Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole has all the delicious flavors of the famous classic French recipe without all the fuss and prep work. It is loaded with tender rotisserie chicken, pasta, Swiss cheese, ham, and crunchy bread crumbs. This meal will quickly become a family favorite.

My casserole recipes are inspired by what I have left over from the past few day’s meals. This one is no exception. I had some chicken and pasta from last night’s dinner and some meat and cheese from lunch. None were enough to make a whole meal alone, so I decided to make a meal together. And since they already resembled the classic French dish, I made it a cordon bleu casserole.

I make this Chicken Cordon Bleu Casserole with simple ingredients such as leftover chicken, Swiss cheese, leftover ham, pasta, and bread crumbs. Apart from being delicious, it is perfect for busy weeknights because you simply dump everything together into a casserole dish, and bake till golden brown. The creamy cheese in combination with pasta and ham makes this the ultimate comfort food.

Also, this recipe is one of the best ways to use leftover chicken. And, if you are a cheese lover, you will appreciate very much the cheesiness of this dish. It is a great dinner, that is low cost, easy to make, and if you want a fancy Cordon Bleu Chicken but lack the time, this is a great alternative.

I have made it many times with rotisserie chicken and leftover chicken breasts. When we fire up the grill, I usually always throw some extra chicken breasts to grill on it, that I can freeze and use later in recipes like this.

Why you will love this recipe

• You can use leftovers: Last night’s chicken, yesterday’s pasta, and a few pieces of lunchmeat and cheese.
• It is so easy: You do not need any special skills to make this dish.
• There are so many flavors: Ham, chicken, two kinds of cheese, and garlic.
• It won’t break the bank: No need to shop, use what you have.

What you’ll need to make chicken cordon bleu casserole

Special items:

• Baking dish – A 9×13-inch casserole dish is what I use.
• Saucepan – To boil the pasta.
• Skillet – For making the sauce.
• Mixing bowls – To mix ingredients.
• Wooden spoon – For combining the ingredients.

Ingredients:

Main ingredients:

• Chicken – I usually use rotisserie chicken or leftover chicken breasts.
• Ham – Sometimes I have leftover deli ham or chopped ham from a recent meal.
• Pasta – I like to use cavatappi pasta because it holds the most cheese sauce.

For the cheese sauce:

• Butter – Unsalted butter is best to keep it from being too salty. If you only have salted butter, omit the extra salt from the ingredients.
• Flour—I prefer all-purpose flour, which works best for me, but you could use whatever you like to cook with.
• Milk – Whole milk is what I recommend for the richest sauce. 
• Cheese – Shred your own mozzarella cheese for the meltiest and creamiest sauce.
• Garlic powder – Use the best there is and very little of it to prevent bitterness.
• Paprika – Mostly for color, but it adds sweetness too.
• Kosher salt – Adds a fresh saltiness without any aftertaste.
• Pepper – Grind your own for a tongue-tingling zing.

For the topping:

• Swiss cheese – Like the mozzarella, shred your own right before using it. It makes a big difference.
• Panko breadcrumbs – If you want to use a different kind of breadcrumbs, I would use Italian.

How to make Chicken Cordon Bleu Casserole?

1. Preheat oven: First, preheat the oven to 375 degrees F. At the same time, grease a 9×13 baking sheet with some olive oil. 
2. Cook pasta: In a large pot, boil the pasta according to the package. Keep it al dente, because you will bake it additionally in the oven. 
3. Layer the meat: Then, layer chicken and ham at the bottom of the baking dish. 
4. Make the sauce: In a large skillet, over medium heat, add the butter. Then follow the steps below to make the sauce. 
5. Add the cheese: Next, add the layered cheese over the mixture. 
6. Bake: Lastly, pop it in the oven and bake for about 30 minutes until bubbly and the top is golden. 

Expert tip

How to make the best casserole tips

Some of the most important things about casseroles are the same whether you are making a taco casserole or a chicken cordon bleu casserole. First, do not overcook your ingredients. This is especially important with this one because you have to cook the pasta first. Make it just about al dente. You want to be able to feel it when you bite into it. You do not want it to get soggy since it will continue to cook when you bake it.

