Chicken Cordon Bleu Casserole
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Chicken Cordon Bleu Casserole is rich, creamy, and so easy to make. No condensed soups here — the tangy cream sauce is made from scratch in minutes, thick and luscious enough to coat every bit of this savory casserole. This recipe is easy to customize too, so it satisfies all of your cravings!
Chicken Cordon Bleu Casserole
While I certainly love fancy dishes and flavors, I don’t always love how long it takes to prepare them!
I’m all about shortcuts, kitchen hacks, and getting dinner on the table fast after a long day.
I already came up with a soup years ago that captured classic cordon bleu flavors, but I was craving something closer to the original dish.
And you know a casserole is always going to hit the spot!
Tender chicken and ham layered with creamy, tangy sauce and plenty of cheese… the only thing better is a crispy breadcrumb topping!
The best part is that you can put together this chicken cordon bleu casserole recipe in just 15 minutes, and the oven does the rest.
Enough to feed the whole family and maybe have leftovers for lunch. It’s a win-win in my book!
Ingredient Notes and Substitutions
- Ham & Chicken – The classic duo for any cordon bleu recipe! Grab a rotisserie bird from the store or use any shredded chicken you’d like.
I like deli ham best, but leftover holiday ham works too.
You could also replace the ham with cooked bacon or turkey bacon for a different flavor. - Cheese – You’ll need Swiss and Gruyère for this chicken cordon bleu casserole recipe.
You may need to look in the specialty cheese case near the deli or have it sliced fresh with your ham from the counter.
If you don’t like Swiss, substitute cheddar or provolone. - Whole Milk – Higher fat content makes for a creamier sauce. You could also use half-and-half or heavy cream, then thin it out a bit with more chicken stock.
- Egg Noodles – Grab a 12oz package of wide egg noodles and cook them separately according to the package directions. Or, substitute penne, rotini, or macaroni instead!
- Breadcrumbs – I like classic plain breadcrumbs for this chicken cordon bleu casserole, but you could easily use panko or crushed Ritz crackers for more crunch.
Tips and Tricks to Make Chicken Cordon Bleu Casserole with Pasta
- Multitasking is your friend!
Get a pot of water on to boil and get started on the sauce. If you need to cook the chicken, pop that into the air fryer now.
While the egg noodles are cooking, shred the cheese and chop the meat. Toss those together, then prepare the breadcrumbs.
Everything should be ready to go by the time the noodles are done cooking, so all that’s left to do is assemble and bake!
- Divide the cheese for the best texture.
Mix some into the chicken cordon bleu casserole with pasta so it melts into the creamy sauce. Then, sprinkle the rest on top to create a golden, bubbly finish!
This is why it’s so important to grate fresh cheese yourself — bagged shreds just don’t melt the same and may over-thicken the sauce too.
- Bake uncovered so the top gets browned and crispy.
Every oven is different, so you may need to adjust the racks based on where your heat source is.
If the top starts to look too dark before your casserole is finished, go ahead and cover it loosely with foil.
Don’t seal the edges too tight or the dish will steam and the topping will be mushy.
Then, remove the foil during the last few minutes to ensure the top browns properly.
Prep Ahead
- Chop chicken and ham
- Shred cheese
- Mince garlic
- Cook egg noodles
Kitchen Tools You Will Need
- Large Pot and Strainer for the pasta
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the sauce.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Serving Suggestions
Loaded with meat and noodles, all this chicken cordon bleu pasta casserole needs is something green!
Toss together a fresh salad with a vinaigrette (or one loaded with veggies!) to contrast the rich flavors in your main dish.
You could also dish up steamed broccoli, crispy green beans, or grilled asparagus to round out your plate. And if your kiddos struggle with veggies, fruit salad always does the trick.
I love adding a basket of rolls or warm bread to the table as well — perfect for sopping up every last drop of that incredible sauce!
Storing and Reheating Chicken Cordon Bleu Pasta Casserole
Keep leftovers tightly covered or transfer to an airtight container. They will keep for up to 3 days in the refrigerator.
While it’s possible to freeze chicken cordon bleu casserole, the texture probably won’t be the best once thawed and reheated. You can still try it, though!
Allow the dish to cool completely, then freeze for up to 2 months in an airtight container or freezer bags. Thaw in the refrigerator overnight before reheating.
Reheat chicken cordon bleu pasta casserole in the oven for 15-20 minutes at 350°F, or until warmed through. Smaller portions can be microwaved.
Chicken Cordon Bleu Casserole Recipe FAQ
Go ahead and assemble the chicken cordon bleu casserole with pasta, but leave off the breadcrumb topping. Cover and refrigerate until you’re ready to bake, up to 24 hours.
If you plan to do this, you’ll want to undercook the noodles slightly as they’ll continue to soften in the sauce. Let the dish warm on the counter while you preheat the oven, then add the breadcrumbs just before baking.
The sauce will thicken naturally as it cooks, thanks to the roux, and even more as it bakes in the oven.
If you want yours extra thick, use heavy cream instead of milk and let it simmer a minute or two longer before pouring over the meat and noodles.
You bet! Broccoli, spinach, peas, mushrooms — anything that sounds good with those flavors will work.
Just be sure to cook the veggies lightly before stirring into the dish and drain well if needed. They’ll finish cooking in the oven.
Enjoy!
With love, from our simple kitchen to yours.
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Chicken Cordon Bleu Casserole
Ingredients
- 3 cups boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 pound deli-style ham, diced
- 8 ounces Swiss & Gruyere cheese blend, shredded, and divided
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 1/2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken stock
- 12 ounce package wide egg noodles, cooked according to package instructions
- 1 cup breadcrumbs
- 3 tablespoons butter, melted
- chopped fresh parsley for garnish, optional
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
- In a large bowl, combine the cubed chicken, diced ham, and 1 cup of the shredded Swiss & Gruyere cheese blend.
- In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk, Dijon mustard, thyme, salt, pepper, and chicken broth. Bring the sauce to a simmer, stirring frequently, until slightly thickened, about 5 minutes. Pour the sauce over the chicken, ham, and cheese mixture, stirring to coat evenly.
- Add the cooked egg noodles to the chicken mixture, stirring to combine.
- Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
- In a small bowl, combine the breadcrumbs and 3 tablespoons of melted butter. Sprinkle the breadcrumb mixture and the remaining Swiss & Gruyere cheese blend evenly over the top of the casserole.
- Bake the casserole for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Remove from the oven and let the casserole cool for 5-10 minutes before serving.
- Garnish with chopped fresh parsley, if desired.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2024
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