This recipe for Chicken Cordon Bleu Casserole is sure to be a hit in your house at dinner time. It is savory, and cheesy, and has a few different textures that make it delicious and unique. It’s topped with crisp and buttery panko breadcrumbs, which take it up a notch.
Chicken Cordon Bleu Pasta
If you’re like me, almost any food can be even better when you add cheese. Especially when it’s more than one type of cheese. This layered casserole is inspired by traditional Chicken Cordon Bleu, but in my opinion, much easier to execute. It has the flavor of a frozen cordon bleu, but better! Plus, I feel like anything in casserole form is automatically more kid-friendly.
Watch The Recipe Video!
Chicken, ham, and cheese are such a great combination. I use a lot of ham in this recipe but its salty flavor adds so much to it. I can almost guarantee your little ones will be asking for you to make it again. My family also loves this Taco Tater Tot Casserole that has a yummy spin for Taco Tuesday.
What is Chicken Cordon Bleu?
Cordon Bleu is a dish that originated in Switzerland. It is sometimes called schnitzel cordon bleu. The term “cordon bleu” is French for “blue ribbon.” It’s made with chicken, and sometimes pork or veal. It is pounded thin and wrapped around ham and a slice of cheese, then breaded and pan-fried or baked. Some chefs even use sliced prosciutto in place of ham.
What You’ll Need for This Chicken Cordon Bleu Casserole
These may seem like a lot of ingredients, but they’re mostly common spices. I always have most of them in my kitchen at all times.
- Rotisserie chicken – Chopped Rotisserie chicken is a great shortcut that saves cooking time.
- Ham steak – This should be chopped into small cubes. If you have leftover ham, you can use that as well.
- Campanelle noodles – If you can’t find these, use pasta with a similar shape to Cavatelli or Rotini.
- Chicken broth and Heavy cream
- White wine – This is optional.
- Mustard powder – This gives a subtle mustard flavor that you would find in a traditional chicken cordon bleu.
- Seasonings: Salt, pepper, garlic powder and onion powder.
- Cheeses: White American cheese and Swiss cheese.
- Butter – Salted butter adds some more flavor to the breadcrumb topping.
- Panko breadcrumbs
- Fresh parsley – The perfect garnish!
How to Make the Chicken Cordon Bleu Bake
Here are simple directions for achieving the best result with this Chicken Cordon Bleu recipe!
- Prep the Oven. Preheat your oven to 350 degrees F.
- Add Chicken and Ham. In your 9×13 baking dish, add the chopped chicken and ham. Set aside while you prepare the rest of the layers.
- Cook the Pasta. Bring a pot of water to a boil and cook the pasta for half the time of the package directions. It will continue to cook in the oven and we don’t want it to become too soft and mushy. Drain and mix with the chicken and ham.
- Make the Cheese Sauce. Warm the chicken broth, cream, wine, mustard powder, salt, pepper, garlic powder, and onion powder in a medium saucepan. Once it is simmering, reduce the heat and add the American cheese slowly while constantly stirring. Repeat with the swiss cheese.
- Add the Sauce. Pour the prepared sauce over the pasta and meats into the baking dish. Gently stir to combine.
- Bake. Bake in the oven for about 15 minutes. Leave it uncovered.
- Prep the Breadcrumbs. Melt the butter in a small pan and add the breadcrumbs.
- Top Casserole with Breadcrumbs. Remove the casserole from the oven and top it with the crumb mixture. Continue to bake for an additional 20 minutes or until golden brown.
- Let it Cool. Let it cool for at least 10 minutes.
- Garnish and Serve. Sprinkle chopped parsley over the top and enjoy!
How to Store Leftovers
Any leftovers of this casserole can be stored in the refrigerator in an airtight container. It should stay fresh for 3-4 days.
