Description

This Chicken Cordon Bleu Casserole is a creamy and comforting baked pasta dish inspired by the classic Chicken Cordon Bleu flavors. It features tender chunks of cooked chicken and ham layered with penne pasta in a rich, velvety sauce made from butter, garlic, chicken broth, heavy cream, dijon mustard, and Swiss cheese. Topped with a crunchy panko breadcrumb garlic-butter crisp, this casserole is perfect for an easy weeknight dinner that feels indulgent yet straightforward to prepare.

Ingredients

Scale

Pasta

16 ounces penne pasta

Sauce

1/4 cup butter
2 tablespoons minced garlic
1/4 cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
2 tablespoons dijon mustard
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Swiss cheese

Fillings

16 ounces cooked chicken, chopped
16 ounces chopped ham

Topping

1/2 cup panko bread crumbs
2 tablespoons melted butter
1/2 teaspoon garlic powder

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
Prepare the roux: In a large saucepan over medium heat, melt 1/4 cup butter. Add the minced garlic and sauté for about 1 minute until fragrant. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a smooth paste without browning.
Make the sauce: Gradually whisk in the chicken broth and heavy cream, ensuring no lumps form. Continue cooking and stirring until the sauce thickens and is smooth, about 5-7 minutes.
Flavor the sauce: Stir in the dijon mustard, brown sugar, apple cider vinegar, salt, and black pepper. Mix well to combine the flavors.
Add cheese: Remove the sauce from heat and stir in the shredded Swiss cheese until melted and fully incorporated into the sauce.
Combine pasta and proteins: In a large mixing bowl, combine the cooked penne pasta, chopped cooked chicken, and chopped ham. Pour the cheese sauce over and gently mix until everything is evenly coated.
Prepare the topping: In a small bowl, mix the panko bread crumbs with melted butter and garlic powder until the crumbs are evenly coated.
Assemble the casserole: Transfer the pasta mixture into a greased 9×13-inch baking dish. Evenly sprinkle the panko breadcrumb topping over the surface.
Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
Serve: Let the casserole cool for about 5 minutes before serving. Enjoy your creamy and savory Chicken Cordon Bleu Casserole!

Notes

For a lower-fat version, substitute half-and-half for heavy cream and use reduced-fat cheese.
You can use leftover rotisserie chicken to save time.
Substitute Swiss cheese with Gruyère for a nuttier flavor.
To add veggies, consider mixing in steamed broccoli or sautéed mushrooms before baking.
Make sure not to overcook the pasta initially, as it will continue cooking in the oven.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.