Chicken cordon bleu casserole is a take on a restaurant favorite. If you like cordon bleu, you’ll LOVE this cheesy chicken casserole recipe.

A flavorful homemade creamy, cheesy sauce is tossed with pasta, chicken, and ham. It’s all topped with buttery breadcrumbs and baked until bubbly.

Prep ahead and pop it in the oven for an easy meal any day of the week.

Easy Creamy Casserole

This easy casserole recipe is a take on our favorite classic chicken cordon bleu recipe.

  • No need to stuff & roll chicken breasts, this easy casserole is just stuffed with flavor.
  • The sauce is made from scratch, no canned condensed cream of chicken soup is required.
  • This casserole can be made ahead of time and baked just before serving.
  • Not only does this dish look impressive, but the flavor is outstanding with a cheesy white sauce and crispy golden panko topping.
chicken , ham , pasta , breadcrumbs , cheese , milk , broth , mustard , flour , sherry and seasonings with labels to make Chicken Cordon Bleu Casserole

Ingredients in Chicken Cordon Bleu Casserole

Chicken & Ham – Use cooked chicken for this recipe. I keep this shredded chicken in my freezer but rotisserie chicken, or even leftover turkey work just as well!

Use leftover ham from last night’s dinner or purchase an inexpensive ham steak at the grocery store.

Homemade Cheese Sauce – This is an easy homemade cordon bleu sauce with lots of flavor. It starts with a base of milk and chicken broth (any kind of milk works) which is thickened. It’s seasoned with a bit of dijon, thyme, sherry, and Worcestershire sauce. If you don’t have cooking sherry, you can add a bit of white wine in place.

Cheese – Swiss cheese is traditional in chicken cordon bleu and gives this dish its well-known flavor. The addition of either Monterey or white cheddar rounds out the flavor so the swiss cheese so it doesn’t overpower the whole dish. You can use any mild cheese in place of Monterey jack (like mozzarella or provolone).

Pasta – For the pasta in this recipe, use medium noodles, like ziti, rotini, penne, or even egg noodles. A couple of cups of rice can also be substituted or try roasted cauliflower florets for a low carb version.

How to Make Chicken Cordon Bleu Casserole

  1. Make the homemade cheese sauce (per recipe below).
  2. Cook the pasta al dente.
  3. In a large bowl, combine the chicken, ham, pasta, and sauce.
  4. Place into a baking dish and sprinkle with the topping mixture. Bake until bubbly.

Tips for a Great Chicken Cordon Bleu Casserole

  • Don’t skip the shredded swiss cheese in this chicken cordon bleu casserole recipe, it gives this dish its signature flavor.
  • Cooking sherry can be substituted with sweet white wine if needed.
  • Cook the pasta al dente, it will cook a bit more as it bakes.
  • Allow the casserole to rest for about 10 minutes before serving to thicken the sauce.
  • Prep ahead and wrap it in plastic wrap. This recipe can be kept in the fridge for 48 hours before baking.
Chicken Cordon Bleu Casserole cooked in a dish

Can You Freeze Cordon Bleu Casserole?

  • Cordon bleu casserole is the perfect dish for making ahead of time and freezing. Therefore, leftovers are also great for tossing in the freezer and having ready for a quick dinner or for a pack-and-go lunch.
  • To freeze, place it in an airtight container. It will keep in the freezer for up to 3 months. To reheat, allow the casserole to thaw in the refrigerator. Then cover with aluminum foil, preheat the oven to 325°F, and bake for 30 minutes or until heated through.

More Cordon Bleu Favorites

Did you love this Cordon Bleu Casserole? Be sure to leave a rating and a comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Chicken Cordon Bleu Casserole cooked in a dish
4.97 from 57 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chicken Cordon Bleu Casserole

This is an easy chicken cordon bleu because everything goes into the casserole dish together!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Author Holly Nilsson

Equipment

a saucepan
Saucepan
an empty white 9x13 inch baking dish
9 x 13-inch Casserole Dish
buy hollys book

Ingredients  

Sauce

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ¾ cup milk
  • 1 cup reduced sodium chicken broth
  • 2 teaspoons cooking sherry
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme leaves
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Monterey Jack cheese or shredded white sharp cheddar cheese

Casserole ingredients

  • 8 ounces cooked chopped chicken about 2 cups
  • 4 ounces ham diced, about 1 cup
  • 12 ounces small size pasta or medium size, cooked al dente

Topping ingredients

  • ½ cup Panko breadcrumbs
  • 2 tablespoons butter melted
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon fresh parsley finely chopped

Instructions 

  • Preheat the oven to 350°F.
  • Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Whisk in chicken broth and milk a little bit at a time until smooth. Continue stirring until the sauce thickens, about 7 minutes. Let boil 1 minute.
  • Add in sherry, Dijon, Worcestershire, garlic powder, thyme, and pepper. Remove from heat and stir in Swiss & Monterey Jack cheeses.
  • Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham, and sauce. Pour into a 9 x 13 baking dish.
  • Combine melted butter, Panko bread crumbs, parmesan cheese & parsley. Sprinkle over top of casserole.
  • Bake uncovered for 25-30 minutes or until hot and the top is lightly browned. Remove from the oven and rest for 10 minutes before serving.

Notes

Be sure not to overcook pasta before adding it to the casserole. Drain it when it’s just al dente, and it will finish cooking as it bakes. 
For the chicken, use rotisserie or cooked chicken breasts.
Leftovers can be refrigerated up to 3 days, and will keep in the freezer up to 3 months. 
If making ahead for freezer or refrigerator, leave off the topping and add before cooking.
To reheat, cover with foil and bake for 20-25 minutes in a preheated oven set at 325°F. 
4.97 from 57 votes

Nutrition Information

Calories: 590 | Carbohydrates: 52g | Protein: 34g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 777mg | Potassium: 405mg | Fiber: 2g | Sugar: 4g | Vitamin A: 622IU | Vitamin C: 0.2mg | Calcium: 392mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course
Cuisine American

close up of Chicken Cordon Bleu Casserole with writing
Chicken Cordon Bleu Casserole in the casserole dish with writing

 

plated Chicken Cordon Bleu Casserole with a title
Chicken Cordon Bleu Casserole in the dish and plated with writing

share:

PinFacebookTweetYummly

Categories:

, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

4.97 from 57 votes (47 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Marianne says:

    Thank you so much for making such a fantastic cook book! just came in the Amazon truck today.
    I can’t wait to read through it. As a fellow Vancourite it’s very exciting to support a local author!!
    Look forward to more exciting recipes

    1. Holly Nilsson says:

      So excited that your book has arrived, I can’t wait to see what you make. Thank you so much for your support!