Creamy Chicken Casserole – Made with cubed ham and chicken in a cream sauce seasoned with Dijon mustard and cayenne, smothered in melted Swiss cheese, and topped with a buttery crispy breadcrumb topping. It’s all done in one skillet using a handful of fresh wholesome ingredients. No canned condensed soups here!
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When there’s a chill in the air and the leaves start to turn, it becomes all about the warm comfort meals in my house. Soup is a must, but so are casseroles!
We love a family-friendly casserole. Whether it’s a hash brown ham and cheese casserole in the morning or a chicken thigh mushroom casserole for dinner, we devour them all!
This creamy chicken and ham casserole is one of our new favorites and I just know you’re going to love it too. It’s a simple casserole made with the flavors of the classic chicken cordon bleu without all the fuss of rolling chicken cutlets!
Casseroles, like this chicken cordon bleu casserole, are great for making ahead to have it ready to bake on busy weeknights. It’s also nice to be able to sit down for Sunday dinner with the family and share in the deliciousness that is this chicken casserole recipe!
Ingredients Needed
- Ham: Cut into cubes. This is the perfect opportunity to use leftover ham from Thanksgiving or Christmas dinner. If you’re not using leftovers, grab a ham steak from the store and cut it into cubes.
- Chicken: Same with the chicken. Use leftovers if you have them. A great way to prevent waste! Use about 4 cups of cooked cubed or shredded chicken.
- Salt & Pepper: To taste.
- Swiss Cheese: Freshly grated from a block of Swiss cheese, this signature flavor in a chicken classic cordon bleu recipe is a welcome addition to the creaminess in the sauce. It adds a lovely sharpness.
- Onion: An aromatic that provides a wonderful flavor to the base of the sauce.
- Butter: Used to sauté the meat as well as the onions for extra flavor.
Flour: Since we’re not using any condensed soups we need the flour to help thicken up the sauce. - Ground Mustard and Cayenne Pepper: Both seasonings add a kick! One tangy and pungent and the other one spicy. They cut through the cream nicely adding to the sharp flavor of the Swiss cheese.
- Whole Milk: I like to use whole milk because it has enough fat that gives the sauce richness without being too watery.
Fresh Parsley: Finely chopped for garnish. - For the Topping: Breadcrumbs, Swiss cheese, and butter. You can use Panko breadcrumbs or regular breadcrumbs, it’s up to you.
If you’re looking for a casserole to make with leftover turkey, you’ll love my creamy and cheesy turkey potato casserole recipe too!
How to Make Chicken Casserole
Step 1: Melt 1 Tablespoon of butter in an oven-proof skillet over medium heat. If you don’t have an oven-proof skillet that’s ok, it just makes it easier not to have to transfer everything to a casserole dish. Season the chicken with salt and pepper and cook it for about 5-10 minutes, stirring occasionally. Once it’s cooked through, transfer it to a paper towel-lined plate.
Step 2: In the same skillet, cook the ham until browned. This should be about 4-5 minutes. Transfer the diced ham to the plate with the chicken.
Step 3: Again, using the same skillet, add the butter and onion and sauté until the onion is softened. Stir a few times.
Step 4: Then, stir in the flour, ground mustard, and cayenne pepper. Whisk until everything is combined.
Step 5: Slowly pour in the milk, continuously whisking until everything comes up to a gentle boil and the mixture is smooth and free of any flour lumps. Season with salt and pepper and continue to cook for a couple of minutes until the sauce thickens.
Step 6: Add the cooked chicken and ham back into the skillet and add the Swiss cheese. Stir to combine until the cheese melts. Sprinkle the topping over the chicken and transfer the skillet to the oven to bake, uncovered, for 25-30 minutes until bubbly. The topping should be golden brown.
Serve garnished with fresh parsley and serve with pasta or salad on the side. Enjoy!
