Chicken cordon bleu bake keeps the familiar chicken, ham and Swiss combination in a casserole you can spoon onto plates. Broccoli fills out the dish, while a modest crumb topping adds texture without a heavy bread coating.
Tips for chicken cordon bleu bake
Use cooked, well-drained broccoli so its water does not thin the sauce. Whisk milk into the flour base gradually to avoid lumps. Freshly shredded Swiss melts more smoothly than thick slices.
Swaps and serving ideas
Leftover plain chicken may replace the raw chicken after matching its cooked yield and recalculating nutrition. Taste the ham before adding salt; the baseline uses none beyond the packaged ingredients. A crisp green salad is a good side.
Helpful equipment: mixing bowls help combine the filling or dressing without crowding a small bowl. Check its size and manufacturer’s instructions for your kitchen.
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Chicken Cordon Bleu Broccoli Bake
Ingredients
- 1 1/2 lb boneless skinless chicken breast raw, 3/4-inch pieces
- 8 oz fully cooked ham diced
- 12 oz frozen broccoli florets thawed, cooked and drained very well
- 4 oz Swiss cheese freshly shredded
- 1 1/2 cups 2% milk
- 1/2 cup low-sodium chicken broth prepared
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/3 cup panko breadcrumbs
- 1 tsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Heat oven to 375°F. Brush a 9-by-13-inch baking dish with the oil. Cook broccoli according to its package, drain thoroughly and blot dry. Cut large florets into bite-size pieces.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Cook chicken in two batches, about 5–7 minutes each, stirring until the thickest pieces reach 165°F. Transfer to a clean bowl with the ham and broccoli.
- Lower heat to medium and melt the remaining butter. Stir in flour for 1 minute. Whisk in broth, then milk a little at a time. Simmer 3–4 minutes, whisking until the sauce lightly coats a spoon.
- Take off heat. Stir in mustard, lemon juice, garlic powder, pepper and half the Swiss until melted. Fold sauce into the chicken mixture and spread in the dish. Add remaining Swiss, then panko.
- Bake 18–22 minutes until bubbling, the top is lightly golden and the center reaches 165°F. Rest 5 minutes, then divide into six equal portions.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat only the portion needed to 165°F, adding a splash of water or broth if needed; extra broth changes the estimate.
More meal ideas
For another familiar option, try Creamy Garlic Chicken & Broccoli Skillet. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 6 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.