This Chicken Cordon Bleu Casserole is an all time favorite at our house. Tender rotisserie chicken, diced ham all baked in a creamy cheesy sauce then topped with Italian bread crumbs-so many delicious flavors in one pan! This recipe is super easy to make and tastes amazing! Add this to dish to your weekly dinner menu ASAP! It’s sure to be a hit!

Makes 8 servings

This Chicken Cordon Bleu Casserole is prefect for busy weeknights when the kids have piano or ballet lessons and I know they will be extra hungry. Casseroles are always a win in our house, so make them a lot. 

While regular Chicken Cordon Bleu is made with pounded chicken breast that is rolled into a roulade, this recipes uses cooked shredded or diced chicken, which means it’s great for those chicken leftovers or that rotisserie chicken you bought at Sam’s or Costco!

For more delicious Chicken Cordon Bleu recipes, check out my Chicken Cordon Bleu Noodle Casserole or my classic Chicken Cordon Bleu Roll-Ups.

What ingredients do I need to make this Chicken Cordon Bleu Casserole?

• Cooked boneless, skinless chicken or rotisserie (no skin)chicken-shredded or diced.
• Diced ham– you could use leftover ham or the diced ham cubes. We like to use John Morrell.
• Light butter- I like to use Land O’ Lakes light butter made with canola oil. Divided 
• All-purpose flour-you can use gluten free flour, if needed.
• Milk of your choice- I like to use Fairlife skim milk for added protein.
• Dijon mustard
• Garlic powder
• Salt
• Reduced fat Swiss cheese– shredded
• Parmesan cheese-shredded
• Italian style bread crumbs– panko crumbs would work as well. You could use gluten-free bread crumbs or leave off the bread crumbs, for a gluten-free dish.
• Fresh chopped parsley- for garnish 

How do I make this Chicken Cordon Bleu Casserole?

Preheat oven to 350 degrees. Spray a 9 x13 inch baking dish with non stick spray.

Spread the rotisserie chicken in a single layer on the bottom of the dish.

Top with diced ham.

In a small saucepan melt 3 tablespoons of butter, add in flour and whisk continuously for 1-2 minutes until smooth and there are no clumps.

Add milk slowly while continuing to whisk. 

Stir in mustard, garlic powder, and salt.

Continue to whisk as it simmers for about 5 minutes or until thickened.

Remove saucepan from heat and stir in shredded cheeses.

Stir until melted, then pour cheese sauce over the chicken and ham.

Mix 1 tablespoon of melted butter with bread crumbs in a small bowl. Sprinkle over the top of the casserole.

Bake, uncovered for 35 minutes or until golden brown and bubbling.

Allow the casserole to cool for about 10 minutes before serving.

Store leftovers in an airtight container in the fridge for 4-5 days.

Ingredients:

• 5 cups cooked boneless, skinless chicken or rotisserie (no skin) chicken–shredded or diced.
• 1 ( 8 oz.) package diced ham- I like to use the mini diced cubes.
• 4 Tbsp light butter, divided 
• 1/4 cups all-purpose flour or gluten free flour, if needed.
• 2 cups milk of your choice 
• 1 Tbsp dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp Kosher salt
• 4 oz. low fat Swiss cheese, shredded
• 1/4 cup parmesan cheese, shredded
• 1/2 cup Italian style bread crumbs-You could use gluten-free bread crumbs or leave off the bread crumbs, for a gluten-free dish.
• Fresh chopped parsley, for garnish 

Directions:

1. Preheat oven to 350 degrees. Spray a 9 x13 inch baking dish with non stick spray.
2. Spread the rotisserie chicken in a single layer on the bottom of the dish.
3. Top with diced ham.
4. In a small saucepan melt 3 tablespoons of butter, add in flour and whisk continuously for 1-2 minutes until smooth and there are no clumps.
5. Add milk slowly while continuing to whisk. 
6. Stir in mustard, garlic powder, and salt. Continue to whisk as it simmers for about 5 minutes or until thickened.
7. Remove saucepan from heat and stir in shredded cheeses. Stir until melted, then pour cheese sauce over the chicken and ham.
8. Mix 1 tablespoon of melted butter with bread crumbs in a small bowl. Sprinkle over the top of the casserole.
9. Bake, uncovered for 35 minutes or until golden brown and bubbling. Allow the casserole to cool for about 10 minutes before serving.

Make 8 ( 1/8th of 9×13 baking dish) servings

5 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

 

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