Chicken Cordon Bleu Casserole

Enjoy the goodness of Chicken Cordon Bleu Casserole. With the comforting flavors of chicken and ham, wrapped in a creamy sauce- it’s perfect for both family meals and special occasions!

Course Appetizer, Main Course

Cuisine American

Keyword casserole, chicken, Chicken Cordon Bleu Casserole, Cordon Bleu

Prep Time 25

Cook Time 15

Total Time 40

Servings Servings

Calories 767kcal

Author The Bewitchin Kitchen

Ingredients

2 cup dry short pasta
1.5 lb rotisserie chicken meat shredded (See notes if using raw chicken breast)
2 cup swiss cheese shredded
8 oz ham diced
1/2 cup panko
1 cup mozzarella cheese shredded

Sauce

2 tbsp butter
2 clove garlic cloves
1 cup heavy cream
1 tbsp cornstarch
1 tsp salt
1/2 tsp ground black pepper

Instructions

Cook the pasta al dente (firm to the bite) to prevent it from becoming mushy during baking. Follow its package directions for the best results.
In the meantime, combine cornstarch, salt, pepper, and heavy cream into a small bowl. Set it aside.
Next, place a saucepan over medium heat, add butter, and wait until it melts. Then, add minced garlic and sauté until fragrant, about a minute.
Mix in the heavy cream mixture. Stir for a minute until the mixture thickens. Reduce heat to low.
Fold in shredded Swiss cheese, diced ham, shredded chicken, and the cooked pasta. Stir to combine. Remove from heat and cover with a lid.
Preheat the oven to 375°F (190°C).
Transfer the mixture into a 9x13-inch or 10-inch round baking dish. Top with shredded mozzarella cheese and sprinkle panko breadcrumbs on top.
Bake for 10-15 minutes or until the cheese is melted and bubbly.
Serve warm, with ground pepper cracked on top for added flavor.

Notes

Tips

If using raw chicken, the best is chicken breast. Cook it in boiling water until it’s thoroughly cooked. Then, use a fork and a knife to shred it apart.
Store any leftovers in an airtight container in the refrigerator. Consume within 2-3 days for optimal freshness.
Reheating Tips:

For best results, reheat the casserole in the oven at a low temperature (around 325°F or 163°C) to prevent it from drying out. Cover with foil to retain moisture.

If the casserole seems dry, sprinkle a little water or additional cream before reheating. Stir the casserole halfway through the reheating process to ensure even warming.

Recipe Notes

This Chicken Cordon Bleu Casserole offers a delightful twist on the classic French dish. Shredded chicken breast, diced ham, and al dente pasta combined amazingly with a creamy sauce infused with garlic. The sauce, a velvety blend of Swiss and mozzarella cheeses, contributes to a gooey, melty topping that perfectly complements the savory flavors within. A crispy layer of panko breadcrumbs crowns the dish, adding a satisfying crunch to each bite.

This casserole combines Chicken Cordon Bleu's essence in a convenient, one-dish format. Whether served for a cozy family dinner or a special occasion, this flavorful casserole is sure to be a crowd-pleaser.

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