Chicken Cordon Bleu Casserole

Growing up, I always thought Chicken Cordon Bleu was one of those fancy restaurant dishes that took hours to make. My mom would only order it on special occasions when we went out to eat. It wasn’t until I started cooking for my own family that I realized I could get those same flavors without all the fuss.

This casserole version came about one night when I had leftover chicken and ham in the fridge, and honestly, it’s become more popular with my kids than the original.

Instead of rolling and breading chicken breasts, everything just goes into one dish – and somehow it still tastes just as good as what I remember from those restaurant dinners.

Image: Mollyshomeguide.com / Photographer Molly
 

Why You’ll Love This Chicken Cordon Bleu Casserole

  • One-dish dinner – Everything cooks together in a single casserole dish, meaning fewer dishes to wash and an easier cleanup after dinner.
  • Kid-friendly meal – The creamy pasta combined with familiar ingredients like chicken and ham makes this a dish the whole family will happily dig into.
  • Make-ahead friendly – You can prep this casserole earlier in the day and pop it in the oven when you’re ready to eat, perfect for busy weeknights.
  • Restaurant-style taste – This casserole gives you all the flavors of classic Chicken Cordon Bleu without the fussy rolling and breading – it’s comfort food made simple.
  • Crowd-pleasing portions – This hearty casserole makes enough to feed a hungry family, and the leftovers taste even better the next day.
 

What Kind of Chicken Should I Use?

For this casserole, you’ve got several good options when it comes to chicken. The easiest route is using rotisserie chicken from the grocery store – just pull it off the bone and chop or shred it.

If you prefer to cook your own, boneless skinless chicken breasts or thighs work great – you can poach them in water or broth until cooked through, or bake them in the oven.

Dark meat from chicken thighs will give you a bit more flavor and stay moister in the casserole, while breast meat is leaner but can work just fine since it’s being mixed with a creamy sauce.

Just make sure whatever chicken you use is cooked and cooled before adding it to your casserole.

Image: Mollyshomeguide.com / Photographer Molly
 

Options for Substitutions

This casserole is pretty adaptable and you can make several swaps while keeping the classic Chicken Cordon Bleu flavors:

  • Penne pasta: Any medium-sized pasta works great here – try rotini, fusilli, or even farfalle. Just cook it al dente since it will continue to soften in the casserole.
  • Heavy cream: For a lighter version, use half-and-half or whole milk mixed with 2 tablespoons of melted butter. The sauce might be slightly less thick, but still tasty.
  • Swiss cheese: Gruyere makes an excellent substitute, or try a mix of mozzarella and provolone for a different but good flavor profile.
  • Panko breadcrumbs: Regular breadcrumbs work fine, or try crushed butter crackers or even crushed cornflakes for the topping. Just watch them carefully as they might brown faster.
  • Dijon mustard: Stone ground or whole grain mustard can work in place of Dijon. If using regular yellow mustard, reduce the amount to 1 tablespoon.
  • Apple cider vinegar: White wine vinegar or regular white vinegar can be used instead. If using white vinegar, add a tiny pinch of sugar to balance the sharper taste.
 

Watch Out for These Mistakes While Cooking

The biggest challenge when making this casserole is getting the sauce right – if you add the chicken broth and cream too quickly to your roux (butter and flour mixture), you’ll end up with unwanted lumps, so whisk constantly and add the liquids gradually.

Another common mistake is overcooking the pasta before it goes into the casserole – aim for al dente or even slightly undercooked, as it will continue to soften while baking in the sauce.

To prevent a dry casserole, don’t skip the resting time after baking; letting it sit for 10-15 minutes allows the sauce to thicken and settle, making it easier to serve and ensuring each bite is creamy.

For the crispiest topping, wait until the last 10 minutes of baking to add the panko mixture, and consider broiling for 1-2 minutes at the end (but watch carefully to prevent burning).

 

Storage Instructions

Keep Fresh: This tasty casserole stays good in the fridge for up to 4 days when stored in an airtight container. The creamy sauce might thicken up a bit in the fridge, but don’t worry – it’ll loosen up again when reheated!

Freeze: You can freeze this casserole for up to 3 months! Just let it cool completely, cover it tightly with foil, and pop it in the freezer. If you’re planning to freeze it, I’d suggest slightly undercooking the pasta so it doesn’t get too soft when reheated.

Reheat: To warm up your casserole, cover it with foil and heat in a 350°F oven for about 20-25 minutes, or until heated through. If it seems a bit dry, splash in a little milk or cream while reheating. For single portions, the microwave works great too – just heat in 1-minute intervals, stirring between each.

Make Ahead: You can assemble this casserole up to 24 hours before baking! Just cover and refrigerate, then add the panko topping right before you pop it in the oven. You might need to add an extra 10-15 minutes to the baking time if you’re cooking it straight from the fridge.

 

Image: Mollyshomeguide.com / Photographer Molly
 

Estimated Nutrition Facts

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 3000-3200
  • Protein: 160-180 g
  • Fat: 180-200 g
  • Carbohydrates: 240-260 g
 
Preparation Time20-30 minutes
Cooking Time15-20 minutes
Total Time35-50 minutes
Level of DifficultyMedium
 

Ingredients

  • 16 ounces penne pasta
  • 1/4 cup butter
  • 2 tablespoons minced garlic
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 2 tablespoons dijon mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded swiss cheese
  • 16 ounces cooked chicken
  • 16 ounces chopped ham
  • 1/2 cup panko bread crumbs
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
 

Step 1: Prepare the Pasta and Baking Dish

Preheat your oven to 400°F (200°C) and lightly grease a 9×13 baking dish.

Cook 16 ounces of penne pasta according to the package instructions.

Once cooked, drain and transfer the pasta to the prepared baking dish, spreading it out evenly.

 

Step 2: Make the Cheese Sauce

In a medium-sized saucepan over medium heat, melt 1/4 cup of butter.

Add 2 tablespoons of minced garlic and 1/4 cup of flour to the melted butter, and sauté for 1-2 minutes until fragrant.

Gradually whisk in 2 cups of chicken broth and 2 cups of heavy cream until the mixture is smooth.

Stir in 2 tablespoons of Dijon mustard, 1 tablespoon of brown sugar, 1 tablespoon of apple cider vinegar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Bring the mixture to a simmer, stirring occasionally for 2-3 minutes until it thickens slightly.

Remove the saucepan from heat and stir in 1 cup of shredded Swiss cheese until fully melted.

 

Step 3: Assemble the Casserole

Evenly sprinkle 16 ounces of cooked shredded or cubed chicken over the pasta in the baking dish.

Add 16 ounces of chopped ham on top of the chicken.

Pour the prepared cheese sauce over the chicken and ham, ensuring that everything is well coated and evenly distributed.

 

Step 4: Prepare the Topping

In a small bowl, mix together 1/2 cup of panko bread crumbs, 2 tablespoons of melted butter, and 1/2 teaspoon of garlic powder.

Sprinkle this mixture evenly over the top of the casserole, creating a crunchy topping.

 

Step 5: Bake and Serve

Place the baking dish in the preheated oven and bake uncovered for 15 to 20 minutes, or until the topping is lightly browned and the casserole is bubbly.

Once done, remove from the oven and let it cool slightly.

Serve hot with your favorite side dish and enjoy!

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