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chicken cordon bleu casserole with golden panko topping in a baking dish, overhead shot

Chicken Cordon Bleu Casserole

Layered chicken, turkey deli meat, Swiss cheese, and a tangy Dijon cream sauce,topped with buttery panko. Ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6
Course: Casserole, Dinner, Main Course
Cuisine: American, Comfort Food, French-Inspired
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded or diced
  • 6 oz sliced turkey or beef deli meat chopped
  • 8 oz sliced Swiss cheese divided
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup panko breadcrumbs
  • 3 tbsp unsalted butter melted
  • 2 tbsp chopped parsley

Method
 

  1. Make the sauce: melt butter, whisk in flour, cook 1 minute. Whisk in broth, then cream, Dijon, and seasonings. Simmer 4-5 minutes until thickened.
  2. Layer shredded chicken, chopped deli meat, and half the Swiss cheese in a baking dish.
  3. Pour sauce evenly over the layers. Top with remaining Swiss cheese.
  4. Bake at 375°F, uncovered, for 20 minutes.
  5. Combine panko with melted butter. Sprinkle over the casserole and bake another 10-12 minutes until golden.
  6. Rest 5 minutes before serving.

Notes

Storage note: Refrigerate up to 4 days; freezes well for up to 2 months without the panko topping.
Allergen note: Contains dairy and gluten.
Notes: Add panko only in the last stage of baking to keep it crunchy.