I just love Chicken Cordon Bleu Casserole!!! This recipe is a spinoff of traditional chicken cordon bleu. But as a fun twist it’s all mixed together with pasta to make it a dish your family will love!!!
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Ingredients in the Chicken Cordon Bleu Casserole…
This casserole recipe uses 2 cups of chopped, pre-cooked chicken. I am a huge fan of buying day-old rotisserie chickens and shredding the meat to store in my freezer for future use!! Rotisserie chicken meat works great for this Chicken Cordon Bleu Casserole. But honestly, you can use any chicken meat. Leftovers or freshly cooked chicken will work great too! To keep the calories down you could just use chicken breast in the recipe.
The Chicken Cordon Bleu Casserole also uses chopped ham. You can purchase pre-chopped ham for convenience, or chop your own! You can also substitute Canadian Bacon! Left-over ham that you might have in the freezer works great for this recipe!!!
Use a fun pasta like mini farfalle (mini bowties) or penne pasta for this recipe. Really, any pasta will work but I like to zip it up with a fun-shaped pasta!!!
The other ingredients you’ll use in the recipe are butter, flour, milk or cream, shredded Swiss and shredded mozzarella cheese (or Italian blend), Dijon mustard, salt and pepper, garlic powder, and bread crumbs. These flavors work up so well together! Nothing too complicated, right?
Preparing the Chicken Cordon Bleu Casserole…
Preheat the oven to 350 degrees.
Cook pasta according to directions on the package. Drain the pasta when it’s finished cooking.
While the pasta is cooking, chop the chicken and ham, and prepare the sauce.
How to prepare the sauce…
In a large saucepan melt 2 tablespoon of butter over medium heat. When the butter is melted stir in the flour until it’s all well combined.
Slowly add the milk or cream, whisking continuously. Continue to whisk over medium heat until the sauce gets bubbly and starts to thicken.
Add in the cheeses, mustard, garlic powder, salt and pepper. Stir continuously until the cheese is all melty and lovely! Then stir in the chopped chicken and ham. Finally, stir in the drained pasta!
Bake up the Chicken Cordon Bleu Casserole!
Place the mixture in a well-greased 9 x 13 baking dish. Sprinkle the bread crumbs over the top of it all. Melt 2 more tablespoons of butter and drizzle it all over the bread crumbs. Yum!!!
Your Chicken Cordon Bleu Casserole is ready to pop in the oven! Bake the casserole for about 30 minutes until it’s all bubbly and the breadcrumbs are starting to brown.
Cool slightly before serving.
This Chicken Cordon Bleu Casserole goes great with a side salad and a slice of garlic toast!!!
Enjoy!
Chicken Cordon Bleu Casserole
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Equipment
Ingredients
- 8 ounces mini farfalle or bowtie pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk or heavy cream
- 2 cups shredded Swiss cheese
- 1 cup shredded mozzarella cheese or Italian blend
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 cup chopped ham can substitute Canadian Bacon
- 2 cups chopped precooked chicken
Topping
- 1/2 cup bread crumbs
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350°.
- Cook pasta according to directions on the package. Drain the pasta when it’s finished cooking.
- While the pasta is cooking, chop the chicken and ham, and prepare the sauce.
- In a large saucepan melt 2 tablespoon of butter over medium heat. When the butter is melted stir in the flour until it’s all well combined. Slowly add the milk or cream, whisking continuously. Continue to whisk over medium heat until the sauce gets bubbly and starts to thicken. Add in the cheeses, mustard, garlic powder, salt and pepper. Stir continuously until the cheese is melted. Then stir in the chopped chicken and ham. Finally, stir in the drained pasta.
- Place the mixture in a well-greased 9 x 13 baking dish. Sprinkle the bread crumbs over the top of it all. Melt 2 more tablespoons of butter and drizzle it all over the bread crumbs.
- Bake the casserole for about 30 minutes until it’s bubbly and the breadcrumbs are starting to brown.
- Cool slightly before serving.
