This Chicken Cordon Bleu Casserole packs the beloved flavors from the classic dish into a creamy, cheesy, crunchy baked pasta. Filled with tender chicken, ham and Swiss cheese, it’s a family-friendly meal great any day of the week or for a get-together. It’s so quick to prepare and sure to be a winner at the dinner table!
Why You’ll Love This Recipe
Quick to Cook: All the classic flavors of Chicken Cordon Bleu, without the breading, frying (or sometimes oven-baking) step.
Comfort Food Destroyer: Creamy, cheesy and topped with crunchy breadcrumbs, this is the definition of comfort food.
Crowd-Pleaser: This casserole is hearty and flavorful; kids and adults will love it.
Adaptable: Use leftover chicken or ham, switch up the cheeses or adjust the seasonings to taste.
Key Ingredients
Pasta: Use some heft: Short pasta, like penne, rigatoni or rotini can cling to the creamy sauce, and create a more satisfying bite.
Chicken and Ham: The pair that lend this casserole its “cordon bleu” appeal. Use leftover roasted chicken, rotisserie chicken from the store, or cook a chicken yourself. As for the ham, deli cuts and cubed ham are great, too.
Swiss Cheese: The nutty flavor and tang of Swiss cheese are crucial to achieving that iconic flavor of the dish. For added creaminess, grate it yourself from a block.
Cream Cheese and Milk: These are the base for the thick, gooey cheese sauce; they add richness and a creamy, smooth consistency.
Panko Bread Crumbs: Lighter and crispier than regular bread crumbs, Panko is the topping that makes this casserole golden.
Cayenne Pepper: Just a dash gives subtle heat to the creamy sauce, complementing it rather than overshadowing it.
Full ingredient quantities and instructions can be found in the recipe card at the bottom of the post
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Directions
Step 1: Cook the Pasta
In a wide pot, bring salted water to a boil over medium-high heat.
Add your pasta and cook for al dente (about 11 minutes, longer for whole wheat pasta).
Drain the pasta, and return it to the pot.
Step 2: Mix Chicken and Ham
Carefully fold in the cooked and cubed chicken and ham with the drained pasta.
Mix it all through until combined.
Step 3: Prepare the Sauce
Preheat your broiler.
In a medium saucepan, combine:
1 cup of milk
4 ounces of cream cheese
1 tablespoon of minced onion
Stir for 5 minutes on low-medium heat till smooth and creamy.
Drizzle the sauce over the pasta mixture in the pot, tossing to coat.
Add:
1 C shredded Swiss cheese
Add salt, pepper and cayenne pepper to taste.
Step 4: Construct the Casserole
Pour the pasta mixture into a prepared baking dish.
Evenly sprinkle Panko breadcrumbs on top.
Drizzle about 2 tablespoons of melted butter over the breadcrumbs to aid browning and crisping.
Step 5: Broil and Serve
Transfer the baking dish under the broiler and let it bubble for about 4 minutes, until the topping is brown and crispy. Be careful not to burn it.
Take out of the oven and serve hot.
Serving Suggestions
Plain Greens: Serve alongside a light side salad of mixed greens, vinaigrette and sliced almonds to offset all that richness.
Garlic Bread: Nothing says comfort meal like a side of warm, buttery garlic bread.
Steamed Veggies: Broccoli, green beans or asparagus are great veggie sides that compliment the creamy casserole.
White Wine: If you’re serving this at a dinner gathering, a nice crisp white wine like a Sauvignon Blanc or a Pinot Grigio is the perfect pairing.
Storage and Reheating
Refrigeration
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing
This casserole freezes well! Assemble the dish minus the breadcrumbs and butter, wrap tightly and freeze for up to 2 months. Add the breadcrumbs and butter right before you bake.
Reheating
Microwave individual portions or warm the entire casserole in a 350°F oven until warmed through. To reheat from frozen, thaw overnight in the fridge, then bake.
Variations
Low-Carb Alternative: Use steamed cauliflower or zucchini noodles in place of the pasta.
Cheese Swap: Swap in Gruyere or white cheddar for a more complex cheese flavor profile.
Spicy Twist: Toss in a pinch of red pepper flakes or more cayenne for a spicy moment.
Vegetarian: Omit the chicken and ham, and include sautéed mushrooms, spinach and artichokes for a veggie-fortified casserole.
Gluten-Free: Simply swap in gluten-free pasta and breadcrumbs to make this dish gluten-free without losing out on flavor.
Conclusion
This Chicken Cordon Bleu Casserole is all that you love about the classic dish, just in a more straightforward, cozier presentation. The creamy Swiss cheese sauce and crunchy topping makes it the ultimate comfort food, while the pasta guarantees it’s hearty enough to feed the whole family. An ideal weeknight dinner or special occasion dish, this casserole is going to resolve its permanent place in your recipe rotation in record time.
Chicken Cordon Bleu Casserole
Ingredients
- 1 lb pasta penne or any fun-shaped pasta
- 1 cup cooked and cubed chicken breasts
- 1 cup cooked and cubed ham
- 1 1/2 cups milk
- 8 oz cream cheese softened
- 2 tbsp dried minced onion
- 2 cups shredded Swiss cheese
- salt to taste
- pepper to taste
- cayenne pepper to taste
- 1 cup Panko crumbs
- 1/2 cup melted butter divided
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente, about 11 minutes. Drain and return to the pot.
- Add the cooked and cubed chicken and ham to the drained pasta. Toss until well combined.
- Preheat your broiler. In a medium saucepan, combine milk, cream cheese, and minced onion. Cook over low-medium heat, stirring frequently, for about 5 minutes until smooth. Pour the sauce over the pasta mixture, stirring to coat evenly. Add 1 cup of shredded Swiss cheese and season with salt, pepper, and cayenne to taste.
- Transfer the pasta mixture into a greased baking dish. Sprinkle Panko breadcrumbs evenly over the top and drizzle with 2 tablespoons of melted butter.
- Place the baking dish under the broiler for about 4 minutes, or until the topping is golden brown and crispy. Watch closely to avoid burning. Remove from the oven and serve hot.