5.0 from 9 votes
Chicken Cordon Bleu Casserole Recipe
This Chicken Cordon Bleu Casserole is a quick and easy casserole version of the classic dish using rotisserie chicken to make it a weeknight winner. With tender shredded chicken and black forest ham in a creamy cheese sauce with a crispy breadcrumb topping, this dish is pure comfort food!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 servings
Calories: 651 kcal
Course:
Dinner
Cuisine:
American
Ingredients
Meat
- 5-6 cups cooked rotisserie chicken, shredded
- ½ pound black forest ham, about 2 cups chopped
Sauce
- 4 Tablespoons salted butter
- 4 Tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 cups milk
- 1 cup chicken broth
- 1 Tablespoon Dijon mustard
- ½ pound swiss cheese, about 2 cups grated
- 1 cup sour cream
Topping
- 2 Tablespoons salted butter, melted
- 1¼ cups panko breadcrumbs or 1 sleeve of ritz crackers
- ¼ cup powdered Parmesan cheese
- 1 envelope Original Shake'N'Bake chicken seasoning mix
Instructions
- Preheat oven to 350°F.
- Melt butter in a large saucepan over medium-high heat. Sprinkle flour over the melted butter and whisk together. Cook for 1-2 minutes to make a roux and remove the raw flour taste until bubbly.
- Whisk in salt, garlic powder, smoked paprika, and pepper.
- Whisk in milk, broth, and dijon mustard. Continue to cook, whisking or stirring frequently, until thickened, about 3-5 minutes.
- Whisk in the cheese, a handful at a time, until melted. Remove from the heat and stir in sour cream.
- Combine shredded chicken and ham in a large bowl. Add cooked sauce and toss to coat evenly. Transfer the mixture to a 9x13-inch baking dish.
- In a separate bowl, combine Panko breadcrumbs, Shake'N'Bake seasoning packet, and Parmesan cheese. Drizzle with the melted butter and toss to coat. Sprinkle the seasoned breadcrumbs over the casserole dish.
- Bake for 25-30 minutes until bubbly and hot and the breadcrumb topping is golden brown. Serve with cooked pasta or rice.
Cup of Yum
Notes
- Storage: Leftovers should be cooled covered with plastic wrap or stored in an airtight container in the fridge for up to 3-4 days.
- Freezing before baking: Freeze before baking it for the best results. Once assembled, wrap the casserole dish in plastic wrap and freeze it for up to 3 months. Defrost fully in the fridge overnight before baking it as instructed.
- Freezing after baking: You can freeze the casserole after baking it if you have too many leftovers. Freeze it in the same way, but reheat it covered with foil in the oven so it doesn't burn, or reheat it in the microwave.
Nutrition Information
Calories
651kcal
(33%)
Carbohydrates
16g
(5%)
Protein
59g
(118%)
Fat
39g
(60%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
234mg
(78%)
Sodium
1357mg
(57%)
Potassium
273mg
(8%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
866IU
(17%)
Vitamin C
0.3mg
(0%)
Calcium
407mg
(41%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 651
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 16g | 5% |
| Protein | 59g | 118% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 234mg | 78% |
| Sodium | 1357mg | 57% |
| Potassium | 273mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 866IU | 17% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 407mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.