Description
For a comforting weeknight dinner, chicken cordon bleu casserole brings all the flavors you love from the classic dish into one easy baking pan without the fussy rolling and frying. Layers of tender chicken, salty ham, melted Swiss cheese, and a creamy sauce make this something your family gets excited about, and cleanup is nothing compared to the traditional version.
Ingredients
Scale
Proteins and Dairy:
- 1 cup cooked and cubed chicken breasts
- 1 cup cooked and cubed ham
- 8 ounces cream cheese
- 2 cups shredded Swiss cheese
Liquids and Fats:
- 1 1/2 cups milk
- 1/2 cup melted butter
Pasta and Toppings:
- 1 pound pasta
- 1 cup Panko crumbs
Seasonings:
- 2 tablespoons dried minced onion
- Salt
- Pepper
- Cayenne pepper
Instructions
- Fill a large pot with salted water and bring it to a rolling boil over medium-high heat, then add 1 lb of pasta and cook for about 11 minutes until al dente, stirring occasionally so nothing sticks together.
- Drain your pasta in a colander and return it to the same pot you used for cooking.
- Fold 1 cup of cooked cubed chicken and 1 cup of cooked cubed ham into your warm pasta, mixing gently until the pieces distribute evenly throughout.
- Set your broiler to high heat and let it warm while you prepare the sauce.
- In a medium saucepan over low-medium heat, combine 1 1/2 cups of milk with 8 oz of softened cream cheese and 2 tbsp of dried minced onion, stirring constantly for about 5 minutes until the mixture becomes completely smooth and creamy.
- Pour this sauce directly over your pasta and meat, then stir in 2 cups of shredded Swiss cheese, salt, pepper, and cayenne pepper to your taste, making sure everything coats evenly.
- Transfer the entire pasta mixture into a greased baking dish, spreading it out in an even layer.
- Combine 1 cup of Panko crumbs with 1/4 cup of melted butter in a small bowl, then sprinkle this mixture generously across the top of your casserole.
- Place your baking dish directly under the broiler for about 4 minutes, keeping a close eye on the top so it turns golden brown and crispy without charring.
- Remove the dish from the broiler and serve your casserole while it’s still hot.
Notes
- Cook your pasta just until al dente because it continues to soften while baking, and overcooked pasta turns mushy in the casserole.
- Stir the cream cheese sauce frequently over low-medium heat so it blends smoothly without scorching on the bottom of the pan.
- Keep your eye on the broiler since the breadcrumb topping browns quickly and can burn in seconds if left unattended.
- Add the cayenne pepper gradually and taste as you go, since a little goes a long way and the heat builds as the casserole bakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Chicken
- Method: Broiling
- Cuisine: French-American
Nutrition
- Serving Size: 6
- Calories: 440 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg