Chicken Cordon Bleu Casserole

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
2. Spread the cooked chicken evenly in the dish, then layer the diced ham over the top.
3. In a bowl, combine the cream of chicken soup, milk, sour cream, Dijon mustard, garlic powder, and onion powder. Mix until smooth. Pour this mixture evenly over the chicken and ham.
4. Sprinkle the shredded Swiss cheese across the top.
5. In a separate bowl, mix the crushed Ritz crackers with melted butter. Sprinkle the buttery crumbs over the casserole.
6. Bake for 25 to 30 minutes, or until the casserole is hot and bubbly with a golden, crisp topping.
7. Garnish with chopped chives and serve warm.

Variations

• Use smoked ham for a deeper, more robust flavor.
• Swap Swiss for Gruyère or provolone for a different cheesy profile.
• Add steamed broccoli or spinach for a vegetable boost.
• Replace Ritz crackers with panko for an extra-crunchy topping.
• Add a pinch of paprika to the topping for warmth and color.

Tips

• Ensure the cracker topping is evenly coated in butter so it browns perfectly.
• Cut the ham and chicken into uniform pieces for consistent bites.
• Let the casserole sit for 5 minutes before serving so the sauce thickens slightly.
• Pair with a crisp green salad or roasted vegetables to balance the richness.
• Leftovers reheat wonderfully—cover with foil and warm in the oven to keep the topping crisp.