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.
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.