This Small-Batch Chicken Cordon Bleu Casserole is creamy, cheesy, and topped with golden Panko breadcrumbs. Made with rotisserie chicken, ham, Gruyère cheese, and a Dijon cream sauce, it delivers classic chicken cordon bleu flavors in a quick, weeknight-friendly casserole for two to four.
If you've ever craved the flavors of classic chicken cordon bleu but didn't want the fuss of pounding, stuffing, and breading chicken breasts, this casserole is for you.
My Small-Batch Chicken Cordon Bleu Casserole brings all the goodness of juicy chicken, savory ham, nutty Gruyère, and a tangy Dijon cream sauce into one easy dish. Baked until bubbly with a golden Panko topping, it's comfort food at its best. And, it's scaled perfectly for two to four servings.
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Recipe at a Glance
- Ready In: 40 minutes
- Equipment: saucepan, whisk, 1 ½ quart casserole dish, nonstick spray, silicone spatulata
- Ingredients: Béchamel sauce, Gruyère cheese, Rotisserie chicken, ham, Panko breadcrumbs, Parmesan cheese, unsalted butter
- Makes: 2 to 4 servings
- Difficulty: Easy
- Make-Ahead Friendly: Yes
- Leftover Friendly: Yes
Why You'll Love This Recipe
- Rotisserie chicken shortcut: Saves time and keeps the dish moist.
- Small-batch friendly: Just enough for dinner with minimal leftovers.
- Classic flavors: All the ham, cheese, and Dijon you expect in chicken cordon bleu.
- Make-ahead option: Prepare the casserole, refrigerate, then bake when ready.
Ingredients - What You'll Need
Step-by-Step Instructions
- Preheat and Prepare the Dish: Preheat the oven to 375°F. Spray a 1 ½ quart baking dish with nonstick spray. Set aside.
- Make the Sauce: Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the milk and cook until the sauce is slightly thickened, about 3-4 minutes. Whisk in the salt, pepper, garlic powder, and Dijon mustard. Remove from the heat and whisk in ½ cup of Gruyère cheese until smooth.
- Layer Ingredients: Spread the chicken and ham evenly in the prepared casserole dish. Sprinkle with ½ cup of Gruyère cheese.
- Add the Sauce and More Cheese: Pour the sauce evenly over the chicken, ham, and Gruyère Cheese. Sprinkle with the remaining ¼ cup of Gruyère cheese.
- Add the Topping: Mix the Panko breadcrumbs, Parmesan cheese, and melted butter in a small bowl. Sprinkle the mixture evenly over the top of the casserole.
- Bake: Bake the Chicken Cordon Bleu Casserole uncovered in the preheated 375°F oven for 25 to 30 minutes, or until golden and bubbly.
- Garnish and Serve: If desired, garnish with minced parsley. Serve with a green salad, veggies, and French bread.
This Small-Batch Chicken Cordon Bleu Casserole is proof that comfort food doesn't have to be complicated. With simple ingredients and a rotisserie chicken shortcut, you can bring elegant flavor to the table any night of the week.
Whether you serve it for a cozy dinner for two or as a make-ahead meal, this casserole is sure to become a favorite in your rotation. Yum!
Frequently Asked Questions
Yes. Feel free to use chicken breasts, cut into pieces, and cooked until the pink is gone. However, you will likely need to add more salt.
You can use yellow mustard or ½ teaspoon of dry mustard in the sauce.
Leftovers, if any, can be covered and refrigerated for up to three days. I like to warm the leftovers in the microwave.
Recipe Tips and Variations
- Chicken: Use a mix of white and dark chicken for the best balance of texture and flavor.
- Cheese: Gruyère gives a nutty flavor, but Swiss and Fontina also work.
- Breadcrumbs: Try Ritz cracker crumbs instead of Panko breadcrumbs for a buttery crunch.
- Portion size: This recipe makes 2 to 4 servings. Double the recipe and bake in a 9 x 13-inch pan to feed a crowd.
Other Chicken Casseroles
Interested in other chicken casseroles? Check out these favorites.
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Small-Batch Chicken Cordon Bleu Casserole
Equipment
- small saucepan
- whisk
- 1 ½ quart oven-safe casserole dish
- Silicone Spatula
- Nonstick spray
Ingredients
- 3 Tablespoons (1.5 ounces) unsalted butter, divided
- 1 Tablespoon all-purpose flour
- 1 cup milk
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt (See Tip 1)
- ⅛ teaspoon black pepper
- 1 ¼ cups (5 ounces) shredded Gruyère cheese, divided
- 2 cups (around 10 ounces) rotisserie chicken cut into ½-¾ inch pieces (See Tip 2)
- ½ cup (3 ounces) ham, diced
- ½ cup Panko breadcrumbs
- 1 Tablespoon Parmesan cheese, grated
- 1 teaspoon fresh parsley, chopped (optional garnish)
Instructions
- Preheat the oven to 375°F. Spray a 1 ½-quart baking dish with nonstick spray. Set aside.
- In a small saucepan, melt butter over medium heat. Stir in flour; cook 1 minute. Slowly whisk in milk; cook until slightly thickened, around 3 to 4 minutes. Whisk in salt, pepper, garlic powder, and Dijonmustard. Remove from heat and whisk in ½ cup Gruyère until smooth.
- Spread the chicken and ham evenly in the prepared casserole dish. Sprinkle with ½ cup of Gruyère cheese.
- Pour the sauce over the chicken, ham, and Gruyère cheese. Top with the remaining ¼ cup of Gruyère cheese.
- Mix the Panko breadcrumbs, Parmesan cheese, and melted butter in a small bowl. Sprinkle evenly over the top of the casserole. (See Tip 3)
- Bake uncovered at 375°F for 25 to 30 minutes, until bubbly and golden brown.
- Garnish with parsley if desired.
- Yield: 2 to 4 servings.
Video
Tips/Notes
- Rotisserie chicken and ham tend to be salty. Therefore, add additional salt sparingly.
- May use chicken breasts, cut into pieces, and cooked until no longer pink in place of the rotisserie chicken.
- May be prepared in advance up to this point. Cover tightly, and refrigerate up to 24 hours. Bake uncovered, straight from the refrigerator, adding 10 extra minutes to the baking time.
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