Make this easy chicken cordon bleu casserole that’s stuffed with chicken, ham, and pasta, all baked in a cheesy white sauce and covered in buttery breadcrumbs!
This irresistible comfort dish is quick and easy to prep, and reheated leftovers taste just as good as the day you made it! It’s the perfect dish for potlucks or weeknight dinners with the family.
What is Chicken Cordon Bleu Casserole?
- “Cordon Bleu” is a cooking term for meat that’s wrapped around cheese and then breaded or pan-fried, but for this recipe, we use cooked chicken and ham and made a cheesy sauce made using a can of soup and cheese!
- No wrapping and no frying means this recipe gets on the dinner table fast!
- Assemble up to 48 hours in advance and bake just before serving! It’s the perfect weeknight dinner that makes for delicious work-day lunches, too!
- Chicken cordon bleu casserole is perfect to make for a fancy brunch or to share at a work event or potluck!
- It can be made low-carb friendly by switching out the noodles for cauliflower rice or doubling up on your fave keto-friendly veggies like sliced zucchini, spinach, broccoli, or cauliflower florets.
Ingredients & Variations
MEAT: This is a great recipe for using up leftover chicken or ham. A rotisserie chicken can be shredded for recipes just like this one! Turkey and bacon are also a great combination, too!
SAUCE: Instead of making a sauce from scratch, we used a can of cream of chicken soup, milk, some seasonings, and loads of cheese. A jar of Alfredo sauce could be used in place of the soup for an extra rich-flavored sauce.
CHEESE: Mozzarella and Swiss have bold flavors and melt quickly. Monterey or white cheddar will also work, but avoid using all Swiss as it will overpower the dish.
PASTA: Heavier shapes and sizes of pasta work here to hold the creamy sauce. Rotini, penne, ziti, medium-sized macaroni shells, or bow-tie pasta are ideal choices. Two cups of white or brown rice can be used instead of pasta, if desired.
How to Make Chicken Cordon Bleu Casserole
- Cook pasta according to package directions. PRO TIP: Cook pasta to “al dente” as it will cook a little more as it bakes.
- Mix Panko breadcrumbs and butter and set aside.
- Mix all ingredients in a prepared casserole dish until well combined (as per the recipe card below)
- Top with Panko mixture.
- Bake until the top is golden and the casserole is heated through.
PRO TIP: Let casserole rest for about 10 minutes before serving.
Storing Leftover Casserole
- Keep leftover chicken cordon blue casserole in a covered container in the refrigerator for up to 3 days. Reheat portions in the microwave.
- This dish can be frozen, but be aware the pasta won’t be as firm once it’s thawed.
Chicken Cordon Bleu Casserole
- 8 ounces rotini pasta approx. 2 cups
- 2 cups cooked chicken diced
- 1 cup ham diced
- 1 cup mozzarella cheese shredded
- 1 cup swiss cheese shredded
- 1 can cream of chicken soup
- 1 ⅓ cups milk
- 1 ½ teaspoons dijon mustard
- 1 teaspoon onion powder
- salt & pepper to taste
- ¼ cup Panko bread crumbs
- 1 tablespoon butter melted
- Preheat oven 350°F.
- Cook rotini according to package directions.
- In a small bowl mix together Panko and melted butter. Set aside.
- In a 3 qt casserole dish mix together cooked pasta and the remaining ingredients (except Panko) until well combined. Top with Panko breadcrumb mixture.
- Bake for 30-35 minutes or until the top is golden and casserole is heated through.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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