Chicken Cordon Bleu Casserole combines all of the delicious flavors of the traditional recipe in a quick and easy casserole. Chopped chicken and ham or turkey are mixed with a super creamy cheese sauce and topped with buttery panko crumbs for a taste combo that is out of this world!
If you’re like me, you absolutely love the flavors of traditional chicken cordon bleu but you just don’t always have the time or the energy for all of the stuffing, rolling, and breading that comes with the original version. Enter the chicken cordon bleu casserole! All of the same mouth-wateringly good flavors in one simple dish.
Instead of pounding cutlets and stuffing them with ham (or turkey) and cheese, I use shredded rotisserie chicken, cubes of deli ham, and a simple creamy cheese sauce all of which significantly reduce the prep time involved.
Honestly, rotisserie chickens are real timesavers when it comes to meal prep, plus they’re usually pretty affordable and seasoned just perfectly! I often use one when I’m making casseroles like my million dollar chicken casserole, chicken tater tot casserole and my broccoli chicken casserole.
Everything is tossed together in one dish and then topped with buttery panko breadcrumbs and baked to golden bubbly perfection!
Read on to see how you can prepare this dish for a quick and easy weeknight meal. I also give you some tips on how to make the recipe and share some suggestions for how you might want to make it your own!
Why You’ll Love This Recipe
This dish puts a new spin on a classic! It combines all of the original flavors you love in a warm and filling casserole the whole family will love. It’s also easy to customize so you can make it to suit your tastes and the leftovers will keep in the refrigerator for a few days or freeze to enjoy later!
key ingredients
I like to shred a cooked rotisserie and chop up some deli ham or turkey for quick shortcuts when making this recipe. Except for the cheese, the remaining ingredients are probably already in your fridge and pantry.
Complete list of ingredients and amounts can be found in the recipe card below.
- Egg noodles: These noodles are made with wheat flour and eggs. If you can’t find egg noodles, you can substitute fettuccine or linguine.
- Rotisserie chicken and deli ham or turkey: All you have to do is bring these home from the store, chop them up and they’re ready to use in your dish. You can also use any leftovers you have in your fridge.
- Cheese: Swiss cheese is the traditional pairing with chicken cordon bleu. I also add parmesan for an extra cheesy flavor. Feel free to substitute for your favorite melting cheese.
- Dijon mustard: This mustard cuts some of the richness from the cheesy sauce and adds a subtle tang.
- Panko breadcrumbs: These are lighter than regular breadcrumbs so give the topping more crunch. If you only have regular breadcrumbs, go ahead and use them. You can also use crushed crackers or crispy fried onions from a can.
How To Make Chicken Cordon Bleu Casserole
This is a fairly straightforward recipe and it comes together easily in a few minutes, especially because we’re using precooked rotisserie chicken!
- Cook the noodles. Cook the egg noodles in salted water until they’re al dente (not too soft yet not too firm).
- Make the sauce. Cook the garlic in some melted butter then add the flour and cook for a minute to remove the floury taste. Slowly pour in the milk, Dijon, and pepper and keep whisking until smooth. Finally, add the cheese and whisk until melted.
- Assemble the casserole. Spray a 9×13-inch pan with cooking spray then add the noodles, cheese, chicken, and ham and stir everything together. Pour the cheese sauce over the top.
- Make the topping. Combine the breadcrumbs and parmesan with melted butter and top the casserole.
- Bake in a 350°F/180°C oven for 25–30 minutes. Let the casserole rest for a few minutes before serving.
Tip!
Make Ahead! Assemble it ahead of time and cover the dish tightly with plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to serve it, bake the dish as directed.
Variations
Chicken cordon bleu casserole is already a fun twist on a classic, and it’s also very customizable so you can really make it your own! Here are some ideas that you might want to try:
- Swap the cheese: Experiment with using grated Gruyere, cheddar, or even blue cheese!
- Change the protein: Chicken and ham are the classic combos for this dish, but you might want to try turkey instead. For a smokier flavor, sprinkle in some crumbled bacon.
- Layer in some veggies: Sauté some chopped mushrooms, broccoli, or spinach, and then layer them into your dish. Casseroles are a great way to sneak in some extra vegetables!
- Bring the heat: If you like a bit of heat, go ahead and layer in some diced jalapenos or add some red pepper flakes or hot sauce to the creamy sauce.
Recipe Tips
Follow these tips to ensure your casserole turns out perfectly every time!
- Choose the right size dish. I suggest a 9×13-inch dish for this recipe. If your dish is too small, the creamy sauce can bubble over and a larger dish might cause your casserole to dry out. If you are going to use a different-sized dish, adjust the amounts accordingly.
- Don’t overcook the noodles. Cook the noodles only until they’re al dente. If you overcook them, they could turn mushy when the casserole is baking in the oven.
- Shred the cheese yourself. While using bags of pre-shredded cheese is convenient, the cheese doesn’t melt very well due to the anti-caking agent they use to prevent the cheese from sticking together in the bag. It’s better to buy a block of cheese and shred your own at home.
- Let it rest. It’s much easier to slice your casserole if you let it sit for a few minutes before serving.
Storing Tips
In the refrigerator
You can easily store your leftovers in the refrigerator for up to 3 days. Let the casserole leftovers cool down to room temperature then transfer them to an airtight container. Try to put your leftovers away within 2 hours after sitting at room temperature.
