plus milk, or a butter-and-cream-cheese low-carb alternative.
• Bake time is typically 30–45 minutes depending on topping; plan a brief 10-minute rest so the sauce sets.
• For a golden cap, broil 1–2 minutes at the very end—watch closely.

I keep a saucepan, whisk, oven thermometer, spatula, and measuring set within reach. These simple items make the sauce smooth and the bake predictable.

Note your timing: minutes in the oven plus a short rest equals slices that hold together beautifully. I often remind myself that small prep steps make big differences in the final taste and texture of this chicken cordon bleu dish.

I love how this bake captures the best parts of chicken cordon bleu in one cozy, weeknight-friendly dish. Whether you use rotisserie chicken or cook your own, the layers, sauce, and optional topping make a dependable family favorite.

Wrap unbaked pans tightly and make-ahead with confidence. Bring this to friends who need an easy heat-and-eat dinner — kids and adults both say yes. Try cheese swaps or the keto no-crumb finish for another version; the Dijon note keeps the cordon identity intact.

If you enjoyed this, try these recipes next on cuisines-corse.com:

Creamy Chicken Alfredo Bake
Ham and Swiss Slider Casserole
Broccoli Cheddar Chicken Bake
Keto Cauliflower Gratin with Dijon
Creamy Dijon Chicken Skillet

Thanks for cooking with me — tag me if you make chicken cordon bleu this way. I can’t wait to see your swaps and hear what your family loved most.