All the classic flavors of Chicken Cordon Bleu, simplified into a one-pan, healthier bake that’s perfect for busy nights.
This casserole version of the traditional Chicken Cordon Bleu skips the hassle of rolling and breading, but keeps the delicious layers of tender chicken, savory ham, tangy mustard sauce, and melted Swiss cheese. Topped with crispy golden breadcrumbs and ready in just 35 minutes, this dish feels special but is incredibly easy to make. It’s become a staple in my weeknight dinner rotation thanks to its simplicity, versatility, and crowd-pleasing flavor.
Ingredients
For the casserole:
- 2 large boneless, skinless chicken breasts (cut horizontally into 4 even cutlets)
- 8 thin slices of deli ham
- 6 slices of Swiss cheese
- Salt and black pepper, to taste
For the sauce:
- ½ cup plain yogurt (Greek yogurt works best for thickness)
- 2 tablespoons Dijon mustard
For the topping:
- ¼ cup plain breadcrumbs (regular or gluten-free)
- Spray oil or olive oil mist
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or spray it with cooking spray.
Step 2: Prepare the Sauce
In a small mixing bowl, combine the plain yogurt and Dijon mustard. Add a pinch of salt and black pepper to taste. Mix until smooth and set aside.
Step 3: Arrange the Chicken
Lay the chicken cutlets in a single layer in the prepared baking dish. Season both sides lightly with salt and pepper.
Step 4: Layer the Ham and Cheese
Spread the yogurt-mustard sauce evenly over the top of each chicken cutlet. Place 2 slices of ham on top of each piece of chicken, followed by 1 to 1½ slices of Swiss cheese per cutlet. Tuck everything in neatly.
Step 5: Add the Topping
Sprinkle the breadcrumbs evenly over the top of the cheese. Lightly spray the breadcrumbs with oil to help them brown and crisp during baking.
Step 6: Bake
Place the baking dish in the oven and bake uncovered for about 25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the topping is golden and bubbly.
Step 7: Let It Rest
Remove from the oven and let the casserole rest for 5 minutes before serving. This helps the juices redistribute and keeps the chicken moist.
Serving Suggestions
- Serve with a green salad for a light, balanced meal.
- Pair with roasted vegetables like carrots, broccoli, or green beans.
- For a heartier meal, serve over mashed potatoes or buttered egg noodles to soak up the sauce.
Make It Your Own
- Use provolone cheese instead of Swiss for a milder flavor.
- Substitute sour cream for yogurt if you prefer a richer sauce.
- Mix fresh herbs like thyme or parsley into the breadcrumbs for extra flavor.
- Use whole grain mustard for a slightly spicier, rustic version.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F until warmed through to maintain the crispy topping.
- Avoid microwaving, as it can make the breadcrumbs soggy.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used, though they may need a few extra minutes of cooking time.
Do I need to pound the chicken?
If your cutlets are uneven, lightly pounding them helps ensure even cooking.
Can I make this ahead of time?
You can assemble the casserole a few hours in advance and refrigerate it until ready to bake. Add the breadcrumb topping just before baking for the best texture.
This recipe proves that you don’t need to roll or fry to enjoy the comforting flavors of Chicken Cordon Bleu. It’s a smart, satisfying meal that delivers elegance without the extra effort. Perfect for both weeknights and special occasions.