Chicken Cordon Bleu Casserole is a comforting twist on a French classic. Savory chicken and ham pair with creamy sauce, melty Swiss cheese, and a crispy panko topping.
Our chicken cordon bleu casserole brings all the classic flavors together in an easy-to-make dish. Tender chicken and ham are layered with melted cheese and topped with crispy panko breadcrumbs for the perfect crunch.
For those who love chicken and cheese dishes, this recipe is a must-try. It’s simple to prepare and offers a tasty escape from the usual weekly meals and is sure to become a family favorite
Why You Will Love Our Chicken Cordon Bleu Casserole
- Simplified Recipe Our dish keeps the classic flavors of chicken cordon bleu but is easier to make.
- Easy to Prepare: Simple to assemble and bake for a no-fuss meal.
- Quick to Make: Ready in just 40 minutes!
- So Tasty: Each bite is a mix of crunchy and gooey deliciousness.
How to Make Perfect Chicken Cordon Bleu Casserole
Cook Pasta – Boil pasta in salted water until al dente, following package directions to ensure it remains firm during baking.
Prepare Sauce Base – In a small bowl, mix cornstarch, salt, pepper, and heavy cream. Set aside for later.
Sauté Garlic – Melt butter in a saucepan over medium heat. Add minced garlic and sauté for about one minute until fragrant.
Thicken Sauce – Pour in the heavy cream mixture, stirring constantly until the sauce thickens. Reduce heat to low.
Combine Ingredients – Fold in shredded Swiss cheese, diced ham, shredded chicken, and cooked pasta. Stir until well combined, then cover with a lid.
Preheat Oven – Set the oven to 375°F (190°C) for even baking.
Assemble Casserole – Transfer the pasta mixture to a 9×13-inch or 10-inch round baking dish. Top with mozzarella cheese and panko breadcrumbs.
Bake to Perfection – Bake in the preheated oven for 10-15 minutes, until the cheese is melted and bubbly. Serve warm.
Pro Tips
Multitask Efficiently. While your pasta is boiling, start preparing the sauce. This simple trick helps you save time and streamline the cooking process.
Chicken: If using raw chicken breast instead of rotisserie, boil it thoroughly until cooked through. Shred it easily with a fork once done for a smoother process.
Al Dente Pasta: For the best texture, cook pasta until al dente, ensuring it doesn’t get too soft during baking. If the package instructions don’t provide a clear time, check the pasta 2-3 minutes before the recommended cooking time.
Key Ingredients and Substitutions
- Chicken: We recommend using rotisserie chicken to save time, but raw chicken can also be prepared, cooked, and shredded in advance.
- Diced Ham: Adds a savory and salty contrast to the cheese and chicken. Ham slices or prosciutto could also be used.
- Dry Short Pasta: Pasta like rigatoni, farfalle, or penne are great choices for this chicken cordon bleu casserole recipe.
- Swiss Cheese: Freshly shredded Swiss cheese melts better and has a richer flavor than pre-packaged options.
- Panko Breadcrumbs: These add a satisfying crunch. Crushed cornflakes or other types of crackers can serve as a substitute.
- Dijon Mustard: Adds a subtle tang to the creamy sauce.
- Unsalted Butter: Ideal for controlling salt levels. If using salted butter, consider reducing other salt in the recipe.
- Cornstarch: It’s key for thickening the heavy cream sauce, but arrowroot powder can be used as a suitable alternative.
Frequently Asked Questions About Chicken Cordon Bleu Casserole
What goes well with chicken cordon bleu casserole?
Our chicken cordon bleu casserole pairs wonderfully with several sides. Try serving it with garlic bread, mashed potatoes, or a fresh green salad for a balanced meal. For pasta lovers, egg noodles or wide egg noodles are an excellent choice. Sautéed spinach and steamed rice also complement the dish perfectly.
How long can chicken cordon bleu last in the refrigerator?
When stored properly in an airtight container, leftovers of chicken cordon bleu casserole will stay fresh for about 2-3 days in the fridge. For longer storage, you can freeze the casserole for up to 3 months. Just remember to thaw it in the refrigerator overnight before reheating.
What is the best way to reheat chicken cordon bleu?
To reheat your casserole, set the oven to 325°F (165°C). Cover the dish with foil to keep it moist, and add a splash of water or heavy cream if needed to prevent it from drying out. Stir occasionally for even heating. This will ensure your casserole stays creamy and delicious.
How can we make this casserole keto-friendly?
To make a keto-friendly version, swap traditional breadcrumbs with crushed pork rinds to maintain a crispy texture without the carbs. Use ingredients that are naturally low in carbohydrates and high in healthy fats, such as full-fat cheese and a low-carb heavy cream. This way, you can enjoy a delicious, low-carb casserole without compromising on flavor or texture.
Chicken Cordon Bleu Casserole
Ingredients
- 2 cups Dry Short Pasta
- 1.5 lbs Rotisserie Chicken Meat shredded (see notes if using raw chicken)
- 2 cups Swiss Cheese shredded
- 0.5 lb Ham diced
- ½ cup Panko
- 1 cup Mozzarella Cheese shredded
Sauce
- 2 tbsp Butter
- 2 Garlic Cloves
- 1 cup Heavy Cream
- 1 tbsp Cornstarch
- 1 tsp Salt
- ½ tsp Ground Black Pepper
Instructions
- Cook the pasta al dente (firm to the bite) to avoid it becoming mushy during baking. Follow the package directions for the best results.
- In a small bowl, combine cornstarch, salt, pepper, and heavy cream. Set aside.
- In a saucepan, melt butter over medium heat. Add minced garlic and sauté for about a minute until fragrant.
- Stir in the heavy cream mixture and cook for another minute until the sauce thickens. Reduce heat to low.
- Fold in shredded Swiss cheese, diced ham, shredded chicken, and cooked pasta. Stir to combine, then remove from heat and cover.
- Preheat the oven to 375°F (190°C).
- Transfer the mixture to a 9×13-inch or 10-inch round baking dish. Top with shredded mozzarella cheese and sprinkle panko breadcrumbs over the top.
- Bake for 10-15 minutes until the cheese is melted and bubbly.
- Serve warm, garnished with freshly cracked ground pepper for extra flavor.
Notes
- If using raw chicken, opt for chicken breast. Boil it until fully cooked, then shred it using a fork.
- Store any leftovers in an airtight container in the refrigerator and consume within 2-3 days for the best freshness.
- Reheating Tips: For optimal results, reheat the casserole in the oven at 325°F (163°C) to prevent it from drying out. Cover with foil to retain moisture.
- If the casserole appears dry, add a splash of water or extra cream before reheating. Stir halfway through to ensure even heating.