Creamy Chicken Cordon Bleu Bake
This Creamy Chicken Cordon Bleu Bake is a delicious and easy weeknight meal, featuring tender chicken and ham in a rich, cheesy sauce, topped with crispy breadcrumbs.
Equipment
- Oven
- 9x13 inch baking dish
- Large bowl
- Whisk
- Small bowl
Ingredients
Main Ingredients
- 3-4 cups Cooked Chicken Breast shredded or cubed
- 1 ½ cups Diced Ham fully cooked
- 2 cups Swiss Cheese shredded, plus extra for topping
Sauce
- 1 can (10.5 oz) Cream of Chicken Soup undiluted
- ½ cup Mayonnaise
- ½ cup Milk
- 1 tablespoon Dijon Mustard
- 1 teaspoon Garlic Powder
- ½ teaspoon Black Pepper or to taste
Topping
- ½ cup Breadcrumbs Panko works best
- 2 tablespoons Melted Butter for the topping
Garnish
- Fresh Parsley optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Making the Sauce
- In a large bowl, whisk together the cream of chicken soup, mayonnaise, milk, Dijon mustard, garlic powder, and black pepper until smooth.
Assembling the Casserole
- Stir in the cooked chicken, diced ham, and 2 cups of shredded Swiss cheese into the soup mixture. Pour the mixture into the prepared baking dish and spread evenly.
Adding the Topping
- In a small bowl, toss the breadcrumbs with the melted butter until coated. Sprinkle the remaining Swiss cheese over the casserole, then evenly distribute the buttered breadcrumbs on top.
Baking and Serving
- Bake for 25-30 minutes, or until bubbling and golden brown. Let the casserole rest for 5-10 minutes before serving, garnishing with fresh parsley if desired.
Notes
For a richer flavor, consider using homemade cream of chicken soup. You can also experiment with different types of cheese, such as Gruyère, for a slightly different taste profile. Ensure the chicken and ham are fully cooked before adding them to the bake. If you want a crispier topping, you can toast the breadcrumbs lightly in a pan before mixing with butter.