Description
This Chicken Cordon Bleu Casserole is a comforting and delicious twist on the classic dish, layering tender chicken, ham, pasta, and a creamy cheese sauce topped with a crunchy breadcrumb crust. Perfect for a family dinner, it combines easy stovetop preparation with a quick bake to create a satisfying, cheesy casserole everyone will love.
Ingredients
Scale
Pasta and Protein
- 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
Cheese 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
- Prepare Chicken: If you don’t have pre-cooked chicken, cook chicken breasts seasoned with salt and pepper either in a 350°F (175°C) oven or in a skillet with oil over medium heat until fully cooked. Once cooled, chop into bite-sized pieces.
- Preheat Oven: Set your oven to 375°F (190°C) to get ready for baking the casserole.
- Cook Pasta: Boil the pasta according to package instructions until al dente. Drain well and set aside.
- Make Cheese Sauce: In a saucepan over medium-low heat, melt 2 tablespoons of butter. Whisk in flour and cook until it turns a light golden brown, about 1-2 minutes. Add white wine if using, cooking until it reduces by half. Gradually whisk in milk until smooth and creamy. Stir in 1 1/2 cups of shredded cheese until melted. Season 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.
- Layer the Casserole: Spread half of the pasta mixture evenly in a baking dish. Sprinkle with the remaining 1/2 cup shredded cheese, then top with the rest of the pasta mixture.
- Prepare Topping: In a small bowl, mix together melted butter, panko breadcrumbs, and dried parsley. Sprinkle this mixture evenly over the casserole.
- Bake: Bake the casserole for about 15 minutes until hot and bubbling and the breadcrumbs are golden brown. If the topping needs more color, broil briefly but watch carefully to avoid burning.
- Serve: Let the casserole cool slightly, then serve warm and enjoy!
Notes
- You can substitute Swiss cheese with Monterey Jack or mozzarella based on preference.
- Using leftover or rotisserie chicken saves time in preparation.
- The white wine in the sauce is optional but adds depth of flavor.
- To make this dish gluten-free, use gluten-free pasta and gluten-free breadcrumbs.
- For extra crispy topping, broil for 1-2 minutes, watching carefully.
