Gluten free chicken cordon bleu casserole is how I break out of the ground beef dinner rut without spending my whole evening in the kitchen. All those fancy flavors - creamy Dijon cheese sauce, smoky ham, crunchy topping - in one baking dish with zero fuss. It also happens to be the smartest thing you can do with leftover chicken and that Easter ham nobody wants to look at anymore.
Listen, I love the idea of chicken cordon bleu. That name alone sounds like something you'd order at a nice restaurant. But the classic stuffed and rolled version was never going to happen on a Tuesday. A casserole with all the same flavors? That's my kind of math.
I built a creamy Dijon cheese sauce using gluten free flour and garlic infused olive oil, added Swiss and Parmesan, and finished it with a crunchy panko topping that toasts up golden in the oven. It is great for using up rotisserie chicken, slow cooker chicken, or any leftover chicken you have sitting in the fridge.
If you need an easy way to get cooked chicken ready ahead of time, cooking chicken breasts in the crock pot is one of my favorite Sunday shortcuts and future you will be grateful.
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Why You'll Love This Recipe
- Classic cordon bleu flavor without the complicated steps
- Uses up leftover chicken - rotisserie, slow cooker, or whatever you have
- From-scratch cheese sauce that is actually easy to make
- Gluten free and easily modified to be low FODMAP
- Feeds eight people from one baking dish
What You'll Need
- Cooked Chicken - Rotisserie chicken is the fastest option. Diced slow cooker chicken or any leftover cooked chicken works great. Plan for about six cups diced.
- Ham - Smoked ham is the move here. Skip the honey ham or brown sugar ham - too sweet, and it throws off the whole flavor balance. Ham steaks diced up are my first choice, but deli ham, Canadian bacon, or leftover baked ham will all work.
- Garlic Infused Olive Oil - This replaces the butter in the roux and keeps things low FODMAP. All the savory depth, none of the gut drama. Butter works here too if that is what you have.
- Gluten Free Flour - Use a 1-to-1 gluten free flour blend with xanthan gum. This recipe was tested with Bob's Red Mill 1-to-1 in the blue bag. For the best result, use the same.
- Milk - Use anything but skim. You need the fat for a smooth, creamy sauce. Lactose-free milk works great as a low-lactose swap.
- Dijon Mustard + Lemon Juice - These two are what give cordon bleu its signature tangy flavor. Do not skip them.
- Swiss Cheese + Parmesan - Swiss melts into the sauce and gives it that classic flavor. Parmesan goes into the sauce and onto the topping for an extra savory punch.
- Gluten Free Panko Bread Crumbs - This is what makes the top crunchy and golden. Store-bought gluten free panko works well. If you want a budget-friendly option, I have a one-step homemade gluten free bread crumbs recipe that costs almost nothing to make.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking dish with nonstick cooking spray or softened butter.
Step 2: Add the diced chicken and cubed ham to the prepared baking dish. Stir to combine and spread into an even layer. Set aside.
Step 3: In a large skillet over medium heat, add the garlic infused olive oil and gluten free flour. Whisk until no white streaks remain and the flour cooks for a full minute or two.
Step 4: Add half of the milk and whisk until smooth, then pour in the remaining milk and whisk again.
Step 5: Add the Dijon mustard, lemon juice, shredded Parmesan, salt, and pepper. Whisk until the sauce thickens. Stir in the shredded Swiss cheese until melted and smooth.
Step 6: Pour the cheese sauce over the chicken and ham. Stir gently and press everything into an even layer.
Step 7: Sprinkle the gluten free panko bread crumbs evenly over the top, followed by the grated Parmesan. Drizzle melted butter over the entire topping.
Step 8: Bake uncovered for 35 to 45 minutes or until the bread crumbs are toasted and the edges are bubbling. Remove from the oven and serve right away.
Tips and Tricks
Do not rush the roux. In Step 3, let the flour and oil cook together for a full minute before adding any milk. This removes that raw flour taste and sets you up for a smooth sauce.
Keep whisking while the sauce thickens. Walk away and it will clump. Stay close, keep whisking, and it comes together in just a few minutes.
Dice the chicken and ham into similar-sized pieces. This helps everything bake evenly and makes sure each scoop has a good mix of both.
Want extra toasty panko on top? Run the broiler for the last 2 to 3 minutes of bake time. Watch it closely, but the extra crunch is worth it. I do the same for my gluten free cheesy potatoes when I want that golden top. Works like a charm.
If the sauce feels a little thick before it goes in the oven, that is fine. It loosens as it bakes and settles into the chicken and ham beautifully.
Meal Prep This Recipe
This casserole is made for working ahead. Here is how to break it up so dinner on a busy night is basically just assembly.
- Dice the chicken and ham up to two days ahead and store them in an airtight container in the refrigerator.
- Make the cheese sauce up to two days in advance. It will thicken as it cools - that is fine. Reheat it gently on the stovetop or in the microwave, add a splash of milk to loosen it back up, and pour it over the casserole when you are ready.
- Do not add the panko topping until right before baking. Gluten free panko absorbs moisture fast. Add it right before the dish goes in the oven so it toasts instead of steams.
