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Chicken Cordon Bleu Casserole is a fun spin on a classic meal! Chicken, ham, and pasta topped with a creamy cheese sauce and baked until golden brown. This casserole is a great way to feed a crowd!
Why I Love This Recipe
- Perfect for feeding a crowd – Since it only takes 10 minutes to prep, this simple casserole is easy to double and serve a lot of people.
- All the flavor with none of the work – The traditional recipe calls for butterflied chicken breasts stuffed with ham and cheese, breaded and baked. In the casserole version, you just have to mix everything together!
- Crispy and cheesy – You’ll love all the texture in the cheesy breadcrumb topping.
Ingredients
- Pasta – I like rotini for casseroles because it really grips the sauce. But you can use any type of small cut pasta, even egg noodles.
- Butter
- Garlic
- Heavy Whipping Cream and Milk – Together they are similar to Half & Half, which you can use in place of the two.
- Worcestershire Sauce
- Dijon Mustard
- Salt & Pepper
- Cheese – Mozzarella and Parmesan for mixing in the sauce, and Swiss cheese for topping the casserole.
- Chicken Breast – Cook and diced. Use a rotisserie chicken to save time.
- Ham – Diced small. Great way to use up leftovers, like from my Glazed Ham.
- Breadcrumbs – I use regular breadcrumbs to match the classic recipe, but Panko breadcrumbs can be used to give a crispier crunch.
How To Make Chicken Cordon Bleu Casserole
See the recipe card below for full, detailed instructions
Cook the Noodles. Boil the pasta and cook to al dente.
Make the Sauce. Saute garlic in melted butter, then stir in the heavy cream, milk, Worcestershire, mustard, Mozzarella, and Parmesan. Simmer until cheese is melted. Pro-Tip: Use a whisk to blend the cheese into the sauce as it melts.
Assemble the Casserole. Pour cheese sauce over the pasta and mix in ham and chicken. Pour the mixture into a baking dish and sprinkle breadcrumbs on top.
Bake. Bake at 350℉ for 25-30 minutes. Let sit for a few minutes before serving.
Variations and Swaps
There are a few ways you can dress up the casserole to make it a more substantial meal.
- Add steamed broccoli to the mix before adding to the casserole dish.
- Instead of Swiss cheese, Provolone can be used.
- Ritz crackers would give a buttery flavor to the topping; feel free to use in place of breadcrumbs.
Expert Tips
- If you cannot find shredded Swiss cheese, you can use sliced Swiss instead for the top. Either works perfectly to create that wonderful, crispy cheese crust on top.
- This recipe is a great way to use up leftover ham after the holidays! If you don’t have any leftover ham on hand, you can either use sliced deli ham or cubed ham. I wanted to use cubed ham for this recipe but they were out at the store.
- Leftover chicken works in this recipe too! If you don’t have any leftover chicken, put 2-3 chicken breasts in a pan and bake it for 45 minutes or until cooked through at 375 degrees.
- This recipe makes about 6-8 servings so if you are just cooking for 1-2 people, half the recipe and bake it in an 8″x8″ pan.
More Pasta Casserole Recipes
- Chicken Alfredo Baked Ziti
- Chicken Parmesan Baked Ziti
- One Pan Ham & Cheese Tortellini
- Chicken, Bacon & Ranch Spaghetti
- Bacon Ranch Baked Macaroni and Cheese
- French Onion Chicken Casserole
- Ravioli Lasagna
Chicken Cordon Bleu Casserole
Ingredients
- 16 ounce Small pasta Like Rotini or Penne
- 1/4 cup Butter
- 4 Garlic cloves minced
- 1 1/2 cup Heavy whipping cream
- 1 cup Milk Any kind
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 cups Freshly grated Mozzarella cheese
- 1 cup Freshly grated Parmesan cheese
- 2 cups Cooked and diced chicken breasts
- 1 cup Cooked and diced ham
- 1 cup Freshly grated Swiss cheese
- 1 cup Plain breadcrumbs
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to directions on package. Drain and set aside.
- Meanwhile, in a medium saucepan, melt butter over medium heat. Add minced garlic and saute for about a minute, stirring continuously. Add in heavy whipping cream, milk, Worcestershire, dijon mustard, salt, pepper, mozzarella, and parmesan. Bring to a simmer and cook for 8-10 minutes, stirring occasionally. The cheese should have melted into the sauce.
- Stir in heavy whipping cream, milk, Worcestershire, dijon mustard, salt, pepper and bring to a simmer (do not boil). Add the cheese and continue to simmer for 8-10 minutes, stirring frequently, or until the cheese has fully melted and combined with the sauce. Remove from heat.
- Combine the pasta, chicken, ham and cheese sauce in a large bowl, or in the saucepan or baking dish.
- Pour the pasta mixture into a 3-quart casserole dish. Sprinkle with Swiss cheese and breadcrumbs. Bake uncovered for 25-28 minutes.
- Let sit for about 5 minutes before serving. If desired, garnish with fresh minced parsley.
Notes
- If you cannot find shredded swiss, you can use sliced swiss instead for the top. Either works perfectly to create that wonderful, crispy cheese crust on top.
- This recipe is a great way to use up leftover ham after the holidays! If you don’t have any leftover ham on hand, you can either use sliced deli ham or cubed ham. I wanted to use cubed ham for this recipe but they were out at the store!
- Leftover chicken works in this recipe too! If you don’t have any leftover chicken, put 2-3 chicken breasts in a pan and bake it for 45 minutes or until cooked through at 375 degrees.
- This recipe makes about 6-8 servings so if you are just cooking for 1-2 people, half the recipe and bake it in an 8″x8″ pan.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
