Chicken Cordon Bleu Casserole

overhead view of chicken cordon blue casserole

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5 from 1 vote

This Chicken Cordon Bleu Casserole captures all the flavors of traditional chicken cordon bleu into an easy baked dish.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: American

Servings:

Calories: 658kcal

Author: Julie Clark

Ingredients

8 ounces dry egg noodles
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups whole milk room temperature
2 tablespoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
16 ounces cooked & shredded chicken breast shredded
8 slices deli ham sliced into small pieces
1 1/2 cups shredded Swiss cheese
1 cup Panko breadcrumbs
2 tablespoons melted butter
1/4 cup freshly grated Parmesan cheese
2 teaspoons fresh parsley chopped

Instructions

Set your oven to 375°F and spray a 9x13 inch baking dish with cooking spray. Bring a large pot of water to a boil and cook the noodles to al dente, according to package instructions. 8 ounces dry egg noodles
Begin to make the sauce by melting the butter in a medium sized saucepan over medium-low heat. Sprinkle the flour in and whisk continuously for about a minute. 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
Pour in the milk slowly and continue to whisk. Stir in the Dijon mustard, garlic powder, onion powder, nutmeg, salt and pepper. Allow the sauce to simmer over low heat for 2-3 minutes. It will be much thicker now. Remove from heat and set aside. 3 cups whole milk, 2 tablespoons Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground nutmeg, Salt and black pepper
In a large mixing bowl add the chicken, ham and cooked noodles. Pour the sauce over and gently mix together until everything is coated in the sauce. Fold in half the Swiss cheese. 16 ounces cooked & shredded chicken breast, 8 slices deli ham, 1 1/2 cups shredded Swiss cheese
Pour the chicken mixture in the baking dish and smooth out until even. Add the remaining cheese over the top.
In a small bowl, mix the Panko breadcrumbs and Parmesan cheese with the melted butter. Coat the top of the casserole evenly with the bread crumbs. 1 cup Panko breadcrumbs, 2 tablespoons melted butter, 1/4 cup freshly grated Parmesan cheese
Bake for 28-30 minutes until the casserole is bubbling and the topping has turned golden brown. Add the chopped parsley over the top. Serve while the casserole is hot. 2 teaspoons fresh parsley

Notes

Storage Instructions: Place leftovers in an airtight container and place in the fridge for up to 4 days. Reheat in the microwave or stovetop. You may want to add a splash of milk or cream to loosen the creamy sauce back up for a better consistency.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the chicken casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition