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Chicken Cordon Bleu Casserole
Author: Melissa Howell
For the Casserole
  • 5-6 cups cooked shredded chicken
  • 1/2 lb. thinly sliced deli ham any variety
  • 1/4 lb. thinly sliced Swiss Cheese or 2 cups shredded mozzarella or provolone cheese
For the White Sauce
  • 4 Tbsp. butter
  • 4 Tbsp. flour
  • 3 cups whole milk
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. pepper
For the Topping
  • 2 cups Panko breadcrumbs
  • 5 Tbsp. butter melted
  • 1/2 tsp. seasoning salt
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. lemon pepper
For the Casserole
  1. Preheat oven to 350 degrees.
  2. Butter or lightly spray a 9x13 baking dish.
  3. Put shredded chicken evenly in the bottom of the baking dish.
  4. Sprinkle the ham over the top of the chicken.
  5. Lay the slices of cheese over the ham, or sprinkle the shredded cheese over the ham.
For the White Sauce
  1. Melt the butter in a medium-sized saucepan over medium heat.
  2. Once the butter is melted, add the flour all at once and stir to make a roux. (It will look like thick paste).
  3. Once it is smooth and bubbly, slowly pour in the milk while stirring quickly or using a whisk to make a smooth sauce.
  4. Continue to cook over medium heat, stirring constantly, until the sauce thickens.
  5. Add the lemon juice, mustard, salt, paprika, and pepper.
  6. Bring the sauce barely to a boil and then remove from the heat.
  7. Pour over the chicken, ham, and cheese.
For the Topping
  1. Melt the butter in the microwave in a medium-sized bowl. Be sure to loosely cover the bowl to keep the butter from spattering.
  2. Remove the bowl from the microwave and mix in the Panko, seasoning salt, poultry seasoning, and lemon pepper.
  3. Sprinkle over the top of the casserole.
  4. Bake uncovered for 45 minutes. Let cool for 10-15 minutes before serving.