Chicken Cordon Bleu Casserole Oamc
Transform your weeknight dinner routine with this hearty and comforting Chicken Cordon Bleu Casserole OAMC (Once-A-Month Cooking). This creamy casserole layers tender cooked chicken, savory diced ham, and melty Swiss cheese, all smothered in a rich Dijon-infused sauce. Topped with buttery panko breadcrumbs for the perfect crunch, this dish bakes to golden perfection in just 35 minutes. Designed with busy schedules in mind, it’s freezer-friendly—simply assemble ahead, freeze, and bake when ready for an effortless meal the whole family will love. Perfect for meal prep or sharing with guests, this recipe combines classic chicken cordon bleu flavors with cozy casserole convenience.
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Recipe Information
Ingredients
- 4 cups Cooked chicken breast
- 2 cups Diced ham
- 2 cups Swiss cheese
- 2 cans Cream of chicken soup
- 1 cup Milk
- 1 cup Sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Garlic powder
- 1.5 cups Panko breadcrumbs
- 4 tablespoons Butter
- 1 teaspoon Dried parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Spray a 9x13-inch baking dish with non-stick cooking spray.
Layer the cooked chicken evenly across the bottom of the dish.
Add a layer of diced ham over the chicken.
Sprinkle the Swiss cheese evenly over the ham layer.
In a medium mixing bowl, combine the cream of chicken soup, milk, sour cream, Dijon mustard, garlic powder, salt, and black pepper. Stir until smooth.
Pour the creamy mixture evenly over the layers in the casserole dish.
In a small microwave-safe bowl, melt the butter. Stir in the panko breadcrumbs and dried parsley until well coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the breadcrumb topping is golden brown and the casserole is bubbling.
Let the casserole cool for 5 minutes before serving.
To freeze for OAMC, assemble the casserole and cover it tightly with plastic wrap and aluminum foil before baking. Label and freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight and bake as directed.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1439 mg | 63% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 6.8 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 700 mg | 54% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
