Chicken Cordon Bleu Casserole Recipe
A creamy, cheesy casserole packed with chicken, ham, and Swiss cheese, inspired by the classic chicken cordon bleu, is perfect for an easy family dinner.
Ingredients
- 4 cups cooked chicken shredded or cubed (rotisserie chicken works great!)
- 2 cups diced ham use deli ham or leftover holiday ham
- 2 cups shredded Swiss cheese or a Swiss-Gruyère blend for extra flavor
- 8 oz egg noodles cooked al dente (or penne for a heartier texture)
- 1 can 10.5 oz cream of chicken soup (or homemade for a fresher taste)
- 1 cup of sour cream or, for a lighter alternative, Greek yogurt1/2 cup milk (whole or 2% for creaminess)
- 1 tbsp Dijon mustard adds a tangy kick
- 1 tsp garlic powder
- 1 tsp onion powder
- To taste add salt and pepper.
- 1 cup panko breadcrumbs optional, for a crunchy topping
- 2 tbsp melted butter for the breadcrumb topping
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven: Set the oven temperature to 175°C (350°F). Grease a 9 x 13-inch baking dish with non-stick spray or butter.
- Cook the pasta: Boil egg noodles (or your chosen pasta) until al dente, about 6-8 minutes. After draining, set aside.
- Mix the creamy base: In a large bowl, whisk together cream of chicken soup, sour cream, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
- Combine the main ingredients: Add the cooked pasta, shredded chicken, diced ham, and 1.5 cups of Swiss cheese to the creamy mixture. Stir until the coating is uniform.
- Assemble the casserole: Evenly distribute the mixture in the baking dish that has been prepared. Add the remaining 1/2 cup of Swiss cheese on top.
- Add the topping (optional): If using breadcrumbs, mix panko with melted butter and sprinkle over the casserole for a crispy finish.
- Bake: Place the casserole in the oven and bake for 25-30 minutes until the cheese is bubbly and the top is golden brown.
- Garnish and serve: Before serving, take it out of the oven, sprinkle it with fresh parsley, and let it rest for five minutes.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Assemble (without breadcrumbs), wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Substitutions: Use gluten-free pasta and soup for a gluten-free version, or swap ham for turkey.
- Make it spicy: Add cayenne or red pepper flakes for a kick.
- Reheating: Reheat in the oven at 300°F, covered, for 15-20 minutes, or microwave individual portions with a splash of milk.