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Creamy Chicken Cordon Bleu Casserole

Creamy chicken cordon bleu casserole with tender chicken, diced ham, and melted Swiss cheese baked in a rich, creamy sauce and topped with golden buttered breadcrumbs. This easy casserole version delivers the classic flavor in a single bake.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

cooked, cubed chicken
  • 4 cup cooked, cubed chicken
diced ham
  • 2 cup diced ham
shredded Swiss cheese
  • 2 cup shredded Swiss cheese
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
sour cream
  • 0.5 cup sour cream
milk
  • 0.25 cup milk
breadcrumbs
  • 1 cup breadcrumbs
melted butter
  • 2 tbsp melted butter
fresh parsley, for garnish
  • 1 fresh parsley, for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and layer
  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish, so it’s ready for the casserole to bake right away.
  2. Whisk together the cream of chicken soup, sour cream, and milk until smooth and pourable, with no streaks of sour cream remaining.
  3. Layer the cubed chicken and diced ham in the baking dish in an even base layer.
  4. Pour the creamy sauce evenly over the top so it seeps through the chicken and ham, then sprinkle with Swiss cheese.
Bake and finish
  1. Toss the breadcrumbs with the melted butter, then sprinkle evenly over the cheese for a crunchy topping.
  2. Bake for 30–35 minutes at 375°F, until bubbly around the edges and golden on top.
  3. Garnish with fresh parsley and serve warm for the best flavor and presentation.

Notes

For the crispiest breadcrumb topping, spread the breadcrumb-butter mixture in a thin, even layer so it browns instead of clumping. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat in the oven or microwave until hot throughout. Freezing is not recommended because the creamy sauce and breadcrumb texture can soften after thawing. For a lighter option, use reduced-fat sour cream and half-and-half (instead of milk) to cut richness while keeping the casserole creamy.