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Sana Yousaf

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American, French
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. Cook the pasta: Boil egg noodles (or your chosen pasta) until al dente, about 6-8 minutes. After draining, set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Add the topping (optional): If using breadcrumbs, mix panko with melted butter and sprinkle over the casserole for a crispy finish.
  7. Bake: Place the casserole in the oven and bake for 25-30 minutes until the cheese is bubbly and the top is golden brown.
  8. 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.

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