This creamy Chicken Cordon Bleu Casserole is a cozy and satisfying dish that turns the flavors of a classic favorite into an easy, oven-baked meal. It’s rich, cheesy, and has the perfect combination of tender chicken, creamy sauce, and a golden crunchy topping.

Why You’ll Love This Recipe

I love how this casserole takes all the delicious elements of chicken cordon bleu and simplifies them into one comforting dish. I don’t need to roll or stuff chicken breasts—everything goes into one pan and bakes into perfection. It’s great for family dinners, potlucks, or whenever I crave something creamy and hearty.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

3 cups cooked chicken, shredded or diced
1 cup Swiss cheese, shredded
1 can (10.5 oz) cream of chicken soup
1/2 cup milk or heavy cream
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup breadcrumbs or crushed crackers
3 tablespoons melted butter

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread the shredded chicken evenly in the prepared dish.
In a medium bowl, whisk together cream of chicken soup, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
Pour the sauce over the chicken, spreading it evenly.
Sprinkle shredded Swiss cheese over the top.
In a small bowl, mix breadcrumbs (or crushed crackers) with melted butter. Sprinkle this mixture evenly over the cheese layer.
Bake uncovered for 25–30 minutes, until the casserole is bubbly and the topping is golden brown.
Let it cool for about 5–10 minutes before serving.

Servings and Timing

Serves: 6–8 people
Prep Time: 10–15 minutes
Cook Time: 25–30 minutes
Total Time: About 40–45 minutes

Variations

I sometimes add cooked broccoli florets or green beans for extra color and nutrition.
For a richer version, I use heavy cream instead of milk in the sauce.
To make it more filling, I layer cooked egg noodles or rice at the bottom before adding the chicken.
For a lighter version, I skip the breadcrumb topping and use a sprinkle of extra cheese instead.

Storage/Reheating

Storage: Once cooled, I cover the casserole tightly and store it in the refrigerator for up to 3–4 days.
Freezing: I prepare the casserole up to the baking step, cover it tightly with plastic wrap and foil, and freeze for up to 2 months. When ready, I thaw it in the refrigerator overnight and bake as directed.
Reheating: I reheat leftovers in the oven at 350°F (175°C) for 15–20 minutes, or until warmed through. To keep the topping crisp, I leave it uncovered for the last few minutes.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken to save time. It adds great flavor and makes this recipe even easier.

Can I substitute the Swiss cheese?

Yes, I sometimes use mozzarella, provolone, or Monterey Jack. They all melt beautifully and complement the creamy sauce.

How can I make this gluten-free?

I use gluten-free breadcrumbs and gluten-free cream of chicken soup. The texture and taste remain delicious.

Can I make this ahead of time?

Yes, I assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. I just add 5–10 extra minutes of baking time if it’s chilled.

What can I serve with it?

I like to serve this casserole with a fresh salad or steamed vegetables to balance the richness. It also pairs well with rice or roasted potatoes.

Conclusion

This Chicken Cordon Bleu Casserole is one of my favorite comfort foods because it’s simple, creamy, and always satisfying. With minimal prep and classic flavors, it’s perfect for busy nights or when I want something warm and homemade. It’s a dish that always brings comfort to the table.