Easy Chicken Cordon Bleu Casserole

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Chicken cordon bleu casserole is a great, simple alternative to the typical chicken cordon bleu dinner. This meal contains all of the traditional elements with minimal effort! Read on for some questions and the directions for how to make chicken cordon bleu casserole.

What is chicken cordon bleu?

Chicken cordon bleu is a dish typically made with chicken breast or cutlets, ham, swiss cheese, and bread crumbs. It is served with a dijon cream sauce. This recipe takes all of those ingredients and combines them into a stove-top dish and finishes in the oven.

Do I have to use Swiss cheese for chicken cordon bleu casserole?

Not in this recipe! I am not a huge fan of Swiss cheese, and we don’t usually keep it in our house. So instead of Swiss cheese, I use parmesan cheese. However, you can use Swiss cheese if you would like though. You could also use a sharp cheddar!

What kind of chicken should I use for chicken cordon bleu casserole?

This recipe calls for 1 1/2 cups of shredded or diced cooked chicken. This means that you can use whatever cooked chicken you have on hand! This was leftover chicken from a whole chicken I had made. I used the leftover meat for this recipe and the bones to make homemade chicken stock! You could also cook chicken breasts or thighs, or use a rotisserie chicken.

What kind of ham should I use for chicken cordon bleu casserole?

For this dish, you need cooked ham. I used deli ham that I had in the fridge, but this would be a great way to use up a leftover ham dinner as well.

How To Make Chicken Cordon Bleu Casserole:

Ingredients:

1 1/2 cup of shredded or diced cooked chicken

1 cup of sliced and cut deli ham

¼ cup mayo

1 onion, diced

3 tbsp yellow mustard

1 tbsp lemon juice

2 cups rice

4 cups water

¼ dijon mustard

Salt to taste

½ cup parmesan cheese

1 cup bread crumbs

One of the reasons why this recipe is so easy is because most of the ingredients are staples in my pantry. Check out our Beginner Home Cook Essentials guide for a pantry supply list recommendation and free downloads!

Directions:

In a large pot on medium heat, add 1 1/2 cups of shredded or diced cooked chicken, a cup of sliced and cut deli ham, and one diced onion. Stir occasionally until the onions are softened. I did not add any oil or fat here because the chicken and ham had enough.

Next, add 3 tablespoons of yellow mustard, 1 tablespoon of lemon juice, and ¼ cup of mayo. Then add 2 cups of rice. Let this sit, stirring occasionally, until the rice begins to smell toasty. Be careful, this can quickly burn.

Add 4 cups of water to the pot, and bring the water to a boil, stirring occasionally. Once it’s at a boil, reduce the heat to medium-low and cover. Simmer for 15-20 minutes until the rice is cooked.

Add ¼ cup of Dijon mustard once the rice is cooked and stir thoroughly. At this point taste and add salt to your taste. Because of the differences in the types of chicken and ham, plus the mustards going in, waiting until now to check for seasoning will help with not over-salting. At this point, you could put the pot in the fridge, or transfer the casserole ingredients to a pan and put that in the fridge to bake for later. It will take longer to cook if you’re starting from refrigerator temperature though, so account for that with your bake time!

Preheat the oven to 350 degrees. Transfer the mix to a 9 x 13 pan. Top the mix ½ cup of parmesan cheese and 1 cup of bread crumbs.

Bake for 20-30 minutes. The casserole should be heated through and crispy on top.

Serve immediately and enjoy! Let us know in the comments if you make this and what you think about it!

Easy Chicken Cordon Bleu Casserole

Chicken cordon bleu casserole is a great, simple alternative to the typical chicken cordon bleu dinner. This meal contains all of the traditional elements with minimal effort!

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Bake Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Ingredients

  

• 1 1/2 cup of shredded or diced cooked chicken
• 1 cup of sliced and cut deli ham
• 1 onion diced
• ¼ cup mayo
• 3 tbsp yellow mustard
• 1 tbsp lemon juice
• 2 cups rice
• 4 cups water
• ¼ dijon mustard
• Salt to taste
• ½ cup parmesan cheese
• 1 cup bread crumbs

Instructions

 

• In a large pot on medium heat, add 1 cup of shredded or diced cooked chicken, 1 cup of sliced and cut deli ham, and one diced onion. Stir occasionally until the onions are beginning to soften.
• Add 3 tablespoons of yellow mustard, 1 tablespoon lemon juice, and ¼ cup of mayo.
• Add 2 cups of rice. Let this sit, stirring occasionally, until the rice begins to smell toasty.
• Add 4 cups of water to the pot, and bring the water to a boil, stirring occasionally. Once it’s at a boil, reduce the heat to medium-low and cover. Let it sit for 15-20 minutes, until the rice is cooked.
• Once the rice is cooked, add ¼ cup of dijon mustard and stir thoroughly. At this point taste and add salt to your taste. Because of the differences in the types of chicken and ham, plus the mustards going in, waiting until now to check for seasoning will help with not over salting.
• Preheat the oven to 350 degrees. Transfer the mix to a 9 x 13 pan. Top the mix ½ cup of parmesan cheese and 1 cup of bread crumbs. Bake for 20-30 minutes or until the casserole is heated through.
• Serve immediately and enjoy!

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