Also, you cook the cheese sauce before you bake it and do not want the cheese to get overcooked. Burnt cheese tastes… burnt. Nobody wants to eat it. And since it will be mixed with all the other ingredients, the whole casserole will taste burnt. Also, make sure everything is seasoned separately. Do not just mix it all in the dish and then season it together.

If you follow the steps in this recipe, you should not need to worry about other tips. I have covered what you need to know to make this the perfect casserole. You should get the right texture, taste, and a nice balance of each flavor to make it incredible. Just remember to undercook your pasta and do not overcook your sauce.

Recipe variations and add-ins:

• Different meat: Even though it is chicken cordon bleu, I have used pork, beef, and turkey—experiment with what you have.
• Other pasta: Similarly, use what you have or like. You can even use spaghetti or egg noodles, shells and macaroni.
• Add veggies: To make this a more substantial dish, add broccoli, cauliflower, and spinach.
• Other toppings: Instead of panko, my kids love it when I use Ritz crackers and I like to use crushed cornflakes.
• Seasonings: Again, go with what you like. Some great additions would be ranch seasoning, dijon mustard, onion powder, chili powder, etc. 
• Gluten-free: Use GF pasta and GF Panko breadcrumbs.

Serving suggestions:

Even though side dishes are not necessary, you can serve some.

• These brown sugar-roasted carrots are simple and delicious, perfect for this casserole.
• Another accompaniment that would be nice for this dish is potatoes. From baked to mashed.
• Peas, corn, green beans, and Brussels sprouts are just a few vegetables my family loves and pair with this dish.
• Salads are always welcome with casseroles. My strawberry spinach salad with homemade lemon poppy seed dressing is so delicious. 
• For dessert, go with something easy and light, such as ice cream or strawberry sorbet.

Frequently asked questions

What is chicken cordon bleu casserole?

The ingredients include chicken and ham mixed with a cream blend of mozzarella cheese and cavatappi pasta topped with melted Swiss cheese. The cheeses are mixed with milk and butter, thickened with flour, and seasoned with paprika and garlic powder for an incredible mixture of savory flavors. Everyone loves this delicious French dish variation turned into a new comfort food. It is a great way to get rid of leftover chicken and ham.

What is the difference between chicken Kiev and chicken cordon bleu?

Both dishes include breaded and baked or fried chicken. However, chicken cordon bleu is stuffed with cheese and ham, rolled in breadcrumbs, and served with a creamy sauce made with Dijon mustard. Chicken Kiev is pounded and then rolled up around cold butter, with the edges tucked to keep the herbed butter from seeping out as it cooks. Finally, chicken cordon bleu comes from Switzerland, and Kiev is from Moscow.

Can I make this dish ahead of time?

Yes, you can make it a few days ahead if necessary. Just follow the instructions as they are, but do not bake it. Instead, cover the dish with aluminum foil or plastic wrap and put it in the refrigerator. You can keep it for up to four days. When it is ready, let it sit for about 30 minutes until it reaches room temperature. Then, remove the top and bake as per instructions.

What is the best pasta to use for this dish?

Honestly, you can use any pasta you like. However, pasta that holds the sauce well is best, like macaroni and cheese. That is probably why elbow macaroni and macaroni and cheese have the same name. The hollow core holds the sauce, and the curved cylinder also helps to bring all that sauce to your mouth. The spiral ones, like cavatappi, work best, which is why I chose it. Other options like rotini, fusilli, shells, penne, and Gemelli are also excellent.

How to store:

• Refrigerate: Casseroles like this one last about five days in the fridge as long as they are in a sealed container. 
• Freezing: You can also freeze this casserole in a freezer-safe container for up to four months.   
• Defrost: Thaw overnight in your refrigerator for the best texture and taste.
• Reheating: You can reheat it in the oven for 15 minutes or in the microwave for one to two minutes. 

More casserole recipes:

Recipe tips:

• Use freshly shredded cheese instead of pre-shredded because it melts better.
• Curved cylindrical pasta and spiral pasta work best for the sauce.
• To make it creamier, add cream cheese or heavy cream.
• You can use whatever pasta you like for this dish, but I recommend the macaroni type.
• Undercook your pasta because it will keep cooking in the oven.