Description
This Chicken Cordon Bleu Casserole is a comforting and cheesy baked pasta dish inspired by the classic chicken cordon bleu. Tender cooked chicken and savory ham are combined with a creamy Swiss cheese sauce and pasta, then topped with crispy buttery breadcrumbs for a delicious family-friendly meal ready in about 35 minutes.
Ingredients
Scale
Pasta and Meat
- 1 pound pasta (penne or rotini recommended)
- 2 cups cooked chicken, chopped into bite-sized pieces
- 3/4 cup deli ham, cut into 1-inch squares
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/3 cup white wine (optional)
- 3 cups milk
- 2 cups Swiss cheese (or Monterey Jack, or mozzarella), shredded
- Salt, to taste
- Black pepper, to taste
Topping
- 2 tablespoons unsalted butter, melted
- 1/2 cup panko breadcrumbs
- 1/2 tablespoon dried parsley
Instructions
- Cook chicken (if needed): If you don’t have leftover or rotisserie chicken, season chicken breasts with salt and pepper and cook them either in a 350°F (175°C) oven or on a skillet over medium heat with some oil until fully cooked. Then, chop the cooked chicken into bite-sized pieces.
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking later.
- Cook pasta: Boil the pasta according to package instructions until al dente. Drain the pasta and set aside.
- Make the cheese sauce: In a saucepan over medium-low heat, melt 2 tablespoons of butter. Whisk in the flour and cook until it turns light golden brown. Add the white wine (if using) and let it reduce by half. Gradually whisk in the milk until the mixture is smooth. Stir in 1 1/2 cups of the shredded cheese until melted. Season the sauce with salt and black pepper to taste.
- Combine ingredients: In a large pot or bowl, mix together the cooked pasta, cheese sauce, chopped chicken, and ham until thoroughly combined.
- Assemble casserole: Spread half of the pasta mixture evenly in a baking dish. Sprinkle the remaining 1/2 cup of shredded cheese over this layer. Then, add the rest of the pasta mixture on top.
- Make the topping: In a small bowl, combine the melted 2 tablespoons butter, panko breadcrumbs, and dried parsley. Sprinkle this evenly over the casserole.
- Bake: Place the casserole in the preheated oven and bake for about 15 minutes, or until the casserole is heated through and the breadcrumb topping is golden brown. For extra browning, briefly broil the casserole at the end if desired.
- Serve: Remove from the oven and serve the casserole warm for a cozy and hearty meal.
Notes
- You can substitute the Swiss cheese with Monterey Jack or mozzarella depending on your preference.
- White wine in the sauce is optional and can be omitted if preferred or replaced with an equal amount of chicken broth for a different flavor.
- Use leftover cooked chicken to save time, or prepare fresh chicken as directed.
- Broiling at the end is helpful to crisp and brown the topping if it isn’t golden enough after baking.
- This casserole pairs well with a green salad or steamed vegetables to balance the richness.
