Chicken Cordon Bleu Layers (Print version)

Layers of tender chicken, ham, Swiss cheese, and Dijon in a creamy sauce with a crunchy topping.

# What you'll need:

→ Proteins

01 - 3 cups cooked chicken breast, diced or shredded
02 - 1 cup cooked ham, diced

→ Dairy

03 - 2 cups shredded Swiss cheese
04 - 4 oz cream cheese, softened
05 - 1 cup whole milk

→ Sauces & Condiments

06 - 1/4 cup Dijon mustard
07 - 1/2 cup sour cream

→ Seasonings

08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt

→ Topping

12 - 1 cup panko breadcrumbs
13 - 2 tablespoons unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley

# Method:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large bowl, whisk together cream cheese, milk, Dijon mustard, sour cream, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
03 - Fold in the diced chicken, ham, and 1 cup of shredded Swiss cheese until evenly distributed throughout the sauce.
04 - Spread the chicken mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of Swiss cheese over the top.
05 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Mix until all breadcrumbs are evenly coated with butter.
06 - Sprinkle the breadcrumb mixture evenly over the casserole. Bake uncovered for 30 to 35 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
07 - Remove from oven and let rest for 5 minutes to set. Garnish with chopped parsley if desired. Serve hot while cheese is melted and bubbly.

# Expert advice:

01 -
  • It transforms ordinary leftover chicken into something that tastes like it came from a French bistro
  • The creamy sauce and crispy topping create the perfect comfort food texture combination
  • You can assemble it ahead and bake when needed, making busy evenings feel effortless
02 -
  • The resting time is essential so the sauce has time to thicken slightly
  • Making sure your cream cheese is truly softened prevents lumps in the sauce
  • Getting the topping golden brown creates the texture contrast that makes this dish work
03 -
  • Use a box grater for the cheese instead of pre-shredded for better melting
  • If your ham is very salty, reduce the added salt in the sauce
  • A little splash of white wine in the sauce adds depth without being noticeable

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