Make ahead: Follow the recipe as written but do not bake it. Cover the baking dish tightly with plastic wrap and store it in the refrigerator until you’re ready to prepare. Bake and eat the casserole within 3-4 days after going into the refrigerator.
Freezing: Follow the make ahead directions, but it’s best to use a heavy duty disposable aluminum pan and cover with aluminum foil. When ready to serve, allow it to thaw in the refrigerator for 1-2 days, then remove the foil before baking according to the recipe.
Tips and Tricks
- White Wine Substitute – The purpose of the wine is to cut through the richness of the cheese sauce. You can use 1 ½ teaspoons of lemon juice instead.
- Cheese Sauce – Do not try to rush the sauce. Incorporate the cheese slowly and allow it to completely melt to prevent it from breaking.
- Mustard – Replace the mustard powder with a couple of teaspoons of dijon mustard if you don’t have it.
- Can I Use Leftover chicken instead of rotisserie chicken? Sure! Use whatever leftover chicken you have on hand. Another idea is to go into the freezer section of the grocery store and buy pre-cooked, frozen chicken and let it thaw before using it in the recipe. Stores also have rotisserie chicken already chopped in the deli section if you want to save some time.
More Casserole Recipes
- Crockpot Breakfast Casserole with Sausage
- Cheeseburger Casserole
- Cheesy Corn Casserole
- Pepperoni Pizza Baked Ziti
- Cinnamon Roll Casserole
Chicken Cordon Bleu Casserole
- 1 20 oz rotisserie chicken chopped (approx 20 oz)
- 16 oz ham steak cubed
- 8 oz dried Campanelle noodles or similar shape
- 1 3/4 cups chicken broth
- 2/3 cup heavy cream
- 2 tablespoons white wine optional
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 oz white American cheese chopped
- 14 oz Swiss cheese shredded
- 3 tablespoons salted butter
- 1 cup panko bread crumbs
- 2 tablespoons fresh parsley minced
- Preheat the oven to 350°F.
- Place the chopped chicken and ham into a 9×13 baking dish. Set aside.
- Par-boil the noodles by bringing a medium sized pot of water to a boil, once boiling add the noodles. Boil the noodles for about 6-7 minutes, or until they are halfway cooked. Drain the noodles and add them to the baking dish with the chicken and ham. Mix together.
- In a medium sized pot warm the chicken broth, cream, white wine, mustard powder, salt, pepper, garlic powder, and onion powder to a simmer. Reduce heat to low, while stirring constantly slowly add the American cheese a little bit at a time letting it melt before adding more.
- Once the American cheese has all been melted, do the same process with the Swiss cheese. It is important to add the cheese a little at a time and slowly to prevent the sauce from breaking.
- Once the sauce has come together pour it over the top of the noodles and meat in the baking dish, stir to combine.
- Bake in the preheated oven uncovered for 15 minutes.
- While the casserole is baking, melt the butter in a small bowl and mix with the bread crumbs.
- After the casserole has baked for 15 minutes, carefully remove from the oven. Sprinkle the buttered crumbs over the top of the casserole then place back in the oven and bake again for another 20 minutes, or until the top is golden.
- Remove the casserole from the oven, let cool for 10 minutes, then sprinkle the top with fresh parsley.
- Serve and enjoy!
Last Step:Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
- The key to the sauce is patience, add the cheese slowly and let it melt before adding more.
- If you don’t want to use the wine you can absolutely omit it or replace it with 1 1⁄2 teaspoons of lemon juice. The wine is not a major flavor, it’s just a hint in the back that cuts through the richness of the cheeses.
- If you don’t have mustard powder, you can use 1-2 tsp of dijon mustard instead!
- This is best served same-day. Reheated it loses a little of its texture, but still tasted great!
- Use any kind of noodle you would like! I recommend using a noodle similar in size to Campanelle, you could use bowtie, penne, rotini, cavatappi…etc
- **Water is not included in the ingredient list, it is not technically in the dish but is needed for par-boiling the