Ingredient Swaps
Chicken Options: Any cooked chicken works here. Rotisserie chicken saves the most time. For a bigger batch or meal prep week, slow cooker chicken is a reliable option that keeps well in the fridge.
Ham Options: Ham steaks, deli ham, Canadian bacon, or leftover baked ham. Just skip anything pre-glazed or sweetened - it will make the casserole taste more sweet and salty than savory.
Oil or Butter: Garlic infused olive oil is the low FODMAP choice. Regular butter is a classic swap if needed.
Flour: Any 1-to-1 gluten free flour blend with xanthan gum. If you do not need to eat gluten free, all-purpose flour works using the same measurements.
Variations
Dairy Free Chicken Cordon Bleu Casserole: Use a dairy-free butter alternative for the sauce and topping, unsweetened coconut milk or oat milk in place of regular milk, and dairy-free shredded cheese. The sauce will be slightly thinner but still delicious.
Low FODMAP Chicken Cordon Bleu Casserole: Use garlic infused olive oil instead of butter, lactose-free milk, and confirm your ham and panko are free of high FODMAP ingredients. Swiss and Parmesan are both naturally low in lactose and work well in this recipe.
Spicy Version: Add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce before pouring it over the casserole. Not spicy, as my family would say. Just enough warmth to notice.
I haven't tested these variations in my kitchen. If you replace or add any ingredients, let us know how it turned out in the comments below!
Storing and Reheating
Store: Keep any leftovers in an airtight container in the refrigerator for up to four days.
Reheat: Place a serving on a microwave-safe plate and heat for 1 to 2 minutes or until warmed through. For a crispier topping, reheat in a 350 degree F oven for 10 to 15 minutes.
Freeze: Let the casserole cool completely. Freeze in a freezer-friendly container for up to three months. Defrost overnight in the refrigerator before reheating. The panko topping will soften after freezing - a few minutes under the broiler after reheating helps bring some of that crunch back.
FAQs
This recipe is designed for pre-cooked chicken. Raw chicken will release too much liquid during baking and thin out the cheese sauce. Rotisserie chicken, slow cooker chicken, or any cooked and diced leftover chicken are all great options.
Smoked ham is the best choice here. Honey ham or brown sugar ham is too sweet and throws off the savory cheese sauce. Ham steaks, deli ham, Canadian bacon, or leftover baked ham all work well.
Yes. Assemble the casserole up to 24 hours in advance and store it covered in the refrigerator. Add the panko topping right before baking so it stays crispy. Bake as directed and add a few extra minutes since it will go in cold from the fridge.
Yes, when made with a certified gluten free flour blend and gluten free panko bread crumbs. Double-check the labels on your ham and Dijon mustard for hidden gluten.
Crushed gluten free crackers or crushed gluten free cornflakes work as a substitute and still give you a nice crunchy topping.
Swiss is classic here, but Gruyere is a close swap with a slightly nuttier flavor. Monterey Jack melts smoothly and works for a milder version.
What To Serve With Chicken Cordon Bleu Casserole
This casserole is rich and filling on its own, so simple sides work best. Roasted vegetables or a green salad balance it out nicely. For a full comfort food spread, my green beans with lemon sauce are ready in 15 minutes and go with almost everything. For something heartier, almond milk mashed potatoes are creamy, dairy free, and a natural pairing with the cheesy sauce. Looking for more easy weeknight options? Browse all the gluten free recipes and see what catches your eye.
More Loveable Chicken Casserole Recipes
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Recipe
Gluten Free Chicken Cordon Bleu Casserole
Equipment
- Baking Pan 9x13-inch
Ingredients
Casserole:
- 6 cups cooked chicken diced (Note 1)
- 3 cups cooked ham cubed (Note 2)
Cheese Sauce:
- 4 tablespoons garlic infused olive oil butter will also work
- ¼ cup gluten free flour (Note 3)
- 2½ cups milk anything but skim
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- ⅓ cup Parmesan cheese shredded
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1 cup Swiss cheese shredded
Crunchy Topping:
- 2 cups gluten free panko bread crumbs (Note 4)
- ½ cup Parmesan cheese grated
- 2 tablespoons salted butter melted
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking dish with nonstick cooking spray or softened butter.
- Add the diced chicken and cubed ham to the prepared baking dish. Stir to combine and spread into an even layer. Set aside.
- In a large skillet over medium heat, add the garlic infused olive oil and gluten free flour. Whisk until no white streaks remain and the flour cooks for a full minute.
- Add half of the milk and whisk until smooth, then pour in the remaining milk and whisk again.
- Add the Dijon mustard, lemon juice, shredded Parmesan, salt, and pepper. Whisk until the sauce thickens. Stir in the shredded Swiss cheese until melted and smooth.
- Pour the cheese sauce over the chicken and ham. Stir gently and press everything into an even layer.
- Sprinkle the gluten free panko bread crumbs evenly over the top, followed by the grated Parmesan. Drizzle the melted butter over the entire topping.
- Bake uncovered for 35 to 45 minutes or until the bread crumbs are toasted and the edges are bubbling. Remove from the oven and serve right away.
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