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Chicken Cordon Bleu Casserole feature
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Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole has tender chicken, savory ham and creamy cheese sauce and topped with buttery breadcrumbs.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: French
Keyword: Chicken Cordon Blue, Cordon Bleu Casserole
Servings: 6
Calories: 819kcal
Author: Jill

Ingredients

  • 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

Instructions

  • Preheat the oven to 350°F.
  • Place the chopped chicken and ham into a 9x13 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!

Notes

  • 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
    noodles.

Nutrition

Calories: 819kcal | Carbohydrates: 39g | Protein: 47g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 2108mg | Potassium: 493mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1472IU | Vitamin C: 25mg | Calcium: 1037mg | Iron: 2mg