Chicken Cordon Bleu Casserole - Little Sunny Kitchen

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Nutrition Label

–+ servings

Prep Time 30

Cook Time 30

Total Time 1

Preheat the oven to 350°F/180°C, and lightly spray a 9x13 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 9x13 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.

Choose the right size dish. I suggest a 9x13-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.