Chicken Cordon Bleu Casserole


Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Servings: 8
Category: Main Dish

Notes After Making

Add

Ingredients

Pasta

  • 1 pound angel hair or penne pasta

Sauce

  • ¼ cup salted butter
  • ¼ cup all-purpose flour
  • 1 tablespoon minced garlic (about 3 cloves)
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded Swiss cheese

Protein

  • 1 pound cooked shredded or ground chicken
  • 4 ounces small diced ham

Topping

  • ½ cup panko breadcrumbs
  • 2 tablespoons salted butter, melted
  • ½ teaspoon garlic powder

Instructions

Prepare the Oven and Pasta

  1. Preheat oven to 400°F.
  2. Lightly grease a 9×13-inch baking dish.
  3. Cook pasta in salted boiling water until al dente.
  4. Drain and spread evenly in the prepared baking dish.

Make the Sauce

  1. In a medium saucepan over medium heat, melt butter.
  2. Whisk in flour and garlic and cook for about 1 minute, whisking constantly.
  3. Gradually whisk in chicken broth, heavy cream, and half-and-half.
  4. Stir in Dijon mustard, brown sugar, apple cider vinegar, salt, and black pepper.
  5. Bring to a simmer and cook until thickened.
  6. Stir in Swiss cheese until fully melted and smooth, then remove from heat.

Assemble

  1. Sprinkle chicken and ham evenly over the pasta.
  2. Pour sauce over the top and gently stir or spread to coat evenly.

Add Topping

  1. In a small bowl, mix panko breadcrumbs, melted butter, and garlic powder.
  2. Sprinkle evenly over casserole.

Bake

  1. Bake uncovered for 20–25 minutes, until heated through and topping is golden brown.
  2. Serve hot.

Jessica’s Notes

Best Served With

  • Roasted asparagus, broccoli or green beans
  • Caesar salad

Wine Pairings

  • Chardonnay (lightly oaked) complements the creamy Swiss cheese sauce and chicken without overpowering it.
  • Pinot Grigio provides a crisp, clean contrast to the rich casserole.
  • Dry Riesling balances the mustard, vinegar, and slight sweetness in the sauce.
  • Sauvignon Blanc cuts through the richness and brightens the ham and cheese flavors.
  • Sparkling wine (Brut or Cava) refreshes the palate between bites of the creamy casserole.

Prep Ahead

  • Chicken can be cooked and shredded up to 3 days in advance.
  • Sauce can be made 1 day ahead and reheated before assembling.
  • Assemble casserole earlier in the day and bake before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat covered in the oven at 350°F or microwave individual portions until hot. Add a splash of cream or broth if needed.

Freezer-Friendly

Freeze baked or unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.

Variations

  • Swap Swiss cheese for Gruyère for a more traditional cordon bleu flavor.
  • Use turkey or rotisserie chicken for convenience.
  • Add sautéed mushrooms or spinach for extra vegetables.
  • Replace ham with bacon or prosciutto.
  • Use crushed Ritz crackers instead of panko for a richer topping.

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