Chicken Cordon Bleu Layers

The smell of Dijon mustard melting into cream cheese still takes me back to a rainy Tuesday when my youngest declared she was done with chicken. I had leftover rotisserie chicken and a random assortment of dairy products, so I started whisking things together without a recipe. That golden crust came out of the oven bubbling, and suddenly dinner was the highlight of the week instead of something to endure.

My friend Sarah came over unexpectedly that first night, arriving right as the casserole was bubbling. She took one bite and actually put her fork down to ask what was in it. Now she requests it every time she comes over, especially on those nights when life feels overwhelming and we need food that feels like a hug.

Ingredients

• 3 cups cooked chicken breast, diced or shredded: Rotisserie chicken works beautifully here and saves time
• 1 cup cooked ham, diced: Leftover ham or deli ham both work perfectly
• 2 cups shredded Swiss cheese: Gruyère makes a lovely substitute if you want something sharper
• 4 oz cream cheese, softened: Room temperature makes whisking so much easier
• 1 cup whole milk: Creates the silky base for the sauce
• 1/4 cup Dijon mustard: This is the flavor that makes it taste special
• 1/2 cup sour cream: Adds tang and keeps the sauce from becoming too heavy
• 1/2 teaspoon garlic powder: Skip fresh garlic here as it can be too harsh
• 1/2 teaspoon onion powder: Rounds out the savory notes beautifully
• 1/4 teaspoon ground black pepper: Freshly ground makes a real difference
• 1/2 teaspoon salt: Adjust based on how salty your ham is
• 1 cup panko breadcrumbs: These create the perfect crunch
• 2 tablespoons unsalted butter, melted: Helps the breadcrumbs turn golden
• 2 tablespoons grated Parmesan cheese: Adds extra savory depth to the topping
• 1 tablespoon chopped fresh parsley: Optional but makes it look like something special

Instructions

Heat the oven and prep your dish:

Preheat oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray.

Make the creamy sauce base:

In a large bowl, whisk together cream cheese, milk, Dijon mustard, sour cream, garlic powder, onion powder, salt, and pepper until completely smooth.

Add the proteins:

Fold in the diced chicken, ham, and 1 cup of Swiss cheese until everything is evenly distributed.

Spread into the baking dish:

Transfer the mixture to your prepared dish and spread it into an even layer with a spatula.

Add more cheese:

Sprinkle the remaining 1 cup of Swiss cheese across the top for extra gooey goodness.

Prepare the crispy topping:

Combine panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl until the butter coats everything.

Add the crust:

Sprinkle the breadcrumb mixture evenly over the entire casserole so every bite gets some crunch.

Bake until golden:

Bake uncovered for 30 to 35 minutes until the top is deeply golden and the sauce is bubbling around the edges.

Let it rest:

Remove from oven and let the casserole rest for 5 minutes so it sets up slightly and is easier to serve.

Save

Now whenever I make this for my family, that bubbling sound when it comes out of the oven makes everyone drift into the kitchen. The way the ham and Swiss melt together creates these amazing pockets of flavor that make each bite different from the last.

Make Ahead Magic

I have learned this casserole actually tastes better when it sits for a few hours or overnight. Assemble everything through the topping step, then cover and refrigerate. Add about 10 minutes to the baking time when cooking from cold, and you will thank yourself later.

Getting That Golden Crust

The key to perfect panko is making sure every piece gets coated with melted butter. I use my clean hands to toss everything together, which feels more efficient than using a fork. If the top starts getting too dark before the center is hot, loosely tent with foil.

Serving It Up

A simple green salad with vinaigrette cuts through the richness perfectly. I also like roasted green beans or broccoli for something warm. This casserole is substantial enough to stand on its own, but sides make it feel like a proper Sunday dinner.

• Let the leftovers cool completely before refrigerating
• The topping stays surprisingly crisp even after reheating
• This freezes beautifully for up to three months

Save

This casserole has become my go-to for new moms and friends needing a meal. The way it transforms simple ingredients into something that feels special is exactly what comfort food should be.

Recipe FAQs

→ What cheese can I use instead of Swiss?

Gruyère is a great substitute, offering a richer and nuttier flavor that complements the mustard sauce well.

→ Can I make this dish ahead of time?

Yes, assemble the layers and refrigerate before baking. Bake when ready, adding a few extra minutes if chilled.

→ How do I get a crispy breadcrumb topping?

Mix panko breadcrumbs with melted butter and Parmesan cheese before sprinkling on top, ensuring a golden and crunchy finish.

→ Is it possible to lighten this dish?

Use reduced-fat cream cheese and Swiss cheese, and substitute whole milk with lower-fat milk or unsweetened plant milk options.

→ What side dishes pair well with this casserole?

Fresh green salads or steamed seasonal vegetables balance the rich, creamy layers effectively.