This Chicken Cordon Bleu Casserole for One is a delicious and comforting twist on the classic Chicken Cordon Bleu. Made with tender seasoned chicken, savory ham, melted Swiss cheese, and a rich, creamy sauce, this easy single-serving casserole delivers all the flavors of the traditional dish without the hassle of stuffing and rolling chicken breasts. A buttery, golden breadcrumb topping adds the perfect crispy finish to every bite. It’s quick, cozy, and satisfying, making it a perfect choice for an easy weeknight dinner or a delicious meal for one.

Recipe Overview

Servings: 1
Prep Time: 10–15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Difficulty: Easy
Cuisine: American / Comfort Food

This Chicken Cordon Bleu Casserole for One is a creamy, cheesy, comforting meal made with tender chicken, savory ham, Swiss cheese, a rich homemade cream sauce, and a crispy breadcrumb topping.

It has all the classic flavors of Chicken Cordon Bleu without the extra work of stuffing and rolling a whole chicken breast.

Ingredients

For the Chicken

• 1 small boneless, skinless chicken breast, about 120–150 g
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon olive oil or cooking oil

For the Ham and Cheese Layer

• 2–3 slices deli ham
• 2 slices Swiss cheese
• 1 tablespoon grated Parmesan cheese

For the Creamy Sauce

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• ⅓ cup milk
• 2 tablespoons heavy cream
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper
• Small pinch of salt
• 2 tablespoons shredded Swiss cheese or mozzarella

For the Crispy Topping

• 2 tablespoons breadcrumbs
• 1 teaspoon melted butter
• 1 tablespoon grated Parmesan cheese
• Small pinch of dried parsley

Optional Ingredients

These ingredients are optional, but they can add extra flavor:

• 1 teaspoon Dijon mustard
• 1 tablespoon cream cheese
• 1 tablespoon chopped fresh parsley
• 1 tablespoon shredded mozzarella
• Pinch of paprika
• Pinch of Italian seasoning

Dijon mustard is especially good if you want a slightly tangy flavor similar to traditional Chicken Cordon Bleu.

Equipment

• 1 small oven-safe baking dish
• 1 small skillet or frying pan
• 1 small saucepan
• 1 mixing bowl
• Spoon or spatula
• Knife
• Cutting board
• Measuring spoons
• Oven

Preparation

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a small oven-safe baking dish with butter or cooking spray.

Set the dish aside while you prepare the chicken and sauce.

Step 2: Prepare the Chicken

Cut the chicken breast into small bite-sized pieces.

If the chicken breast is particularly thick, you can gently flatten it first so it cooks evenly.

Season the chicken with:

• Salt
• Black pepper
• Garlic powder
• Onion powder

Toss everything together until the chicken is evenly coated.

Cooking the Chicken

Step 3: Cook the Chicken

Heat a small skillet over medium heat.

Add ½ teaspoon olive oil.

Add the seasoned chicken pieces and cook for approximately 5–7 minutes, stirring or turning occasionally.

The chicken should be completely cooked through.

For food safety, the thickest piece of chicken should reach an internal temperature of 165°F (74°C).

Once cooked, remove the chicken from the skillet and set it aside.

Making the Creamy Sauce

Step 4: Melt the Butter

Place a small saucepan over medium-low heat.

Add 1 tablespoon butter.

Allow the butter to melt completely.

Step 5: Add the Flour

Add 1 tablespoon all-purpose flour to the melted butter.

Whisk continuously for about 30–60 seconds.

Do not let the flour become dark brown. You are simply creating a smooth base for the sauce.

Step 6: Add the Milk

Slowly pour in ⅓ cup milk while whisking continuously.

Keep whisking until the mixture becomes smooth.

Adding the milk gradually helps prevent lumps.

Step 7: Add the Cream and Seasonings

Add:

• 2 tablespoons heavy cream
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper
• Small pinch of salt

Continue cooking for approximately 2–3 minutes, stirring frequently, until the sauce begins to thicken.

Step 8: Add the Cheese

Add 2 tablespoons shredded Swiss cheese.

If desired, add 1 teaspoon Dijon mustard as well.

Stir gently until the cheese melts completely and the sauce becomes smooth and creamy.

If the sauce becomes too thick, add 1–2 tablespoons of milk to loosen it.

