Chicken Cordon Bleu Casserole is a wonderful twist on the classic chicken dish we all love. It layers tender chicken, ham, and melty Swiss cheese, all baked together with a creamy sauce and topped with a crunchy breadcrumb topping. This casserole brings together those familiar flavors in a cozy, easy-to-make dish that feels special without a lot of fuss.
I always like making this casserole when I want something comforting but don’t want to spend too much time in the kitchen. It’s one of those recipes where you can prepare everything ahead of time and just pop it in the oven when you’re ready. The creamy sauce pulls everything together, and the crisp topping adds just the right touch of texture. I find that everyone loves how the flavors come together without being too heavy or complicated.
My favorite way to serve this casserole is alongside a simple green salad or some steamed veggies to keep things light and fresh. It’s perfect for a family dinner or even to bring to a potluck because it travels well and tastes great even warmed up the next day. This dish always reminds me of cozy nights at home and sharing good food with the people I care about.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast gives a tender and mild base. Leftover rotisserie chicken works well if you’re short on time. For a lighter version, try skinless turkey breast instead.
Ham: Diced ham adds a salty, smoky flavor essential to Chicken Cordon Bleu. If you prefer, substitute with Canadian bacon or smoked turkey for less fat.
Swiss Cheese: Swiss cheese melts beautifully and offers a nutty taste. Gruyère is a nice alternative if you want a richer flavor, or mozzarella if you want it milder and stretchier.
Pasta: Egg noodles or rotini hold sauce well in this casserole. You can swap for penne, fusilli, or any other pasta you have on hand.
Panko Breadcrumbs: Panko gives a nice crunch to the topping. If unavailable, crushed crackers or regular breadcrumbs can be used for a different texture.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making the sauce right is key to this casserole. Here’s how to get it smooth:
- Start by melting butter and whisking in flour to make a roux. Cooking it for 1-2 minutes prevents a raw flour taste.
- Slowly add cold milk while whisking constantly. This helps prevent lumps.
- Keep stirring over medium heat until the sauce thickens. Don’t rush—patience is important.
- Turn off the heat before adding cheese; this prevents it from becoming grainy.
I find using a whisk and adding milk gradually makes everything come together easier. If lumps do form, a quick whisk or blending helps smooth it out.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to hold all the ingredients and bake evenly.
- Medium saucepan – for making the creamy cheese sauce without sticking or burning.
- Whisk – helps you blend the roux and milk smoothly to avoid lumps.
- Large mixing bowl – to combine chicken, ham, pasta, and sauce easily.
- Measuring cups and spoons – to get the right amounts of ingredients for a balanced flavor.
- Wooden spoon or spatula – for gentle stirring without scratching your saucepan or bowl.
Flavor Variations & Add-Ins
- Use cooked turkey instead of chicken for a twist that feels just as hearty and tasty.
- Add sautéed mushrooms for an earthy flavor and extra texture you’ll enjoy.
- Swap Swiss cheese with Gruyère for a stronger, nuttier taste that adds depth.
- Stir in steamed broccoli florets to add freshness and a pop of color to the casserole.
Chicken Cordon Bleu Casserole
Ingredients You’ll Need:
For The Casserole:
- 3 cups cooked chicken breast, cubed or shredded
- 2 cups diced ham
- 3 cups cooked pasta (such as egg noodles or rotini)
- 2 cups shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
For The Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups shredded Swiss cheese (part of the total 2 cups)
For The Topping:
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter
- Remaining 1/2 cup Swiss cheese
- Additional Parmesan cheese (included above)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation, cooking the sauce, and assembling the casserole. Bake time is 25-30 minutes until bubbly and golden on top, plus 5 minutes of resting before serving. So in total, plan for about 45-55 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and stir for 1-2 minutes to form a smooth paste (roux). Slowly pour in the milk while whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5 minutes. Remove from heat and mix in salt, pepper, garlic powder, onion powder, and 1 1/2 cups of shredded Swiss cheese until melted.
3. Combine Ingredients:
In a large bowl, mix the cooked chicken, diced ham, cooked pasta, and the creamy cheese sauce. Gently stir to coat everything evenly.
4. Assemble the Casserole:
Pour the mixture into the prepared baking dish, spreading it out evenly. In a small bowl, toss the panko breadcrumbs with olive oil or melted butter for a crunchy topping. Sprinkle the remaining half cup of Swiss cheese and grated Parmesan cheese over the casserole, then evenly spread the breadcrumb mixture on top.
5. Bake and Serve:
Bake uncovered in the preheated oven for 25-30 minutes until the top is golden brown and the casserole is bubbly. Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving. Enjoy your warm, cheesy, comforting meal!
Can I Use Frozen Chicken for This Casserole?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before using it. Pat it dry to remove excess moisture, which helps keep the casserole from becoming watery.
Can I Prepare the Casserole Ahead of Time?
Absolutely! Assemble the casserole up to the baking step, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready, bake it as instructed—adding a few extra minutes if baking straight from the fridge.
What Can I Substitute for Swiss Cheese?
Gruyère makes a great substitute if you prefer a nuttier flavor. Mozzarella works for a milder, stretchy cheese, but keep in mind it melts differently and won’t have the same classic Chicken Cordon Bleu flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave until heated through, covering loosely to prevent drying out.
