Chicken Cordon Casserole

This is one of those recipes that takes me a little bit longer to put together so we don’t have it as often as some of the other recipes. It is also a bit more expensive to make so it is a treat when we do have it.

Chicken Cordon Casserole


  • 4-5 boneless, skinless chicken breasts, thinly sliced
  • 10 – 12  slices of ham
  • 10 – 12 slices of Swiss cheese
  • 1 t. black pepper
  • 1t. salt
  • 1/2 c. butter or margarine
  • 1/2 c. flour
  • 1 c. chicken broth
  • 3 T. Dijon Mustard
  • 2 c. crackers, crushed
  • 1/3 c. Parmesan cheese, grated
  • 1 T. garlic powder
  • 1 T. onion powder
  • 1 T. parsley
  • 1/3 c. butter or margarine, melted


Preheat your oven to 350.

Grease a 9 x 13 casserole dish.

In a medium saucepan over medium heat, melt the butter or margarine and whisk in the flour until well combined.

Slowly add the chicken broth making sure to stir well.

When the sauce starts to thicken add the mustard, salt, and pepper.  Stir and remove from heat.

Mix the Parmesan cheese, crackers, garlic powder, onion powder, and parsley. Set to the side.

Pour a small amount of the sauce on the bottom of the pan.

Place the chicken in the bottom of the pan and season with salt and pepper, as desired.

Drizzle the chicken with the sauce.

Place the ham slices in a layer over the chicken.

Then layer the Swiss cheese.

Spread the sauce over the cheese.

Sprinkle on the cracker and cheese mixture.

Drizzle with melted butter.

Bake for 40 – 45 minutes, until the chicken is cooked and the topping has browned.


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