If you love the classic flavors of chicken cordon bleu but want something easier to prepare and share, the Chicken Cordon Bleu Casserole Recipe is your new best friend in the kitchen. This comforting dish takes tender chicken, savory ham, and melty Swiss cheese, then wraps it all in a creamy, cheesy sauce with perfectly cooked pasta. Baked until bubbly and topped with a golden, crispy breadcrumb crust, it’s the ultimate crowd-pleaser that feels fancy yet is incredibly simple to make. Whether it’s a weeknight dinner or a special gathering, this casserole brings all the familiar, delicious flavors together in one warm, irresistible dish.
Ingredients You’ll Need
The beauty of this Chicken Cordon Bleu Casserole Recipe lies in its straightforward ingredient list that focuses on flavor and texture. Each component is carefully chosen to build creamy, cheesy richness, hearty protein, and that satisfying crunch on top.
- 1 pound pasta (penne or rotini recommended): These shapes hold the sauce beautifully and add a perfect bite.
- 2 tablespoons unsalted butter: For a silky roux base to thicken the sauce without overpowering other flavors.
- 2 tablespoons all-purpose flour: Essential to create the creamy cheese sauce texture.
- 1/3 cup white wine (optional): Adds subtle acidity and depth, brightening the richness of the dish.
- 3 cups milk: Creates the luscious, creamy foundation for the sauce.
- 2 cups Swiss cheese (or Monterey Jack, or mozzarella), shredded: Melts beautifully to give that signature cheesy, gooey goodness.
- Salt, to taste: Enhances all the flavors without taking center stage.
- Black pepper, to taste: Adds a gentle spice that complements the creamy sauce.
- 2 cups cooked chicken, chopped into bite-sized pieces: The star protein that brings tenderness and savoriness.
- 3/4 cup deli ham, cut into 1-inch squares: Provides that smoky, salty burst reminiscent of traditional cordon bleu.
- 2 tablespoons unsalted butter, melted: Used to crisp up the breadcrumb topping into a golden crust.
- 1/2 cup panko breadcrumbs: For irresistible crunch and contrast against the creamy casserole.
- 1/2 tablespoon dried parsley: Adds a hint of freshness and a pop of color to the topping.
How to Make Chicken Cordon Bleu Casserole Recipe
Step 1: Cook the Chicken
If you don’t have leftover or rotisserie chicken on hand, it’s easy to quickly prepare. Season chicken breasts with salt and pepper, then cook them in a skillet with a bit of oil over medium heat or bake in a 350°F (175°C) oven until cooked through. Once cooled, chop into bite-sized pieces to ensure every forkful has that tender chicken you’re craving.
Step 2: Preheat Oven and Cook Pasta
Set your oven to 375°F (190°C) so it’s ready by assembly time. Cook your chosen pasta according to the package directions, aiming for al dente to keep it from getting mushy when baked. Drain the pasta and set aside, as this forms the hearty base of the casserole.
Step 3: Make the Cheese Sauce
In a saucepan over medium-low heat, melt butter and whisk in the flour, cooking gently until it turns a light golden brown. Add the optional white wine and let it reduce by half, which elevates the sauce with a subtle tang. Gradually whisk in milk for a smooth, creamy texture, then stir in 1 1/2 cups of the shredded Swiss cheese until melted and silky. Season with salt and pepper to taste, this sauce is the ultimate gooey component that brings everything together.
Step 4: Combine Pasta, Chicken, Ham, and Sauce
Take a large pot or mixing bowl and gently fold together the cooked pasta, cheese sauce, tender chicken, and smoky ham cubes. This mix ensures every bite has a balanced combination of creamy sauce, protein, and delicate pasta.
Step 5: Assemble the Casserole
Spread half of the pasta mixture evenly into a baking dish, then sprinkle the remaining shredded cheese over the top for extra cheesiness. Layer the rest of the pasta mixture over that cheese, creating a deliciously stacked casserole that bakes into cheesy perfection.
Step 6: Prepare the Crispy Topping
In a small bowl, mix melted butter with panko breadcrumbs and dried parsley. This simple mixture adds a golden, crunchy topping that contrasts beautifully with the creamy layers below. Sprinkle it evenly over the assembled casserole, covering the top for that irresistible finish.
Step 7: Bake Until Golden and Bubbling
Place the casserole in the preheated oven and bake for about 15 minutes, until heated through and the crumbs are golden brown. For an even more golden topping, you can broil briefly while keeping a close eye to avoid burning. Once done, remove and let it rest for a few minutes before serving to allow the flavors to settle.
How to Serve Chicken Cordon Bleu Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few thin slices of green onion work wonders to brighten this rich dish. They add color and a burst of freshness that lifts the creamy flavors beautifully. For an extra touch, a light drizzle of Dijon mustard on the side mimics the classic cordon bleu experience.
Side Dishes
This casserole already feels like a complete meal, but pairing it with a simple green salad or steamed vegetables adds balance and crunch to the plate. Light vinaigrettes or lemon-infused dressings on the side also provide a refreshing contrast against the creamy casserole’s richness.
Creative Ways to Present
For a fun twist, serve this Chicken Cordon Bleu Casserole Recipe in individual ramekins for personal portions that look charming and elegant. You can also try layering it with a crispy prosciutto topping in place of breadcrumbs for a salty, crunchy variation. It’s a flexible dish that can be dressed up or down depending on the occasion.
