Creamy Chicken Cordon Bleu Potato Tot Bake Tips, FAQ & printable recipe

Tips for success

For an extra level of flavor, you can lightly season the chicken and ham with a pinch of black pepper or dried herbs before adding the sauce. If you enjoy a bit of heat, a dash of cayenne pepper or crushed red pepper flakes mixed into the Dijon sauce can provide a subtle, welcome kick that complements the creaminess of the Swiss cheese.

To ensure the potato tots stay as crispy as possible, avoid covering the baking dish with foil during the baking process.

If you notice the cheese browning too quickly before the tots are crisp, you can tent a piece of foil loosely over the top for the last few minutes, but ensure the tots remain exposed to the dry heat of the oven for the majority of the cooking time.

Variations

• Bacon and Mushroom Twist: Incorporate 1/2 cup of sautéed sliced mushrooms and 4 strips of crumbled, cooked bacon into the base layer for an earthy, smoky flavor profile that complements the Swiss cheese beautifully.
• Spicy Dijon Version: Whisk 1 tablespoon of hot sauce or a teaspoon of smoked paprika into the creamy Dijon sauce to add a deeper, spicier dimension to the classic Cordon Bleu flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the dish has cooled completely before refrigerating to maintain the best quality.

Reheat

Reheat individual portions in the oven or a toaster oven at 350°F (175°C) until heated through and the tots have regained some crispness.

If you have leftovers, allow them to cool at room temperature for no more than 2 hours before transferring the contents to an airtight container. Keep the container in the refrigerator to maintain freshness.

Because the potato tots lose their crispness over time, it is best to consume the leftovers within 2 to 3 days for the optimal texture and flavor experience.

You can assemble the chicken, ham, and sauce base ahead of time and store it in the refrigerator. However, it is recommended to add the Swiss cheese and the potato tots just before you are ready to bake. This prevents the tots from absorbing moisture from the sauce, which would cause them to become soggy rather than crispy when they finally go into the oven.

Serving ideas

Serve this dish directly from the baking dish, using a large spatula to lift out generous squares. Because it is a rich and hearty meal, it pairs beautifully with a side of steamed green beans or a crisp garden salad with a light vinaigrette.

The acidity of the salad helps balance the richness of the creamy Dijon sauce and the savory notes of the ham and Swiss cheese.

For a more complete meal, consider serving alongside roasted asparagus or a simple cucumber salad. The freshness of these sides provides a welcome contrast to the warm, comforting nature of the casserole.

Ensure that you have a serving spoon ready to portion out the casserole while it is still hot, as the sauce will thicken as it cools, creating a more decadent texture.

Frequently asked questions

Recipe card

Creamy Chicken Cordon Bleu Potato Tot Bake

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 6

Ingredients

• 2 cups cooked chicken, cubed
• 1 cup diced ham
• 1 1/2 cups creamy Dijon sauce
• 2 cups shredded Swiss cheese
• 32 oz frozen potato tots

Instructions

1. Preheat the oven to 400°F (200°C). In a large 9x13 inch baking dish, evenly spread the cubed cooked chicken and diced ham across the bottom. Ensure the meat is distributed in a single layer to allow the sauce to coat every piece effectively during the baking process.
2. Pour the creamy Dijon sauce over the chicken and ham mixture. Use a spoon to gently spread the sauce so it reaches all corners of the dish. Sprinkle the shredded Swiss cheese generously over the top of the sauce layer, ensuring an even coverage for a perfectly melted crust.
3. Arrange the frozen potato tots in uniform rows on top of the cheese layer. Place the dish into the preheated oven and bake for 35 minutes, or until the tots are crisp and golden brown. Ensure the center of the casserole reaches an internal temperature of at least 165°F (74°C) for the poultry. Remove from the oven and let it rest for 5 minutes before serving.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

480

Protein

22.5 g

Carbohydrates

38 g

Fat

26 g

Fiber

3 g

Sugar

2.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.