This Chicken Cordon Bleu and Potatoes Casserole is a comforting fusion of American and French flavors, ready in just 45 minutes. Tender chicken, smoky ham, and creamy melted cheese mingle with golden, crispy potatoes for a dish that’s both hearty and indulgent. Each bite delivers a perfect balance of savory richness and satisfying texture, making it an ideal weeknight dinner or crowd-pleasing potluck star.
With its golden crust and gooey cheese center, this casserole is a feast for the senses. The potatoes soak up the savory juices, while the chicken stays moist and flavorful. Packed with protein and fiber, it’s a meal that feels indulgent yet nourishing. Whether you’re craving comfort or impressing guests, this dish is a surefire hit that’s as easy to make as it is delicious to devour.
Ingredients for Chicken Cordon Bleu and Potatoes Casserole
- 12 small golden potatoes (washed and sliced)
- ¼ cup butter (unsalted preferred)
- ¼ cup flour (all-purpose)
- 2 cups milk (whole or 2% for creaminess)
- ½ teaspoon onion powder
- 1 teaspoon garlic salt
- Salt and pepper (to taste)
- 8 ounces cooked ham (diced; can substitute with turkey ham)
- 1 ½ cups cooked chicken (diced or shredded; rotisserie chicken works well)
- 2 cups shredded Swiss cheese (divided; can substitute with mozzarella or Provolone)
Step-by-Step Instructions
- Prepare the potatoes: Wash and slice the golden potatoes. Boil them in salted water for 7 to 10 minutes or until fork-tender. Drain and set aside.
- Make the sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually pour in the milk, whisking continuously until the mixture is smooth and creamy.
- Season the sauce: Stir in the onion powder, garlic salt, and salt and pepper to taste. Remove from heat once fully combined.
- Assemble the casserole: Lightly grease a 9×9 inch square baking dish. Spread about ¼ cup of the sauce on the bottom. Layer half of the potatoes, followed by half of the ham and half of the chicken. Pour half of the sauce over the layers and sprinkle with ½ cup of cheese.
- Repeat the layers: Add the remaining potatoes, ham, chicken, and sauce. Top with another ½ cup of cheese.
- Bake: Preheat the oven to 375°F (190°C). Bake the casserole for 25 to 30 minutes or until heated through.
- Add the final cheese layer: Sprinkle the remaining 1 cup of cheese on top and bake for an additional 3 to 5 minutes or until the cheese is melted and bubbly.
- Serve: Let the casserole cool slightly before serving. Enjoy your creamy, cheesy Chicken Cordon Bleu and Potatoes Casserole!
Perfect Pairings: Serving Suggestions
This Chicken Cordon Bleu and Potatoes Casserole is a hearty dish that pairs beautifully with a fresh green salad or steamed vegetables like broccoli or green beans. For a complete meal, serve with crusty bread or garlic knots to soak up the creamy sauce. A light white wine, such as Chardonnay or Pinot Grigio, complements the flavors perfectly.
Make It Your Own: Recipe Variations
Feel free to customize this casserole to suit your taste! Swap the Swiss cheese for mozzarella or provolone for a milder flavor, or add a sprinkle of Parmesan for extra richness. For a lighter version, use turkey ham or rotisserie chicken. You can also add a layer of sautéed spinach or mushrooms for a veggie boost.
Time-Saving Tips for Busy Cooks
To save time, use pre-cooked rotisserie chicken and pre-diced ham. You can also slice the potatoes ahead of time and store them in water in the fridge. If you’re really pressed for time, skip boiling the potatoes and layer them raw—just extend the baking time by 10-15 minutes to ensure they’re tender.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or bake in a 350°F oven for 10-15 minutes until warmed through. Add a splash of milk before reheating to keep the sauce creamy.
Equipment You’ll Need
For this recipe, you’ll need a medium saucepan for the sauce, a 9×9-inch baking dish, and a whisk to ensure a smooth, lump-free sauce. A sharp knife and cutting board are essential for prepping the potatoes, ham, and chicken. A cheese grater is handy if you’re shredding your own cheese.
Chicken Cordon Bleu and Potatoes Casserole Recipe
Ingredients
- 12 small golden potatoes
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/2 teaspoon onion powder
- 1 teaspoon garlic salt
- salt and pepper to taste
- 8 ounces cooked ham diced
- 1 1/2 cups cooked chicken diced or shredded
- 2 cups shredded Swiss cheese divided (could also use mozzarella or Provolone cheese)
Instructions
- Wash and slice yellow potatoes and boil them for about 7 to 10 minutes or until fork tender.
- In a medium sauce pan melt the butter over medium heat. Then add in the flour and stir with a whisk until well blended. Then add in milk and continue stirring with a whisk until smooth and creamy.
- Then stir in onion powder, garlic salt, and salt and pepper.
- Lightly grease a 9 x 9 inch square baking dish. Cover bottom of pan lightly with about 1/4 cup of the sauce. Spread half of the sliced potatoes in the bottom of the pan. Top with half of the ham and half of the chicken. Pour half of the sauce and then top with about 1/2 cup of cheese. Then repeat layers starting with potatoes, ham, chicken, sauce and 1/2 cup of cheese.
- Bake in 375 oven for 25 to 30 minutes until heated through. Then top with remaining 1 cup of cheese and cook for a few more minutes until cheese is melted.