Chicken Cordon Bleu Casserole


Print Friendly and PDFPrint Friendly


2 Cups of shredded chicken ( Great way out for the rotisserie chicken leftovers)

1 cup  diced caramel ham

1/2 can of creamy chicken soup

15 very thin slices of Swiss cheese or 1 ½ cups of shredded Swiss cheese

1 cup of shredded parmesan cheese

Dijon mustard

Smoked paprika



1 teaspoon of Dry parsley

1 teaspoon of Dry garlic

For the topping:

2 cups of breadcrumbs

1 packaged béchamel (white sauce)

For the white gravy

½ cup of oil or  butter

1 teaspoon of salt

½ teaspoon of pepper

½ teaspoon of nutmeg

1 cup of all purpose flour

3-4 glasses of milk

chicken cordon bleu casserole


Pre-heat the oven to 375ºF (190 ºC)

In a bowl, mix the breadcrumbs with the garlic and parsley.

Spread the chicken over the bottom of the casserole dish.

Add the ham

Lay the thin slices of cheese on top.

Coat everything the white gravy.

Put the breadcrumbs on top, some more ham cubes and finally the parmesan cheese.

Bake in the oven for 30-35 minutes and ready to dig in.

The gravy:

You can buy the béchamel packaged or you can try and make it yourself. In this case:

Over a low heat, drop the oil or butter in a saucepan and melt.

Add the flour and mix until you get a roux, this is, when the ingredients are even like a sort of purée.

Keep dropping the milk and the creamy soup little by little. Do so until all the milk and the soup are in the gravy and keep stirring until smooth.

 Bring it to a boil.  When you see the first boiling bubbles, turn off the heat; add the salt, the pepper and the nutmeg.

Add the mustard and mix all the ingredients until blended.

People say...

Have your say, leave us a comment in the box below.


Chicken And Broccoli Casserole, Chicken And Stuffing Casserole, Casserole, Chicken, Chicken Cordon bleu Casserole, Chicken Divan, Chicken Noodle Casserole, Chicken Rice Casserole, Enchilada Casserole, Taco Casserole Recipe