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
Scale
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.
