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Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

The Chicken Cordon Bleu Casserole transforms the classic stuffed chicken dish into an effortless weeknight meal, perfect for busy families craving comforting, flavorful food without the fuss of rolling and stuffing. This recipe delivers all the deliciousness of traditional Chicken Cordon Bleu in a convenient, baked casserole format that’s sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 8 ounces ham diced (smoked ham is recommended for extra flavor)
  • 8 ounces Swiss cheese shredded (divided into two 4-ounce portions)
  • 1.5 cups cooked pasta such as egg noodles, rotini, or penne
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1/2 cup milk whole milk or 2% recommended
  • 1/4 cup onion finely chopped (optional, for added flavor)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • to taste Salt and freshly ground black pepper
  • 1 cup Panko breadcrumbs or regular breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup chopped fresh parsley (for garnish, optional)

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large mixing bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick cooking spray or butter.
  2. In a large skillet over medium-high heat, brown the cubed chicken pieces for about 5-7 minutes, until no longer pink in the center. If using cooked ham, simply add it to the skillet with the chicken in the last minute of cooking to warm through. Drain off any excess grease.
    1.5 pounds boneless, skinless chicken breasts, 8 ounces ham
  3. In a large mixing bowl, whisk together the condensed cream of chicken soup, milk, Dijon mustard, garlic powder, and optional chopped onion. Season with salt and pepper to your liking. Stir in one half (4 ounces) of the shredded Swiss cheese until well combined.
    1 can (10.5 ounces) condensed cream of chicken soup, 1/2 cup milk, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/4 cup onion, to taste Salt and freshly ground black pepper, 8 ounces Swiss cheese
  4. Add the cooked chicken and ham, cooked pasta, and the remaining half (4 ounces) of shredded Swiss cheese to the cream sauce mixture. Gently stir everything together until all ingredients are evenly coated with the sauce.
    1.5 pounds boneless, skinless chicken breasts, 8 ounces ham, 1.5 cups cooked pasta, 8 ounces Swiss cheese
  5. Pour the mixture into the prepared baking dish and spread it out evenly.
  6. In a small bowl, combine the Panko breadcrumbs and melted butter. Stir until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the top of the casserole.
    1 cup Panko breadcrumbs, 2 tablespoons melted butter
  7. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbling around the edges and the breadcrumb topping is golden brown and crispy.
  8. Let the casserole rest for about 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
    1/4 cup chopped fresh parsley

Notes

It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months.