Make Ahead and Storage
Storing Leftovers
After enjoying this casserole, stash any leftovers in an airtight container in the refrigerator for up to 3 days. It keeps well due to its creamy sauce and cooked pasta, making it a great option for next-day meals without losing flavor or texture.
Freezing
If you want to make the Chicken Cordon Bleu Casserole Recipe ahead of time, feel free to freeze it before baking. Cover the dish tightly with foil and freeze for up to one month. When you’re ready to enjoy, thaw overnight in the fridge before baking as directed for the best results.
Reheating
To reheat, warm individual portions in the microwave or the whole casserole in the oven at 350°F (175°C) until heated through. Adding a little extra shredded cheese on top before reheating can help revive the gooey, cheesy texture that might mellow out after storage.
FAQs
Can I use a different cheese instead of Swiss?
Absolutely! While Swiss is classic, Monterey Jack or mozzarella work wonderfully in this casserole for a creamy, mild flavor. Feel free to experiment with your favorite melting cheese.
Is it necessary to use white wine in the sauce?
No, the white wine is optional but adds lovely depth and brightness. If you prefer, simply omit it and increase the milk slightly; the sauce will still be deliciously creamy.
Can I make this vegetarian?
To create a vegetarian version, substitute the chicken and ham with mushrooms, spinach, or your favorite plant-based protein. Adjust seasonings accordingly to maintain rich flavor.
What’s the best pasta for this casserole?
Penne or rotini are ideal since their ridges and tubes catch the sauce perfectly. Avoid very small or thin pastas as they can become mushy during baking.
How can I make the breadcrumb topping extra crispy?
Use panko breadcrumbs and mix them with melted butter for a rich, crunchy crust. Broiling the casserole for a minute or two at the end of baking can also boost crispiness—just watch closely!
Final Thoughts
If you’re craving a cozy, flavor-packed dinner that feels special without the fuss, this Chicken Cordon Bleu Casserole Recipe is pure magic. It perfectly blends tender chicken, savory ham, and gooey cheese in a creamy sauce topped with a crunchy crust. I can’t wait for you to try it and make it your new favorite comfort food for family dinners or entertaining friends!
Print
Chicken Cordon Bleu Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Cordon Bleu Casserole combines tender chicken, savory ham, and melted Swiss cheese in a creamy sauce baked atop perfectly cooked pasta. Topped with a buttery panko breadcrumb crust, this comforting casserole is an easy, crowd-pleasing dish perfect for weeknight dinners or meal prepping.
Ingredients
Pasta
- 1 pound pasta (penne or rotini recommended)
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/3 cup white wine (optional)
- 3 cups milk
- 2 cups Swiss cheese (or Monterey Jack, or mozzarella), shredded
- Salt, to taste
- Black pepper, to taste
Meat
- 2 cups cooked chicken, chopped into bite-sized pieces
- 3/4 cup deli ham, cut into 1-inch squares
Topping
- 2 tablespoons unsalted butter, melted
- 1/2 cup panko breadcrumbs
- 1/2 tablespoon dried parsley
Instructions
- Cook Chicken: If you don’t have leftover or rotisserie chicken, cook raw chicken breasts seasoned with salt and pepper either in the oven at 350°F (175°C) or in a skillet over medium heat until thoroughly cooked. Once cooled, chop the chicken into bite-sized pieces.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook Pasta: Boil the pasta according to package instructions until it reaches an al dente texture. Drain the pasta well and set it aside for assembling.
- Prepare Cheese Sauce: In a saucepan over medium-low heat, melt 2 tablespoons of unsalted butter. Whisk in the flour and cook until the mixture turns light golden brown, forming a roux. Add white wine if using and cook until it reduces by half. Gradually whisk in the milk, stirring constantly to create a smooth sauce. Stir in 1 1/2 cups of shredded Swiss cheese until fully melted and season with salt and black pepper to taste.
- Combine Main Ingredients: In a large pot or bowl, mix together the cooked pasta, cheese sauce, chopped chicken, and cubed deli ham until evenly combined.
- Assemble Casserole: Spread half of the pasta mixture into a baking dish. Sprinkle the remaining 1/2 cup shredded cheese evenly on top. Spread the remaining pasta mixture over the cheese layer.
- Prepare Topping: In a small bowl, combine melted butter, panko breadcrumbs, and dried parsley. Evenly sprinkle this crumb topping over the assembled casserole.
- Bake: Place the casserole in the preheated oven and bake for 15 minutes, or until heated through and the breadcrumb topping turns golden brown. For a crisper, browned top, broil briefly at the end if needed, watching closely to prevent burning.
- Serve: Remove the casserole from oven and serve warm for a comforting, cheesy, and savory meal.
Notes
- For a richer sauce, substitute some of the milk with half-and-half or cream.
- Chicken can be pre-cooked or rotisserie chicken to save time.
- Use Swiss cheese for the classic flavor, but Monterey Jack or mozzarella work well as alternatives.
- If avoiding alcohol, simply omit the white wine in the sauce; splash of extra milk can replace it.
- Broiling the topping at the end can prevent sogginess and add a crispy crust.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
