Chicken Cordon Bleu Casserole

Creamy, cheesy, and topped with a buttery crunch, this easy chicken and ham casserole delivers all the classic flavors without the extra work.

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 40

resting time 10

Total Time 1

Servings servings

Calories 436kcal

Author Deb Clark

Ingredients

4-6 cups cooked chopped chicken
2 cups diced ham
1½ cups sour cream
2 cups grated swiss cheese
2 teaspoon dijon mustard
1 teaspoon ranch dressing mix
10.5 ounce can cream of chicken soup
¼ cup butter melted
1 sleeve Ritz crackers* crushed

Instructions

Preheat oven to 350 degrees. Lightly spray a 10.5" x 7.5-inch baking dish with cooking spray.
Combine chicken, ham, sour cream, Swiss cheese, dijon mustard, ranch dressing mix, and cream of chicken soup. Spread into prepared pan.
Combine crushed crackers and melted butter. Sprinkle over top of chicken mixture.
Bake uncovered 30 to 40 minutes until hot and bubbly. If the crackers start to over-brown cover with aluminum foil.

Notes

If you're not using Ritz crackers you'll need about 1 ½ cups of cracker crumbs.

To make this casserole ahead of time, Assemble the casserole without the topping, cover, and refrigerate for up to 2–3 days. Add the cracker topping right before baking so it stays crisp.

Storage tips - Allow to cool completely and store leftovers in a covered container in the fridge for 3-4 days. You can freeze it before or after baking. For best results, leave off the topping until you’re ready to bake, then add it fresh so you still get that buttery crunch.

Nutrition