If you love the classic flavors of Chicken Cordon Bleu but not the fuss of rolling, breading, and frying—this casserole version is going to be your new go-to weeknight favorite!
Preheat your oven to 350°F and lightly grease a 9x13 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!
