Chicken Cordon Bleu Casserole – Layers of chicken, ham, swiss cheese and tender egg noodles. Tossed in an easy to make creamy white sauce and topped with buttery croutons! Comfort food de-luxe! No canned soup!
Our families go crazy for this comforting casserole! We took everything we love about classic Chicken Cordon Bleu—the tender chicken, savory ham, an easy to make white sauce and melty Swiss cheese and we transformed it into a cozy, crowd-pleasing casserole!
Ingredients for Chicken Cordon Bleu Casserole –
- cooked chicken – thighs, breasts or both. A store bought rotisserie chicken works great for this.
- cubed ham – we buy the ham steaks and just cube them up.
- pasta – egg noodles make a creamy soft casserole but rotini or shells are great substitutes.
- half and half – half cream/half milk.
- chicken broth – we love to cut some of the cream with chicken stock.
- sliced swiss cheese – or grated if you prefer.
- dijon mustard – we love the classic tang it gives the dish but you can easily omit.
- bread for croutons– brioche, white or wheat bread will all do the job.
- butter, salt and pepper
To start, get a big pot of water boiling for the pasta.
- Cook the pasta a few minutes short of the package directions as it will continue to cook with the casserole. Al dente is best for this recipe.
- While your pasta is cooking get your white sauce going.
- In a saucepan melt the butter and add the flour. Let it cook for about 2 minutes until a thick roux forms. Add the half and half, dijon, salt and pepper. Taste! Enough salt? Enough Dijon?
Equal amounts of butter and flour make the perfect roux!
PRO TIP: Drain the pasta and add it back to the large pot you cooked it in. Why dirty another bowl?
- Toss in the chicken, ham and cream sauce. Gently fold until well combined.
- Taste for salt and pepper. The sauce will have already been salted so go lightly.
- Spray a 9 x 13 pan with non stick spray and pour in the pasta mixture.
- Top with sliced swiss cheese.
How to make the croutons – simply toss two cups of cubed bread with 3 tablespoons of melted butter! How easy is that! They will crisp up as the casserole bakes.
Spread evenly over the swiss cheese and in the oven it goes!
Bake for about 30 minutes until croutons are crispy and the casserole is hot in the middle.
Perfect casserole for potlucks, family dinners, Holidays like Easter and Christmas, or when you’re just craving something warm and cozy , this Chicken Cordon Bleu Casserole is sure to become a repeat recipe!
More Casserole Recipes we think you will love!
- Croissant Breakfast Casserole
- Easy Tortellini Casserole
- Chili Cornbread Casserole
- Baked Spaghetti Casserole
Let’s EAT!
Kathi and Rachel
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Chicken Cordon Bleu Casserole
Ingredients
- 8 ounces egg noodles - rotini or shells are great substitutes
- 1/3 cup butter
- 1/3 cup flour
- 1 cup chicken broth
- 1 cup half and half - half cream and half milk
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 slices swiss cheese - or one cup grated
- 2 cups cooked cubed chicken
- 1 cup diced ham
- 2 cups cubed bread
- 3 tablespoon melted butter
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 casserole dish with non stick spray.
- Bring a large pot of water to boil. Cook the pasta a few minutes short of the package directions. (It will continue to cook with the casserole). Drain the noodles and return to the pot.
- In a medium size sauce pan melt the butter. Whisk in the flour and continue to stir until thick. About 1-2 minutes. Add the broth, half and half, dijon mustard and 1 teaspoon of salt and 1/2 teaspoon pepper. Whisk until a thick sauce forms. Remove from heat and set aside.
- To the noodles in the large pot, add the chicken, ham and white sauce. Mix well. Taste for seasoning. Salt? Pepper? Pour the mixture into the prepared casserole dish. Top with swiss cheese.
- Mix cubed bread with 3 tablespoons melted butter. Spread evenly over the swiss cheese.
- Bake for 30 minutes until the croutons are brown and the casserole is hot in the middle.
- Serve with simple steamed veggies like broccoli or carrots. Store in the refrigerator for up to 3 days. Freeze for up to 3 months.
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