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 Chicken Cordon Bleu Casserole combines tender chicken, savory ham, and creamy Swiss cheese sauce into a comforting dish that’s perfect for busy weeknights yet special enough for family dinners. The crispy panko topping adds a delightful crunch that balances the silky sauce and hearty ingredients underneath.

Ingredients

• Penne pasta: 16 ounces of penne, providing a firm, tubular pasta base to hold the creamy sauce and fillings.
• Black pepper: 1/4 teaspoon, freshly ground to add just the right hint of warmth and depth.
• Salt: 1/4 teaspoon, to enhance all the other flavors and balance the richness.
• Brown sugar: 1 tablespoon, offering a subtle sweetness that complements the sharp mustard and tangy vinegar.
• All-purpose flour: 1/4 cup used to create the roux, thickening the cheese sauce to luxurious consistency.
• Dijon mustard: 2 tablespoons, smooth and tangy, for that essential savory zip in the cheese sauce.
• Apple cider vinegar: 1 tablespoon, lending a mild acidity to brighten the creamy sauce.
• Minced garlic: 2 tablespoons of freshly minced garlic, infusing the sauce with aromatic depth.
• Swiss cheese: 1 cup shredded Swiss cheese, melting to a velvety texture packed with nutty flavor.
• Chicken broth: 2 cups, providing savory liquid base which keeps the sauce rich yet balanced.
• Heavy cream: 2 cups, creating a rich, silky mouthfeel in the sauce that coats pasta and meat wonderfully.
• Butter: 1/4 cup unsalted Kerrygold butter for richness in the sauce and to flavor the topping.
• Cooked chicken: 16 ounces shredded or cubed, the key protein delivering tender, juicy bites throughout.
• Chopped ham: 16 ounces of fine-quality ham, like Boar’s Head, adding smoky, meaty flavor layers.
• Panko bread crumbs: 1/2 cup for extra crispiness to top the casserole with a golden crunchy finish.
• Garlic powder: 1/2 teaspoon to season the topping and enhance the garlic notes without overpowering.
• Melted butter: 2 tablespoons mixed with panko for a crispy, flavorful crust.

Instructions

Prepare the Pasta and Baking Dish

Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish. Cook the penne pasta according to package instructions until al dente, ensuring it holds its shape under the sauce. Drain the pasta and spread it evenly in the baking dish to form the casserole base.

Make the Cheese Sauce

In a medium saucepan over medium heat, melt the butter and sauté minced garlic with flour for 1-2 minutes until fragrant, forming a roux that thickens the sauce. Slowly whisk in chicken broth and heavy cream until smooth and simmer gently, thickening for 2-3 minutes. Next, stir in Dijon mustard, brown sugar, apple cider vinegar, salt, and pepper to layer the complex flavors. Remove from heat and melt in shredded Swiss cheese for a rich, creamy finish.

Assemble the Casserole

Evenly distribute the cooked chicken over the pasta, then top with the chopped ham. Pour the prepared cheese sauce generously over the layered meats and pasta, ensuring everything is well coated for maximum flavor in every bite.

Prepare the Topping

In a small bowl, combine panko bread crumbs, melted butter, and garlic powder to create a buttery, garlicky topping that will crisp beautifully during baking. Sprinkle this evenly across the top of the casserole to add texture and color.

Bake and Serve

Bake the casserole uncovered in the preheated oven for 15-20 minutes until the topping is golden brown and the casserole is bubbling hot. Let it cool slightly after baking to allow the flavors to settle before serving warm alongside your favorite sides for a hearty meal.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the crispy topping and creamy sauce texture.

Serving Suggestions

This casserole pairs perfectly with a crisp green salad or steamed vegetables to balance the richness. A light white wine or sparkling water with lemon can complement the savory layers beautifully.

FAQs

Can I use other types of pasta?

Yes, any sturdy pasta like rigatoni or fusilli works well, but penne is ideal for holding the sauce.

How can I make this casserole ahead of time?

You can assemble it the night before, cover tightly, and bake just before serving.

Is there a lighter version of this dish?

Use half-and-half or milk instead of heavy cream and reduce the butter slightly for a lighter sauce.

Can I freeze the casserole?

Yes, assemble and freeze before baking. Thaw overnight in the fridge, then bake as directed.

What can I serve with this casserole?

Serve with fresh green salads, steamed asparagus, or roasted veggies for a complete meal.

Chicken Cordon Bleu Casserole

This easy chicken cordon bleu casserole combines tender chicken, savory ham, and creamy Swiss cheese sauce, topped with a crispy garlic panko crust for a comforting family meal.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course casserole, Main Course

Cuisine American

Servings 6 people

Calories 525 kcal

Equipment

• 1 9x13-inch baking dish lightly greased
• 1 medium saucepan for cheese sauce
• 1 small bowl for topping mixture

Ingredients

  

• 16 oz penne pasta

• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp brown sugar
• 1/4 cup all-purpose flour
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp minced garlic
• 1 cup shredded Swiss cheese
• 2 cups chicken broth
• 2 cups heavy cream
• 1/4 cup unsalted butter

• 16 oz cooked chicken shredded or cubed
• 16 oz chopped ham

• 2 tbsp melted butter
• 1/2 tsp garlic powder
• 1/2 cup panko bread crumbs

Instructions

 

• Preheat oven to 400°F (200°C) and grease a 9x13 inch baking dish.
• Cook penne pasta according to package directions, drain, and spread evenly in the baking dish.
• In a medium saucepan, melt 1/4 cup butter over medium heat.
• Add minced garlic and flour to the melted butter and sauté for 1-2 minutes until fragrant.
• Gradually whisk in chicken broth and heavy cream until smooth.
• Stir in Dijon mustard, brown sugar, apple cider vinegar, salt, and black pepper.
• Simmer the sauce for 2-3 minutes, stirring occasionally, until it thickens slightly.
• Remove from heat and stir in shredded Swiss cheese until fully melted.
• Layer cooked chicken evenly over the pasta, then sprinkle chopped ham on top.
• Pour the cheese sauce evenly over the chicken and ham, coating all ingredients.
• Mix panko bread crumbs, melted butter, and garlic powder in a small bowl.
• Sprinkle the panko mixture evenly over the casserole to create a crispy topping.
• Bake uncovered for 15-20 minutes until the topping is golden and casserole is bubbly.
• Remove from oven, let cool slightly, then serve warm.

Notes

• Use good quality ham for best flavor.
• Leftovers store well in the refrigerator for up to 3 days.
• Reheat covered to maintain moisture.