Assembling the Casserole

Step 9: Add the First Chicken Layer

Place about half of the cooked chicken into the bottom of the greased baking dish.

Spread it out into an even layer.

Step 10: Add the Ham

Place 2–3 slices of deli ham over the chicken.

You can leave the ham in slices or cut it into smaller pieces before adding it.

Step 11: Add the Cheese

Place 2 slices of Swiss cheese over the ham.

If the slices are large, tear them into smaller pieces so the cheese is distributed evenly.

Step 12: Add the Remaining Chicken

Add the remaining cooked chicken over the cheese layer.

Spread it evenly.

Step 13: Add the Cream Sauce

Pour the prepared creamy sauce over the chicken.

Use a spoon or spatula to spread the sauce evenly over the casserole.

Make sure most of the chicken is coated with the sauce.

Preparing the Crispy Topping

Step 14: Make the Breadcrumb Mixture

In a small bowl, combine:

• 2 tablespoons breadcrumbs
• 1 teaspoon melted butter
• 1 tablespoon Parmesan cheese
• Small pinch of dried parsley

Mix everything together until the breadcrumbs are lightly coated with butter.

Step 15: Add the Topping

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

For an extra-cheesy casserole, you can also sprinkle 1 tablespoon shredded mozzarella over the breadcrumbs.

Baking

Step 16: Bake the Casserole

Place the baking dish in the preheated 375°F (190°C) oven.

Bake for approximately 20–25 minutes.

The casserole is ready when:

• The sauce is bubbling around the edges.
• The cheese is completely melted.
• The top is golden brown.
• The casserole is heated all the way through.

Step 17: Optional Broiling

If you want an especially golden and crispy top, turn on the oven broiler for the final 1–2 minutes.

Watch it carefully because breadcrumbs and cheese can brown very quickly under the broiler.

Resting

Step 18: Let It Rest

Remove the casserole from the oven and allow it to rest for about 5 minutes before serving.

This gives the sauce a little time to thicken and allows the layers to settle.

Serving

Serve the casserole warm, either directly from the baking dish or transferred to a small serving plate.

You can garnish it with:

• Fresh chopped parsley
• Extra Parmesan cheese
• Freshly ground black pepper
• A little shredded Swiss cheese

What to Serve With It

This casserole is filling on its own, but it also pairs nicely with:

• Green salad
• Steamed broccoli
• Roasted vegetables
• Green beans
• Garlic bread
• Mashed potatoes
• Steamed rice

For a lighter meal, serve it with a simple green salad or steamed vegetables.

Important Notes

Chicken

Make sure the chicken is completely cooked before assembling the casserole.

The internal temperature should reach 165°F (74°C).

Cheese

Swiss cheese gives this recipe the most traditional Chicken Cordon Bleu flavor.

If Swiss cheese is unavailable, you can substitute:

• Mozzarella
• Provolone
• Mild cheddar
• Monterey Jack

Each cheese will give the casserole a slightly different flavor.

Ham

Regular deli ham works very well.

For a stronger flavor, you can use smoked ham.

Sauce

Do not make the sauce extremely thick before baking.

The sauce will continue to thicken in the oven.

If it becomes too thick while cooking, add a little extra milk.

Breadcrumbs

Panko breadcrumbs are an excellent choice if you want a crunchier topping.

Regular breadcrumbs will give you a softer, finer topping.

Baking Dish

Use a small individual-sized baking dish.

A large baking dish will spread the ingredients into a very thin layer and may cause the casserole to dry out.

Easy Shortcut Version

If you already have cooked chicken available, you can make this casserole much faster.

Use approximately 1 cup cooked shredded or chopped chicken instead of cooking a raw chicken breast.

Layer the cooked chicken, ham, and cheese in the baking dish.

Prepare the cream sauce, pour it over the top, add the breadcrumb topping, and bake at 375°F (190°C) for approximately 15–20 minutes.

This is an excellent way to use leftover roasted or grilled chicken.

Variations

Broccoli Chicken Cordon Bleu Casserole

Add approximately ¼ cup cooked broccoli to the casserole.

Place the broccoli between the chicken and ham layers.

The broccoli adds color, texture, and extra vegetables.