In the freezer
Store the entire casserole in a freezer-safe dish and cover it tightly with a lid or plastic wrap and foil. You can safely freeze this chicken and ham casserole for up to 3 months. You can also store individual portions to make it easier to reheat later.
Let the frozen casserole thaw in the refrigerator overnight before reheating.
Reheating
If you’re reheating individual portions of your casserole, the easiest way to reheat them is in the microwave. Place your portion in a microwave-safe dish and heat for 1–2 minutes or until it’s heated through.
You can easily use the oven when you want to reheat the whole dish or just a larger portion. Preheat it to 350°F (180°C), cover the dish with foil, and heat for 25–30 minutes until heated through. Let it rest for a few minutes before serving.
This easy chicken cordon bleu casserole is an easy-to-prepare comforting dish that will be a real crowd-pleaser!
What To Serve With it
This comforting cordon bleu casserole is just begging to be served with some creamy garlic mashed potatoes. It’s the ultimate pairing!
You could also serve it with some roasted broccolini, blanched asparagus, or a simple green salad for a lighter meal.
Some warm garlic bread would also be great for mopping up all of the delicious creamy sauce!
Recipe FAQs
‘Cordon bleu’ translates to ‘blue ribbon’ which is a term usually reserved for things of great excellence. While the dish originated in Switzerland, it is popular all over the world!
You can! Even though Swiss cheese is traditionally used, you could also try using, Emmental, Gruyere, or a blend of your favorite cheese for a different flavor.
Absolutely, but make sure you cook the chicken first before assembling the casserole. I use a rotisserie chicken because it’s super easy, but if you want to cook some chicken ahead of time, go ahead. I have a guide on how to boil chicken breasts and keep them moist! Just make sure you season the chicken well. You can also Roast a Whole Chicken and then pick out the meat and use it in this casserole recipe.
Save this recipe for the next time you have a craving for a creamy pasta dish with blue ribbon excellence in every bite! Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Cordon Bleu Casserole
Equipment
Ingredients
- 1 pound (450 g) egg noodles uncooked
- 2 cups (280 g) cooked chicken cubed or shredded
- 1 cup (140 g) thick sliced deli ham or turkey cubed
- 1 cup (120 g) swiss cheese shredded
For the cheese sauce:
- 4 tablespoons (56 g) butter
- 2 cloves garlic minced
- 4 tablespoons (32 g) all purpose flour
- 2 cups (480 ml) whole milk or 2%
- 2 teaspoons dijon mustard
- ¼ teaspoon ground pepper
- ¼ cup (22 g) grated parmesan cheese
- 1 cup (120 g) swiss cheese shredded
For the topping:
- ¾ cup (45 g) panko breadrcumbs
- ¼ cup (22 g) grated parmesan
- 2 tablespoons (28 g) butter melted
Instructions
- Preheat the oven to 350°F/180°C, and lightly spray a 9×13 inch pan with non stick spray.
- In salted water cook egg noodles until al dente according to package directions, drain and set aside.
- As the pasta is being cooked, make the cheese sauce. Melt butter in a saucepan, add garlic and cook for 30 seconds, then add the flour and stir and cook for 1 more minute.
- Slowly add the milk while whisking, then add the dijon mustard and pepper and whisk again.
- Add the parmesan and swiss cheese, and whisk until melted and smooth.
- To the prepared 9×13 pan, add the cooked noodles, cheese, chicken and ham, and give everything a quick stir. Then pour the cheese sauce on top.
- Make the topping, in a small bowl combine breadcrumbs with parmesan and butter.
- Top the casserole filling with the topping, and bake for 25-30 minutes.
Notes:
- Choose the right size dish. I suggest a 9×13-inch dish for this recipe. If your dish is too small, the creamy sauce can bubble over and a larger dish might cause your casserole to dry out. If you are going to use a different-sized dish, adjust the amounts accordingly.
- Don’t overcook the noodles. Cook the noodles only until they’re al dente. If you overcook them, they could turn mushy when the casserole is baking in the oven.
- Shred the cheese yourself. While using bags of pre-shredded cheese is convenient, the cheese doesn’t melt very well due to the anti-caking agent they use to prevent the cheese from sticking together in the bag. It’s better to buy a block of cheese and shred your own at home.
- Let it rest. It’s much easier to slice your casserole if you let it sit for a few minutes before serving.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
A TASTE OF TIME says
Great taste but not creamy as pictured. The noodles suck all of the moisture out if the casserole.
Little Sunny Kitchen says
I’m sorry that the recipe didn’t turn out the way you expected. If you try it again, add a bit more milk, or try baking the casserole in a slightly smaller baking dish so that not so much liquid evaporates in the oven.
Deb says
I made this last night and followed the the directions and didn’t sub anything out. I did cut the recipe in half sense there is just the two of us. We did have about one serving leftover. It was easy to make. We thought it was good. But we felt like it needed something. Served with green salad and vegetable.
Little Sunny Kitchen says
I’m glad to hear that it turned out well cut in half! Thank you so much for stopping back to let me know.
Tharilyn Bunker says
The casserole was DRY! I would suggest doubling the cheese sauce . There was no “creamy” at all.
Diana says
I’m sorry to hear the casserole turned out dry for you. Was it dry when you first mixed the pasta with the sauce too? Or do you mean the pasta soaked up all of the sauce once baked?
Aurora says
I like the recipe simple , fast and and mouthwatering, save time.