I never thought I’d find myself making Chicken Cordon Bleu at home. It always seemed like one of those restaurant-only dishes that required special skills and tons of time. My husband would order it whenever we went out for dinner, and I’d watch him enjoy every bite while thinking I could never pull that off in my own kitchen.
Then one busy weeknight, I had cooked chicken and leftover ham in my fridge. I was staring into the refrigerator wondering what to make when the idea hit me. What if I could get those same flavors without all the complicated rolling and breading? That’s when this casserole was born, and it’s honestly become a family favorite that’s easier than the original.
The best part is that it tastes just as good as the fancy version. My kids actually request this more than most dinners now. Instead of stuffing and rolling chicken breasts, everything just gets tossed together in a baking dish. The creamy sauce brings it all together perfectly.
Why You’ll Love This Chicken Cordon Bleu Casserole
- Simple one-dish meal: Everything cooks together in a single casserole dish. This means less time washing dishes and more time enjoying dinner with your family. Everything cooks together in a single casserole dish. This means less time washing dishes and more time enjoying dinner with your family.
- Family-friendly flavors: The creamy sauce and familiar ingredients make this a hit with kids and adults alike. Even picky eaters tend to love this combination.
- Perfect for meal prep: You can assemble this casserole hours ahead and refrigerate it until dinner time. Just pop it in the oven when you’re ready to eat.
- Restaurant taste at home: This casserole delivers all those classic Chicken Cordon Bleu flavors without the complicated preparation. It’s comfort food that feels special.
- Great for leftovers: This casserole makes generous portions and tastes even better the next day. The flavors have time to meld together overnight in the refrigerator.
What Kind of Chicken Should I Use?
For this casserole, you have several options when choosing your chicken. The quickest route is grabbing a rotisserie chicken from your grocery store. Just shred or chop the meat and you’re ready to go.
If you want to cook your own chicken, boneless skinless breasts work perfectly. You can poach them in simmering water until cooked through, which takes about 15 minutes. Season the poaching water with salt and a bay leaf for extra flavor.
Chicken thighs are another excellent choice if you prefer dark meat. They stay moister during baking and add more flavor to the casserole. Cook them the same way as breasts, just watch the timing as they may need a few extra minutes.
Whatever chicken you choose, make sure it’s fully cooked and cooled before mixing it into your casserole. This helps everything come together properly and ensures food safety.
Options for Substitutions
This casserole is flexible and you can swap several ingredients while keeping those classic flavors:
Penne pasta: Any medium pasta shape works great here. Try rotini, fusilli, or bow tie pasta. Cook it al dente since it continues softening in the oven.
Heavy cream: For a lighter version, use half-and-half or mix whole milk with two tablespoons of melted butter. The sauce won’t be quite as thick but still tastes delicious.
Swiss cheese: Gruyere makes an excellent substitute with a slightly nuttier flavor. You could also use a combination of mozzarella and provolone for a milder taste.
Panko breadcrumbs: Regular breadcrumbs work fine, or try crushed butter crackers for extra richness. Crushed cornflakes also make a crispy topping. Watch them carefully as they brown faster.
Dijon mustard: Stone ground or whole grain mustard can replace Dijon mustard. If using regular yellow mustard, reduce the amount to one tablespoon since it’s milder.
Apple cider vinegar: White wine vinegar or regular white vinegar work as substitutes. If using plain white vinegar, add a small pinch of sugar to balance the sharper taste.
Watch Out for These Mistakes While Cooking
The biggest challenge when making this casserole is getting the sauce consistency right. If you add the liquids too quickly to your butter and flour mixture, you’ll end up with lumps. Whisk constantly and pour the chicken broth and cream in gradually.
Another common mistake is overcooking the pasta before it goes into the casserole. Aim for al dente or even slightly undercooked. The pasta continues to soften while baking in the sauce, so starting with mushy pasta leads to an unpleasant texture.
To prevent a dry casserole, don’t skip the resting time after baking. Let it sit for 10 to 15 minutes before serving. This allows the sauce to thicken and settle, making it easier to serve. Each bite will be perfectly creamy.
For the crispiest topping, wait until the last 10 minutes of baking to add the panko mixture. You can even broil for one to two minutes at the end. Just watch it carefully to prevent burning since breadcrumbs brown quickly.
Storage Instructions
Keep Fresh: This casserole stays good in the refrigerator for up to four days when stored in an airtight container. The creamy sauce might thicken up a bit while chilled. It’ll loosen right back up when you reheat it.
