Chicken Cordon Bleu Casserole is a tasty twist on the classic French dish. This casserole features savory meat, a creamy garlic butter sauce, melty cheese, and a crispy panko topping.
Chicken Cordon Bleu Casserole
This chicken cordon bleu casserole is a tasty twist on the classic French dish. Each bite of this pasta casserole features the savory flavors of ham and chicken and is drenched in a rich and creamy garlic butter sauce.
Melted Swiss and mozzarella cheese make this indulgent dish so satisfying and gooey, and the crispy panko breadcrumb topping is the final addition that perfects the recipe.
I love how this chicken cordon bleu casserole recipe brings all of the ingredients together into one flavorful and convenient one-dish format. Simple to make but easy to enjoy, this casserole is sure to make any regular weeknight dinner feel like a special occasion.
For more delicious dishes made with chicken and cheese, check out my cheesy chicken and rice casserole or my creamy chicken quinoa broccoli casserole.
Why you will love this recipe
- Simplified version of traditional chicken cordon bleu
- Crispy and melty in every bite
- Ready in just 40 minutes
- Easy to prepare and pop in the oven
How to make perfect Chicken Cordon Bleu Casserole
Cook the pasta al dente (firm to the bite). This will prevent it from becoming mushy as it bakes.
Begin combining the sauce ingredients. Combine cornstarch, heavy cream, salt, and pepper in a small bowl and set aside.
Melt the butter. After melting the butter over medium heat, add the garlic and sauté until fragrant.
Mix in the heavy cream mixture. Stir for a minute until the sauce thickens, then reduce the heat to low.
Fold in the key ingredients. Mix the Swiss cheese, diced ham, shredded chicken, and cooked pasta until fully combined. Then, remove from heat and cover with a lid.
Preheat the oven. 375°F (190°C) is the perfect temperature.
Transfer to a baking dish. Top with shredded mozzarella and panko breadcrumbs.
Bake for 10-15 minutes. Chicken cordon bleu casserole is ready once the cheese is melted and bubbly.
Serve warm. For extra flavor, sprinkle ground pepper on top.
Pro Tips
- Multitasking saves time. I’ll often get started on the sauce while the pasta is cooking. This will reduce the overall cooking time for the recipe.
- Chicken breast is best. If using raw chicken instead of rotisserie, it should be boiled until fully cooked. A fork and knife will make it super easy to shred.
- Firmer pasta makes a difference. Cooking the pasta al dente will result in the perfect texture once baked –– soft but not mushy! If the package directions don’t include al dente directions, a good rule of thumb is to check the pasta 2-3 minutes before the suggested cooking time has passed.
Key Ingredients and Substitutions for Chicken Cordon Bleu Casserole
Dry Short Pasta: Rigatoni, farfalle, and penne are just a few examples of pasta that will work well for this chicken cordon bleu casserole recipe.
Shredded Chicken: Rotisserie chicken makes the preparation so simple. Alternatively, raw chicken can be used but will need to be cooked and shredded ahead of time.
Shredded Swiss and Mozzarella: Freshly shredded cheese is ideal. Because it doesn’t have anti-clumping preservatives like bagged shreds, it melts better — and tastes better too!
Panko: Breadcrumbs add the perfect crunch to every bite. Cornflakes or crushed crackers like Ritz or Saltines can be used as an alternative.
Butter: Unsalted butter is best as it allows for more control over how much salt goes into the recipe. If only salted butter is available, the additional salt can be omitted from the recipe.
Cornstarch: This ingredient is essential for thickening the heavy cream sauce. Arrowroot powder is a good substitute.
Frequently Asked Questions about Chicken Cordon Bleu Casserole Recipe
What goes well with chicken cordon bleu recipes?
Chicken cordon bleu is delicious on its own but will also taste incredible with this roasted beet and goat cheese salad, smothered potatoes, or air fried asparagus with bacon.
How long does chicken cordon bleu last in the fridge?
Leftovers from this chicken cordon bleu casserole recipe can be enjoyed for 2-3 days if stored properly. Storing the leftovers in an airtight container in the refrigerator will help preserve freshness.
This dish can also be frozen for up to 3 months if desired, then thawed in the refrigerator overnight before reheating.
How do I reheat a chicken cordon bleu casserole?
For best results, the casserole should be reheated at a low temperature (around 325 degrees F) and covered with foil to retain moisture and prevent it from drying out.
Sprinkling a little bit of water or additional heavy cream on top before reheating can also help prevent dryness.
To ensure even heating, stirring the casserole halfway through reheating is recommended.
Chicken Cordon Bleu Casserole
Ingredients
- 2 cup dry short pasta
- 1.5 lb rotisserie chicken meat shredded (See notes if using raw chicken breast)
- 2 cup Swiss cheese shredded
- 0.5 lb ham diced
- 1/2 cup panko
- 1 cup mozzarella cheese shredded
Sauce
- 2 tbsp butter
- 2 clove garlic cloves
- 1 cup heavy cream
- 1 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Cook the pasta al dente (firm to the bite) to prevent it from becoming mushy during baking. Follow its package directions for the best results.
- In the meantime, combine cornstarch, salt, pepper, and heavy cream into a small bowl. Set it aside.
- Next, place a saucepan over medium heat, add butter, and wait until it melts. Then, add minced garlic and sauté until fragrant, about a minute.
- Mix in the heavy cream mixture. Stir for a minute until the mixture thickens. Reduce heat to low.
- Fold in shredded Swiss cheese, diced ham, shredded chicken, and the cooked pasta. Stir to combine. Remove from heat and cover with a lid.
- Preheat the oven to 375°F (190°C).
- Transfer the mixture into a 9×13-inch or 10-inch round baking dish. Top with shredded mozzarella cheese and sprinkle panko breadcrumbs on top.
- Bake for 10-15 minutes or until the cheese is melted and bubbly.
- Serve warm, with ground pepper cracked on top for added flavor.
Notes
- If using raw chicken, the best is chicken breast. Cook it in boiling water until it’s thoroughly cooked. Then, use a fork and a knife to shred it apart.
- Store any leftovers in an airtight container in the refrigerator. Consume within 2-3 days for optimal freshness.
- Reheating Tips:
“Chicken is like the canvas of the culinary world – blank and ready to absorb whatever flavors you throw its way. It’s the ultimate protein chameleon, adapting to spices, sauces, and cooking methods with ease. Whether you’re craving a hearty stew, a zesty salad topper, or a finger-licking barbecue favorite, chicken has your back. Plus, it’s a lean source of protein, making it a go-to for those looking to keep things healthy without sacrificing taste. So here’s to chicken – the unsung hero of weeknight dinners and gourmet feasts alike!”