Easy Chicken Cordon Bleu Casserole
A simplified version of classic Chicken Cordon Bleu with tender chicken, savory ham, and Swiss cheese in a creamy sauce, topped with crispy panko breadcrumbs. Perfect for busy weeknights.
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 9x13 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
Chicken Options: Use rotisserie chicken for convenience, or cook your own boneless breasts or thighs.
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.
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.
