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Chicken Cordon Bleu Casserole

Irresistible Chicken Cordon Bleu Casserole Your Family Will Love

Enjoy a hassle-free Chicken Cordon Bleu Casserole that combines tender chicken, savory ham, and creamy sauce for a comforting dinner experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 12 ounces Penne Pasta Use gluten-free pasta for a gluten-free option.
For the Filling
  • 3 cups Cooked Chicken Rotisserie chicken can be used.
  • 1 cup Chopped Ham Turkey ham can be used or omitted for vegetarian version.
  • 2 cups Shredded Swiss Cheese Cheddar, gouda, or mozzarella can be used.
For the Creamy Sauce
  • 2 cups Heavy Cream Low-fat cream or half-and-half can be substituted.
  • 4 tablespoons Butter Plant-based butter can be used.
  • 2 tablespoons Dijon Mustard Whole grain mustard can be substituted.
  • 2 tablespoons Brown Sugar Honey or maple syrup can be used as an alternative.
  • 2 tablespoons Apple Cider Vinegar White vinegar or lemon juice can also be used.
  • 2 cloves Garlic Fresh minced garlic is preferred.
For the Crunchy Topping
  • 1 cup Panko Bread Crumbs Use gluten-free panko to keep the casserole gluten-free.

Equipment

  • 9x13-inch baking dish
  • large pot
  • medium saucepan
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish.
  2. Boil salted water and cook the penne pasta for 8-10 minutes until al dente. Drain and transfer to the greased baking dish.
  3. Melt 4 tablespoons of butter in a medium saucepan and sauté minced garlic for 1 minute. Whisk in ¼ cup of flour, then add chicken broth and heavy cream, cooking until thickened. Stir in Dijon mustard, brown sugar, vinegar, and shredded Swiss cheese until smooth.
  4. Layer cooked chicken over the pasta, followed by chopped ham. Pour the cheese sauce evenly over the layers.
  5. Mix panko breadcrumbs with 2 tablespoons of melted butter and garlic powder, then sprinkle over the casserole.
  6. Bake for 15-20 minutes until bubbly and golden brown. Allow to sit for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 25gProtein: 28gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 850mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 400IUVitamin C: 1mgCalcium: 300mgIron: 2mg

Notes

Make-ahead friendly; refrigerate for a day before baking. Great for freezing and reheating.

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