Extra Cheesy Version

For an extra-rich casserole:

• Add 1 extra tablespoon cheese to the sauce.
• Add 1 tablespoon mozzarella to the filling.
• Sprinkle another tablespoon of cheese over the top before baking.

Spicy Version

For a little heat, add:

• Pinch of red pepper flakes
• ¼ teaspoon paprika
• Small pinch of cayenne pepper

Adjust the amount according to your preferred spice level.

Mushroom Version

Sauté approximately ¼ cup sliced mushrooms in a little butter until softened.

Add the mushrooms to the chicken layer before assembling the casserole.

Storage

If you have leftovers, allow the casserole to cool slightly.

Transfer it to an airtight container and refrigerate.

For best quality, consume the leftovers within 2–3 days.

Reheating

Microwave

Reheat in the microwave in short intervals until heated through.

If the casserole seems dry, add approximately 1 tablespoon milk or cream before reheating.

Oven

Place the casserole in an oven-safe dish and reheat at approximately 350°F (175°C) until hot throughout.

Cover loosely with foil if the top starts browning too much.

Recipe Tips

Tip 1: Use Freshly Grated Cheese

Freshly grated cheese generally melts more smoothly into the sauce.

Tip 2: Don’t Overcook the Chicken

Since the chicken will be baked again in the casserole, avoid overcooking it during the initial cooking stage.

Tip 3: Season Every Layer

A small amount of seasoning in the chicken and sauce makes the final casserole much more flavorful.

Tip 4: Add Dijon Mustard

A small amount of Dijon mustard gives the creamy sauce a subtle tang that works particularly well with ham and Swiss cheese.

Tip 5: Make the Topping Just Before Baking

For the crispiest topping, mix the breadcrumbs with butter shortly before adding them to the casserole.

Complete Ingredient Summary

Chicken

• 1 small boneless, skinless chicken breast
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Olive oil

Ham and Cheese

• 2–3 slices deli ham
• 2 slices Swiss cheese
• Parmesan cheese

Cream Sauce

• Butter
• All-purpose flour
• Milk
• Heavy cream
• Swiss cheese
• Garlic powder
• Black pepper
• Salt
• Optional Dijon mustard

Crispy Topping

• Breadcrumbs
• Butter
• Parmesan cheese
• Dried parsley

Final Result

The finished Chicken Cordon Bleu Casserole should have tender chicken, savory ham, melted Swiss cheese, a creamy sauce, and a golden crispy breadcrumb topping.

It gives you all the comforting flavors of traditional Chicken Cordon Bleu in a simple single-serving casserole that doesn’t require stuffing, rolling, or complicated preparation.

Chicken Cordon Bleu Casserole for One

Recipe by Brandi A.

0.0 from 0 votes

Servings

4.8

servings

Prep time

45

minutes

Cooking time

25

minutes

Calories

1130

kcal

Ingredients

• Crumb Topping
  1/3 cup panko breadcrumbs
  2 tablespoons unsalted butter
  1 tablespoon finely grated Parmesan cheese
  1 pinch freshly ground black pepper
  Chicken
  1 large skinless, boneless chicken breast (about 8 ounces)
  1/8 teaspoon salt
  1/8 teaspoon freshly ground black pepper
  1 pinch cayenne pepper
  1 pinch fresh thyme leaves
  2 tablespoons heavy cream
  1 rounded teaspoon Dijon mustard
  1 ounce diced smoked ham
  1 ounce Gruyere cheese, grated

Directions

• Preheat the oven to 425 degrees F (220 degrees C).
  
  For topping, place panko in a small bowl; add in butter, Parmesan, and season with pepper. Stir together until evenly combined and mixture resembles coarse sand; set aside.
  
  Cut  chicken into 1/2-inch cubes and transfer into a bowl. Season with salt, black pepper, cayenne, thyme, and salt. Add cream, Dijon, ham, and 2/3 of the grated Gruyere. Stir to combine, and transfer into a small baking dish. Top evenly with remaining 1/3 of the cheese, 
  
  Spoon crumb mixture evenly over the top. Poke crumbs down lightly into the chicken mixture with the tip of the spoon before evening out the top.
  
  Bake in the preheated oven until chicken is cooked through, the casserole is bubbling around the edges, and the top is nicely browned, about 25 minutes. Let rest for 5 minutes before serving.