What to Serve with Creamy Chicken Casserole
This is great for serving over egg noodles, rice, or pasta to complete your meal. If you’re looking for something a little lower in carbs, feel free to enjoy it with a simple side salad or some mixed veggies on the side.
You may even want to keep a basket of bread on the table to scoop up all that yummy, creamy sauce.
Recipe Tips
- If you’re using previously cooked chicken, this creamy chicken casserole will be even faster. Just add it to the skillet to heat through and continue on with the rest of the steps. Don’t overcook it, the last thing you want is dry chicken!
- No cast-iron skillet? No problem. Use any large skillet and when it comes time to bake it, transfer the creamy filling to a 9 x 13 casserole dish and then add the topping. Bake as directed.
- A different cheese. One of the best things about a homemade recipe is that you can always tweak it to suit your tastes. If Swiss cheese isn’t your family’s favorite, feel free to swap it with whatever is. Cheddar, Havarti, Gouda, Mozzarella, or Provolone can all be used.
FAQs
Can I add vegetables to my creamy chicken casserole?
Absolutely! What a great way to sneak in some veggies. Try adding diced bell peppers, mushrooms, peas, carrots, zucchini, or even spinach would be great.
Can I use a different meat?
Sure thing. I mean, we’re straying from the idea of a chicken cordon bleu casserole, but hey, it’s yours to do as you like! You can make this with leftover holiday turkey instead of chicken. Or, try sausage or bacon instead.
How should I store leftovers?
Keep leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven or the microwave, depending on how much you’re reheating at once.
Can I make it ahead of time?
Prepare and assemble the casserole up until the point of adding the topping. Cover it with plastic wrap and foil and keep it in the fridge for up to 2 days before baking it. When you’re ready to bake it, add the topping and bake as directed.
Keep in mind that you can add the topping ahead of time, it just may become soggy the longer you leave it without baking it.
Creamy Chicken Casserole
Equipment
Ingredients
- 2 cups ham cubed
- 2 cups chicken breasts cut into small cubes (or use 4 cups of cooked chicken, cubed)
- salt and pepper to taste
- 1 large onion
- 6 tablespoons butter cubed, 1 for sautéing + 5 for the sauce
- 1/3 cup flour
- 1/4 teaspoon ground mustard
- 1/8 teaspoon nutmeg 100% optional
- 1/8 teaspoon cayenne pepper or to taste
- 2 cups milk whole milk
- 1 cup Swiss cheese shredded
- 1 tablespoon parsley finely chopped
Topping
- 1 1/2 cups bread crumbs
- 1/2 cup Swiss cheese shredded
- 1/4 cup butter melted
Instructions
- Preheat oven to 350F. Using an oven-proof skillet over medium heat, melt 1 tablespoon of butter. Season chicken with salt and pepper, to taste and add it to the skillet, cook until chicken is cooked thru stirring few times, about 5-10 minutes, transfer to a plate.
- To the same skillet add 2 cups of ham, cook until browned 4-5 minutes, stirring few times. Transfer ham to a plate with chicken.
Sauce
- Into the same skillet add onion and 5 tablespoons of butter, and saute until onion is tender about 5 minutes, stirring few times.
- After, stir in 1/3 cup of flour, 1/8 teaspoon of ground mustard, 1/8 teaspoon cayenne pepper and 1/8 teaspoon of nutmeg (optional), mix until everything is combined. Slowly pour in 2 cups of milk, whisking continuously. Bring it to a gently boil, season with salt and pepper, to taste. Cook until sauce thickens, about 2 minutes, stirring few times.
- Return ham and chicken back into the skillet with the sauce, add 1 cup of Swiss cheese and stir to combine. In a bowl combine all of the topping ingredients, then sprinkle over the top of the chicken. Bake uncovered for 25-30 minutes or until bubbly and golden color on top. Garnish with chopped parsley. Serve with pasta or salad. Enjoy!
Notes
Nutrition
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