I want you to get tricky with chicken and additional items. That’s why I have brought a Chicken Cordon Bleu Casserole recipe for you. This is a delicious and convenient twist on the classic French dish of Chicken Cordon Bleu. It is typically made with layers of cooked chicken, ham, Swiss cheese, and a creamy sauce, all baked together in a casserole dish. It's an easy and flavorful meal that is perfect for a cozy weeknight dinner or a special occasion.
How to Make It
Look deep into the list below and understand the items well. The list contains the following ingredients:
- Cooked and diced chicken
- Diced cooked ham
- Grated Swiss cheese
- Grated parmesan cheese
- Sour cream
- Heavy cream
- Dijon mustard
- Lemon juice
- Garlic powder
- Salt and pepper
Let me tell you step by step process to prepare and make this recipe. This is a much easier and normal recipe that does not require extraordinary cooking skills. Have a look at the recipe now:
Step 1: Preheat the Oven
First, heat up your oven to 350°F.
Step 2: Prepare the Chicken and Ham
Dice the cooked chicken and ham into small bite-sized pieces.
Step 3: Prepare the Cheese Sauce
Whisk together the mayonnaise, sour cream, heavy cream, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth. Then, stir in the grated Swiss and Parmesan cheeses.
Step 4: Combine the Chicken and Ham with the Cheese Sauce
Add the diced chicken and ham to the cheese sauce mixture, and stir well to combine.
Step 5: Bake the Casserole
Pour the mixture into a greased 9x13-inch baking dish. Bake for 25-30 minutes or until the cheese is melted and the casserole is heated through.
PRO Tips for Chicken Cordon Bleu Casserole
I am presenting some pro tips so that you can get the desired product with extraordinary features. Below are the tips:
- If you don't have cooked chicken on hand, you can use rotisserie chicken or bake your own chicken breasts.
- For added flavor, you can add diced onions, bell peppers, or mushrooms to the cheese sauce mixture.
- You can also sprinkle breadcrumbs on top of the casserole before baking for added crunch.
Chicken Cordon Bleu Casserole is a great dish to make ahead of time, whether you want to prepare it for an upcoming event or just to save time on a busy weeknight. Here are the steps you can follow to make the casserole ahead of time:
Prepare the casserole according to your recipe instructions, including the layering of chicken, ham, and cheese.
Instead of baking the casserole right away, cover it with foil or plastic wrap and refrigerate it until you are ready to bake it.
When you are ready to bake the casserole, preheat your oven and remove the plastic wrap or foil.
Bake the casserole according to your recipe instructions, adding a few extra minutes to the baking time if needed to ensure that it is heated through and the cheese is melted and bubbly.
If you have any leftovers from your chicken cordon bleu casserole, you'll want to store them properly to ensure they stay fresh and safe to eat. Follow the below tips for storing your casserole:
Store your leftover casserole in an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days.
If you don't plan on eating the leftovers within a few days, you can freeze the casserole. Wrap it tightly in plastic wrap or aluminum foil, and then place it in an airtight container or freezer bag. It will stay fresh in the freezer for up to 2-3 months.
To reheat your casserole, preheat your oven to 350°F. Place the casserole in a baking dish; cover it with foil, and bake it for about 20-25 minutes or until heated through. Alternatively, you can reheat individual portions in the microwave.
Q1. Can I use a different type of cheese in this recipe?
Yes, you can experiment with different types of cheese to find the flavor that you prefer. Cheddar or mozzarella can be used as a substitute for Swiss cheese.
Q2. Can I make this recipe ahead of time?
Yes, you can assemble the casserole ahead of time and keep it in the fridge until you're ready to bake it. Just be sure to adjust the cooking time accordingly.
Chicken Cordon Bleu Casserole
- 2 Tablespoons Butter
- ½ cup Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 Tablespoons Olive Oil
- 1 teaspoon Dried Thyme
- ½ teaspoon Garlic Powder
- 2 ½ cups Chicken Broth
- 1 ¼ cups White Long Grain rice, uncooked
- 10.75 oz. Cream of Chicken Soup
- ½ cup Sour Cream
- 1 cup Milk
- 2 teaspoons Dijon Mustard
- 1 cup Cheddar Cheese, shredded
- ⅓ cup Parmesan cheese, grated
- 1 cup cooked chicken
- 8 oz. ham steak, or 1 cup diced ham
- 9 slices Swiss Cheese
- ⅓ Cup Seasoned Breadcrumbs
- 1 Tablespoon Melted Butter
- Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. If preferred, cook the rice separately and skip the broth ingredient. You'll need 3 +¾ cups of cooked rice to combine with the other casserole ingredients. I use white long grain rice and the cooking times below work perfectly.
- Place the rice in a strainer and run it under cool water for 1 minute. This rids it of excess starch which will help to prevent it from sticking to the bottom of the pot when cooked.
- Shred the cheese and set aside, it will melt better if it’s not cold when added. Avoid packaged shredded cheese as it contains cellulose which prevents it from melting well. This is the brand I prefer for cheddar. Avoid using extra sharp or aged cheddar.
- If using uncooked chicken, diced it and season with salt and pepper. Sauté in butter until golden and cooked through. Set aside.
- Measure out remaining ingredients prior to cooking.
- Preheat oven to 375 degrees.
- Melt 2 Tablespoons butter and add the diced onions. Cook until softened, about 5 minutes.
- Add the garlic, garlic powder, and thyme. Cook for one more minute.
- Add olive oil, chicken broth, and rice. Stir to combine.
- Bring to a boil and reduce to a simmer. Cover tightly and cook for 15 minutes. Do not stir.
- Turn off heat, leave the lid on and let it sit for 10 minutes, do not stir. Any rice stuck on the bottom will release during this time.
- Add the cream of chicken soup, sour cream, milk, Dijon mustard, cheddar + Parmesan cheese, and cooked chicken/ham. Stir to combine.
- Transfer to a lightly greased 9 x 13 casserole dish. Top with Swiss cheese. Cover and bake for 15 minutes.
- Combine the melted butter and breadcrumbs. Sprinkle over the top of the casserole and bake for 10 more minutes, uncovered.
- Let it stand for 5 minutes prior to serving.
- This casserole can be assembled ahead of time and refrigerated for up to 2 days prior to baking.
- You can also freeze the unbaked casserole for another day. To reheat, let it defrost in the fridge overnight.
- To Bake: Let it sit out for 30 minutes prior to baking. Cover and bake at 350° for 25-30 minutes.
- Refrigerate in an airtight container for up to 3 days.
- Freeze in an airtight container for up to 3 months.
- Frozen leftovers can be microwaved for a quick lunch.
- You can defrost in the fridge overnight, cover and bake in a 350° oven until heated through, the amount of time depends on portion size.