Chicken Cordon Bleu Casserole Recipe

Oh, I absolutely love this Chicken Cordon Bleu Casserole Recipe because it hits all the right notes: creamy, cheesy, and just the right amount of savory ham and chicken goodness. If you’ve ever enjoyed the classic chicken cordon bleu but thought the prep was a bit too fussy, this casserole version is like a shortcut to those comforting flavors, all baked together in one dish.

What makes this recipe worth trying is how it brings everyone to the table effortlessly—weeknight dinners or casual weekends, it just works. You’ll find that the combination of Swiss cheese, dijon mustard, and a crispy panko topping makes this casserole both familiar and special. Plus, it’s a winner with my family, especially when I want something that feels indulgent but isn’t complicated to throw together.

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Ingredients You’ll Need

The ingredients for this Chicken Cordon Bleu Casserole Recipe come together to create a cozy, hearty dish with layers of flavor and texture. You don’t need anything fancy—just some basics that you might already have in your kitchen, which makes this recipe a go-to for me when I want something satisfying fast.

• Penne pasta: Holds the sauce well and adds a nice bite that contrasts the creamy sauce.
• Salted butter: For the roux and the crispy topping—it gives a rich flavor boost and perfect browning.
• All-purpose flour: Helps thicken the cheese sauce into that luscious, creamy consistency.
• Minced garlic: Fresh garlic is a must here for aromatic depth.
• Chicken broth: Adds savory notes and thins the sauce slightly so it’s not too heavy.
• Heavy cream: Makes the sauce decadently smooth and rich.
• Dijon mustard: Adds a subtle tangy kick that balances the cheese and ham nicely.
• Brown sugar: Just a touch to round out the flavors and cut through the tang.
• Apple cider vinegar: Enhances the brightness for a more complex sauce.
• Salt and black pepper: Classic seasoning to make everything pop.
• Shredded Swiss cheese: This is the star cheese—melts beautifully and complements the ham perfectly.
• Shredded cooked chicken: I love using rotisserie chicken to keep it easy and flavorful.
• Cubed ham: Adds the salty, smoky protein layer that makes it cordon bleu inspired.
• Panko bread crumbs: For that irresistible crunchy topping.
• Garlic powder: Mixed with the panko for an extra flavor punch on top.

Variations

I like to switch things up with this Chicken Cordon Bleu Casserole Recipe depending on what I have on hand or who I’m cooking for. Feel free to personalize it—you’ll see how flexible it is without losing that signature cozy flavor.

• Using Different Cheeses: I’ve swapped Swiss for Gruyère or mozzarella, and it still tastes fantastic with a slightly different vibe.
• Make it Lower Carb: Use zucchini noodles or cauliflower rice instead of penne to lighten it up while keeping the cheesy goodness.
• Spice it Up: Adding a pinch of smoked paprika or a dash of cayenne gives a little kick that’s surprisingly delicious.
• Vegetarian Version: Replace the chicken and ham with mushrooms and spinach for a hearty meatless casserole that’s still rich and satisfying.

How to Make Chicken Cordon Bleu Casserole Recipe

Step 1: Cook the Pasta and Prep the Baking Dish

Start by heating your oven to 400°F and greasing a 9×13-inch baking dish—this makes cleanup so much easier. Then, boil a large pot of salted water and cook your penne pasta until just al dente, usually about a minute less than the package says. Drain it well, and immediately transfer the pasta to your prepared dish so it’s ready to get layered with all the good stuff.

Step 2: Make the Creamy Dijon Sauce

Melt a quarter cup of salted butter over medium heat in a saucepan, then whisk in the flour and garlic to form a smooth roux. Cook it for about a minute while whisking to get rid of that raw flour taste. Gradually whisk in chicken broth and heavy cream, making sure no lumps form. Then add dijon mustard, brown sugar, apple cider vinegar, salt, and pepper. Simmer the sauce for 3 to 5 minutes until it thickens up and coats your spoon just right.

Step 3: Stir in the Swiss Cheese

Now comes the best part—slowly stir the shredded Swiss cheese into your warm sauce until it melts completely, creating that velvety, cheesy base that ties the casserole together. Take the sauce off the heat once the cheese is fully incorporated to avoid curdling or separation.

Step 4: Layer in Chicken and Ham, Then Pour Sauce

Sprinkle your cooked shredded chicken and cubed ham evenly over the pasta in the baking dish. Pour the cheese sauce right on top, using a spatula to spread and make sure everything gets coated in that luscious mixture. This step is where the magic happens, melding all those flavors before baking.

Step 5: Add the Crunchy Panko Topping and Bake

Mix panko bread crumbs with melted butter and garlic powder until the crumbs are evenly coated. Sprinkle this topping generously over the casserole—this is what gives it that irresistible crunch and extra flavor punch. Bake uncovered for 15 to 20 minutes in your preheated oven until the top is golden brown and bubbly around the edges. Then, let it cool for a few minutes before serving.

How to Serve Chicken Cordon Bleu Casserole Recipe

Garnishes

I often sprinkle fresh chopped parsley or chives on top for a pop of color and fresh flavor that cuts through the richness. Sometimes a little extra shredded Swiss or even a grating of fresh Parmesan feels just right, giving that melted cheese crust more depth.

Side Dishes

My family usually pairs this casserole with a crisp green salad dressed simply with lemon vinaigrette or even roasted veggies for a well-rounded meal. Steamed broccoli or green beans tossed in garlic butter also make great complements that aren’t too heavy.

Creative Ways to Present

For special occasions, I like to bake individual portions in ramekins with the panko topping for guests—everyone feels like they have their own fancy little casserole. You could also top servings with a thin slice of avocado or a drizzle of hot sauce for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually hold up beautifully for up to 3 days. Reheating is simple, and the casserole tastes almost as good as freshly baked when warmed gently.

Freezing

I’ve frozen this casserole both before and after baking. If freezing before, just cover tightly with foil and plastic wrap. When ready to bake, thaw overnight in the fridge and add extra time to baking. It also freezes well after baking—just reheat covered to keep moisture in.

Reheating

To reheat, I cover the casserole with foil and warm it in a 350°F oven until heated through, usually about 20 minutes. Removing the foil for the last 5 minutes crisps up the topping nicely again without drying out the dish.

FAQs

Final Thoughts

This Chicken Cordon Bleu Casserole Recipe has become one of my favorite comfort food hacks—delivering all the nostalgic flavors without the hassle of frying or rolling chicken breasts. It’s the kind of dish that makes the whole family smile and asks for seconds, which is always my sign that I’ve hit a winner. Give it a go—you might just find your new weeknight staple, especially when you want something cozy, cheesy, and effortlessly delicious.

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