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Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole is a twist on the classic French dish. It combines tender chicken, savory ham, and melted Swiss cheese in a creamy, flavorful sauce. This comforting casserole is topped with a crispy Panko breadcrumb and Parmesan cheese mixture, adding a satisfying crunch to every bite. Perfect for a family dinner or a potluck gathering, this easy-to-make casserole captures all the beloved flavors of traditional Chicken Cordon Bleu without the hassle of stuffing and rolling individual portions.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 590 kcal

Equipment

  • 1 Saucepan
  • 1 9 x 13-inch Casserole Dish

Ingredients
  

Sauce

  • 2 tbsp butter
  • 3 tbsp flour
  • ¾ cup milk
  • 1 cup low-sodium chicken broth
  • 2 tsp cooking sherry
  • 1 tbsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ¼ tsp dried thyme leaves
  • ½ tsp pepper
  • ½ tsp salt
  • 1 cup Swiss cheese shredded
  • 1 cup Monterey Jack or sharp white cheddar cheese shredded

Casserole

  • 8 ounces cooked chicken chopped approx. 2 cups
  • 4 ounces ham diced approx. 1 cup
  • 12 ounces small or medium-sized pasta cooked al dente

Topping

  • ½ cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp parmesan cheese grated
  • 1 tsp fresh parsley finely chopped

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute, constantly stirring to create a roux. Gradually whisk in the chicken broth and milk, a little at a time, until the mixture is smooth. Continue stirring until the sauce thickens, which should take about 7 minutes. Allow the sauce to boil for 1 minute.
  • Stir in the sherry, Dijon mustard, Worcestershire sauce, garlic powder, thyme, and pepper. Remove the saucepan from the heat and mix in the shredded Swiss and Monterey Jack cheeses until they are melted and the sauce is smooth.
  • While preparing the sauce, cook the pasta al dente according to the package directions, being careful not to overcook it. In a large bowl, combine the cooked pasta, chicken, ham, and the prepared cheese sauce. Transfer the pasta mixture to a 9x13-inch baking dish.
  • In a separate bowl, mix the melted butter, Panko bread crumbs, grated Parmesan cheese, and chopped parsley. Sprinkle this topping evenly over the casserole.
  • Place the casserole in the preheated oven and bake uncovered for 25-30 minutes or until it is hot and the top is lightly browned.
  • Remove the casserole from the oven and let it rest for 10 minutes before serving to allow the sauce to thicken slightly.

Notes

  • When cooking the pasta, be careful not to overcook it before adding it to the casserole. Drain the pasta when it is just al dente, as it will continue to cook while baking in the casserole.
  • To save time, you can use rotisserie chicken or pre-cooked chicken breasts in this recipe.
  • If you have any leftovers, you can store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • If you plan on making the casserole ahead of time and freezing or refrigerating it, do not add the breadcrumb topping until you are ready to bake it.
  • To reheat the casserole, preheat your oven to 325°F (165°C). Cover the casserole with foil and bake for 20-25 minutes or until it is heated through.

Nutrition

Calories: 590kcalCarbohydrates: 52gProtein: 34gFat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 96mgSodium: 777mgPotassium: 405mgFiber: 2gSugar: 4gVitamin A: 622IUVitamin C: 0.2mgCalcium: 392mgIron: 2mg
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