Chicken Cordon Bleu Casserole
If you love the classic flavors of Chicken Cordon Bleu but not the fuss of rolling, breading, and frying—this Chicken Cordon Bleu Casserole version is going to be your new go-to weeknight favorite!
My Chicken Cordon Bleu Casserole has everything you love about the original—tender chicken, savory ham, creamy Dijon sauce, and melty Swiss cheese—all tossed with noodles and topped with a golden, buttery crumb topping. It’s rich, comforting, and unbelievably easy to throw together.
How To Make It
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Chicken Breast
- Olive oil
- Diced ham– this is perfect for leftover ham from a holiday! Deli ham can also be used.
- Egg noodles– or your favorite pasta
- Shredded Swiss Cheese– any cheese goes here! Use your favorite. I love a gruyere and Swiss mix.
- Milk and heavy cream for the sauce– you can use all milk, if you prefer
- Garlic
- Butter and flour to make the roux
- Dijon mustard
- Seasonings– salt, pepper, paprika, mustard powder
- Panko breadcrumbs– gives great texture
How To Make It
Preheat and Prep
Preheat your oven to 350°F and lightly grease a 9×13 casserole dish.
Cook the Pasta
Cook the egg noodles in salted water about 1 minute shy of the box directions. Reserve ½ cup of the pasta water in case you need to thin the sauce later, then drain and set aside.
Sauté the Chicken and Ham
Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sauté the chicken for 5–7 minutes, until mostly cooked through. Add the diced ham and cook another minute or two to crisp it slightly.
Add the chicken, ham, and any pan juices to the cooked noodles and toss to combine.
Make the Creamy Dijon Sauce
In the same skillet, melt 2 tablespoons of butter and add the minced garlic. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cream and bring to a gentle simmer.
Add the shredded Swiss cheese, Dijon mustard, salt, and pepper, stirring until smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until it’s silky and pourable.
Combine and Assemble
Pour the creamy cheese sauce over the chicken, ham, and pasta mixture. Stir well to coat everything evenly, then pour it all into your prepared casserole dish.
Make the Crispy Topping
In a small skillet, melt the remaining 2 tablespoons of butter. Add the Panko breadcrumbs, paprika, mustard powder, salt, and pepper. Toast for 2–3 minutes until golden brown and fragrant. Sprinkle the topping evenly over the casserole.
Bake and Serve
Bake uncovered for 15–20 minutes, until bubbly and golden on top. Serve warm and watch everyone go back for seconds!
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Tips
- Cheese Swap: Don’t have Swiss? Try provolone, mozzarella, or even Gruyère for extra richness.
- Make Ahead: Assemble the casserole up to the topping step, cover, and refrigerate for up to a day. Add the breadcrumb topping just before baking.
- Add Veggies: Stir in steamed broccoli or peas for a full one-dish meal.
FAQ’s
Can I use rotisserie chicken instead of raw chicken?
Absolutely! You can skip the sauté step and just mix in shredded rotisserie chicken with the diced ham before adding the sauce.
Can I freeze Chicken Cordon Bleu Casserole?
Yes! Assemble the casserole, skip baking, and cover tightly with foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.
Can I make this casserole ahead of time?
Yes—this dish reheats beautifully! Prepare it up to a day ahead, cover, and refrigerate. Bake when ready to serve.
What goes well with Chicken Cordon Bleu Casserole?
A crisp green salad, roasted asparagus or broccoli, or garlic bread all make great sides.
More Casseroles
- Zucchini Squash Casserole
- Italian Chicken Casserole
- Mississippi Chicken Rice Casserole
- Southwest Chicken Casserole
- Stuffed Pepper Casserole
- Chicken Fajita Casserole
- Chicken Bacon Ranch Casserole
A Dinner Winner
This casserole is the perfect mix of creamy, cheesy, and crispy—without any of the stress of making traditional Chicken Cordon Bleu. It’s cozy comfort food at its best and always a hit with both kids and adults.
Serve it with a simple green salad or roasted veggies, and dinner’s done!
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Chicken Cordon Bleu Casserole
Equipment
Ingredients
Method
- Preheat your oven to 350°F and lightly grease a 9×13 casserole dish.
- Cook the egg noodles in salted water about 1 minute shy of the box directions. Reserve ½ cup of the pasta water in case you need to thin the sauce later, then drain and set aside.
- Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sauté the chicken for 5–7 minutes, until mostly cooked through. Add the diced ham and cook another minute or two to crisp it slightly.
- Add the chicken, ham, and any pan juices to the cooked noodles and toss to combine.
- Make the Creamy Dijon Sauce: In the same skillet, melt 2 tablespoons of butter and add the minced garlic. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cream and bring to a gentle simmer.
- Add the shredded Swiss cheese, Dijon mustard, salt, and pepper, stirring until smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until it’s silky and pourable.
- Pour the creamy cheese sauce over the chicken, ham, and pasta mixture. Stir well to coat everything evenly, then pour it all into your prepared casserole dish.
- In a small skillet, melt the remaining 2 tablespoons of butter. Add the Panko breadcrumbs, paprika, mustard powder, salt, and pepper. Toast for 2–3 minutes until golden brown and fragrant. Sprinkle the topping evenly over the casserole.
- Bake uncovered for 15–20 minutes, until bubbly and golden on top. Serve warm and watch everyone go back for seconds!
