Description
This Chicken Cordon Bleu Casserole is a creamy, cheesy, and savory dish combining penne pasta with tender shredded chicken, cubed ham, and a rich Swiss cheese sauce. Topped with a crispy garlic panko breadcrumb crust, it’s an easy, comforting casserole perfect for family dinners or meal prep.
Ingredients
Scale
Main Ingredients
- 1 pound penne pasta
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups chicken broth
- 2 cups heavy cream
- 2 tablespoons dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Swiss cheese
- 16 ounces shredded cooked chicken
- 16 ounces cubed ham
Topping
- 1/2 cup panko bread crumbs
- 2 tablespoons salted butter, melted
- 1/2 teaspoon garlic powder
Instructions
- Preheat Oven and Prepare Baking Dish: Heat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish using butter or non-stick spray to prevent sticking.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain well and transfer the cooked pasta to the prepared baking dish.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt 1/4 cup salted butter. Whisk in the flour and minced garlic, cooking for 1 minute while whisking constantly to form a roux. Gradually whisk in the chicken broth and heavy cream, ensuring no lumps form. Stir in the dijon mustard, brown sugar, and apple cider vinegar. Season with salt and black pepper. Bring the sauce to a simmer and cook for 3 to 5 minutes, stirring occasionally, until thickened.
- Add Swiss Cheese: Remove the saucepan from heat and gradually stir in the shredded Swiss cheese until fully melted and smooth.
- Combine Meat and Sauce with Pasta: Spread the shredded cooked chicken and cubed ham evenly over the pasta in the baking dish. Pour the cheese sauce over the top, making sure all ingredients are well coated.
- Prepare Topping: In a small bowl, mix together the panko bread crumbs, melted salted butter, and garlic powder until evenly combined. Sprinkle this mixture over the casserole to cover the surface evenly.
- Bake the Casserole: Place the baking dish uncovered in the preheated oven and bake for 15 to 20 minutes, or until the topping is golden brown and crispy. Remove from the oven and let it cool slightly before serving.
Notes
- Ham can be found pre-packaged in the refrigerated meat aisle or use leftover ham cut into cubes.
- Use shredded cooked chicken from leftovers, pre-cooked packaged chicken, or shredded rotisserie chicken for convenience.
- This casserole can be assembled ahead and refrigerated, then baked when ready to serve.
- To make this dish lower in fat, substitute half-and-half for heavy cream and use reduced-fat cheese.
- For added flavor, sprinkle some fresh herbs like parsley on top before serving.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 480
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