Freeze: You can freeze this casserole for up to three months. Let it cool completely and cover it tightly with aluminum foil. If you’re planning to freeze it, slightly undercook the pasta so it doesn’t get too soft when reheated.
Reheat: To warm up your casserole, cover it with foil and heat in a 350°F oven for about 20 to 25 minutes until heated through. If it seems dry, splash in a little milk or cream. For single portions, the microwave works great in one-minute intervals.
Make Ahead: You can assemble this casserole up to 24 hours before baking. Just cover and refrigerate it. Add the panko topping right before you put it in the oven. You might need an extra 10 to 15 minutes of baking time if cooking it straight from the fridge.
Estimated Nutrition Facts
Estimated nutrition for the whole recipe:
Calories: 3000-3200
Protein: 160-180 g
Fat: 180-200 g
Carbohydrates: 240-260 g
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Ingredients
| Ingredient | Quantity | Notes |
| Penne pasta | 16 ounces | Cook al dente |
| Butter | 1/4 cup | For sauce |
| Minced garlic | 2 tablespoons | Fresh preferred |
| All-purpose flour | 1/4 cup | For roux |
| Chicken broth | 2 cups | Low sodium works |
| Heavy cream | 2 cups | Can use half-and-half |
| Dijon mustard | 2 tablespoons | Adds tangy flavor |
| Brown sugar | 1 tablespoon | Balances acidity |
| Apple cider vinegar | 1 tablespoon | Brightens sauce |
| Salt | 1/4 teaspoon | Adjust to taste |
| Black pepper | 1/4 teaspoon | Freshly ground best |
| Shredded Swiss cheese | 1 cup | Shred from block |
| Cooked chicken | 16 ounces | Chopped or shredded |
| Chopped ham | 16 ounces | Diced into cubes |
| Panko bread crumbs | 1/2 cup | For topping |
| Melted butter | 2 tablespoons | Mix with panko |
| Garlic powder | 1/2 teaspoon | For topping |
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook it according to package directions until al dente. This usually takes about 10 to 12 minutes. You want the pasta slightly firm since it’ll continue cooking in the oven.
Drain the pasta in a colander and set it aside. Don’t rinse it because the starch helps the sauce stick better. A pro tip is to reserve about half a cup of pasta water in case you need to thin the sauce later.
Step 2: Make the Sauce
Melt the butter in a large skillet over medium heat. Once it’s bubbling, add the minced garlic and cook for about 30 seconds until fragrant. Don’t let the garlic brown or it’ll taste bitter.
Sprinkle the flour over the melted butter and whisk constantly for about one minute. This creates a roux that will thicken your sauce. The mixture should look like wet sand and smell slightly nutty.
Slowly pour in the chicken broth while whisking continuously. Add the heavy cream next, still whisking to prevent lumps. The key is adding the liquids gradually so everything combines smoothly.
Stir in the Dijon mustard, brown sugar, apple cider vinegar, salt, and black pepper. Let the sauce simmer for about three to five minutes until it thickens enough to coat the back of a spoon. It should be creamy but still pourable.
Step 3: Combine Everything
Remove the skillet from heat and stir in the shredded Swiss cheese until it melts completely. The residual heat from the sauce is enough to melt the cheese without making it stringy.
Add the cooked pasta, chopped chicken, and diced ham to the cheese sauce. Stir everything together gently until the pasta is well coated. Make sure the chicken and ham are evenly distributed throughout.
Transfer the mixture to a greased 9×13 inch baking dish. Spread it out evenly so it bakes uniformly. Press down lightly to eliminate any air pockets that might cause uneven cooking.
Step 4: Prepare and Add the Topping
In a small bowl, combine the panko breadcrumbs with the melted butter and garlic powder. Mix well with a fork until all the breadcrumbs are coated with butter. This helps them turn golden and crispy.
Sprinkle the buttered panko mixture evenly over the top of the casserole. Don’t press it down because you want it to stay light and crispy. A loose topping gets crunchier in the oven.
Step 5: Bake the Casserole
Preheat your oven to 350°F while you’re assembling the casserole. Place the baking dish in the preheated oven and bake for 15 to 20 minutes. The casserole is done when the sauce is bubbling around the edges.
The topping should be golden brown and crispy. If it’s not quite brown enough after 20 minutes, you can turn on the broiler for one to two minutes. Watch it closely because breadcrumbs burn fast under the broiler.
Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving. This resting time lets the sauce thicken up and makes it much easier to serve neat portions. The flavors also meld together better.
Frequently Asked Questions
Can I use a different type of cheese?
Yes, you can substitute the Swiss cheese with Gruyere for a nuttier flavor. Mozzarella and provolone work too, though they’ll give you a milder taste. Avoid using pre-shredded cheese if possible since it contains anti-caking agents that can make the sauce grainy.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs work fine as a substitute. You could also use crushed butter crackers or even crushed cornflakes for a different texture. Just remember that different toppings might brown at different rates, so keep an eye on them during baking.
Can I make this casserole ahead of time?
Absolutely! You can assemble the entire casserole up to 24 hours in advance. Cover it tightly with plastic wrap or foil and refrigerate. Add the panko topping right before baking. You’ll need to add about 10 to 15 extra minutes to the baking time since it’s starting cold.
How do I prevent the sauce from being too thick or too thin?
The key is cooking your roux for the full minute and adding liquids gradually while whisking. If your sauce is too thick, add a splash of chicken broth or the reserved pasta water. If it’s too thin, let it simmer a bit longer until it reaches the right consistency.
Can I freeze leftover casserole?
Yes, this casserole freezes well for up to three months. Let it cool completely first, then wrap it tightly in aluminum foil. When you’re ready to eat it, thaw it overnight in the refrigerator. Reheat in a 350°F oven until warmed through, which usually takes about 25 to 30 minutes.
This Chicken Cordon Bleu Casserole has become one of those recipes I turn to when I want something comforting and delicious without spending hours in the kitchen. The combination of tender chicken, savory ham, and that creamy Swiss cheese sauce never gets old. Plus, the crispy panko topping adds just the right amount of crunch. Give it a try and I think you’ll find yourself making it again and again!
Easy Chicken Cordon Bleu Casserole
Ingredients
- 16 ounces penne pasta cook al dente
- 1/4 cup butter for sauce
- 2 tablespoons minced garlic fresh preferred
- 1/4 cup all-purpose flour for roux
- 2 cups chicken broth low sodium works
- 2 cups heavy cream can use half-and-half
- 2 tablespoons Dijon mustard adds tangy flavor
- 1 tablespoon brown sugar balances acidity
- 1 tablespoon apple cider vinegar brightens sauce
- 1/4 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper freshly ground best
- 1 cup shredded Swiss cheese shred from block
- 16 ounces cooked chicken chopped or shredded
- 16 ounces chopped ham diced into cubes
- 1/2 cup panko bread crumbs for topping
- 2 tablespoons melted butter mix with panko
- 1/2 teaspoon garlic powder for topping
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add penne pasta and cook until al dente, about 10-12 minutes. Drain and set aside. Don’t rinse.
- Make the Sauce: Melt 1/4 cup butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over butter and whisk constantly for 1 minute to create a roux.
- Add Liquids: Slowly pour in chicken broth while whisking continuously. Add heavy cream, still whisking to prevent lumps. Stir in Dijon mustard, brown sugar, apple cider vinegar, salt, and black pepper. Simmer for 3-5 minutes until sauce thickens.
- Combine Ingredients: Remove skillet from heat and stir in shredded Swiss cheese until melted. Add cooked pasta, chopped chicken, and diced ham. Stir gently until well coated. Transfer to a greased 9×13 inch baking dish.
- Prepare Topping: In a small bowl, combine panko breadcrumbs with 2 tablespoons melted butter and garlic powder. Mix well. Sprinkle evenly over casserole.
- Bake: Preheat oven to 350°F. Bake for 15-20 minutes until sauce is bubbling and topping is golden brown. For extra crispiness, broil for 1-2 minutes. Let rest 10-15 minutes before serving.
Notes
Cheese Substitutions: Gruyere, mozzarella, or provolone can replace Swiss cheese.
Make Ahead: Assemble up to 24 hours in advance. Add panko topping before baking. Add 10-15 minutes to baking time if cooking from cold.
Storage: Refrigerate in airtight container for up to 4 days. Freeze for up to 3 months.
Reheating: Cover with foil and heat at 350°F for 20-25 minutes, or microwave individual portions.
Pasta Tips: Cook pasta al dente as it continues cooking in the oven. Reserve 1/2 cup pasta water to thin sauce if needed.
