Description

A comforting casserole version of the classic Chicken Cordon Bleu with layers of chicken, ham, Swiss cheese, and a creamy Dijon‑lemon sauce, topped with golden cheese.

Ingredients

6 cups shredded cooked chicken (about 2 lb)
6 oz diced ham
5 oz Swiss cheese slices
4 oz (½ cup) butter, melted
6 oz cream cheese, softened
1 Tbsp Dijon mustard
1 Tbsp dry white wine (optional)
1 oz fresh lemon juice
½ tsp salt

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Instructions

Preheat oven to 350 °F (175 °C) and grease a 9×13″ baking dish.
Layer shredded chicken evenly in the bottom, then scatter diced ham on top.
In a bowl, mix together melted butter, cream cheese, Dijon, white wine (if using), lemon juice, and salt until smooth and creamy.
Spread the sauce evenly over the chicken and ham.
Arrange Swiss cheese slices over the sauce.
Bake for 30–40 minutes until bubbly and heated through.
For a golden bubbly top, broil for 1–2 minutes—watch carefully to avoid burning.

Notes

Substitute mild cheeses like provolone, mozzarella, or Havarti if preferred.
If using dry chicken, increase sauce by 1.5× or add ¼ cup chicken broth.
You can skip shredding by using cooked chicken tenderloins: bake, drain, and lay whole.
Serve with green veggies, salad, or mashed cauliflower to balance richness.