Chicken Cordon Bleu Casserole is a comforting dish that brings together tender chicken, melty Swiss cheese, and savory ham all baked to golden perfection. It’s like the classic chicken cordon bleu you love but made easier and in one cozy dish. The crispy breadcrumb topping adds that wonderful crunch that makes every bite satisfying.
I really enjoy making this casserole when I want something that feels special but doesn’t take forever to prepare. I usually use leftover chicken or rotisserie chicken to save time, and it still tastes fantastic. The creamy sauce blends perfectly with the ham and cheese, so it’s always a hit with both kids and grown-ups at the table.
One of my favorite ways to serve this casserole is with a simple green salad or steamed veggies on the side. The creamy, cheesy chicken filling pairs really well with something light and fresh. Plus, it’s great for leftovers the next day — just pop it back in the oven for a few minutes, and it’s just as delicious all over again!
Key Ingredients & Substitutions
Chicken: Using cooked chicken, especially rotisserie, saves time and adds great flavor. You can substitute with cooked turkey or even pre-cooked tofu for a vegetarian twist.
Pasta: Elbow macaroni or penne are great for holding onto the sauce. Feel free to swap with any small pasta shape you like, such as shells or fusilli.
Swiss Cheese: This cheese gives a mild nutty taste that melds perfectly here. If you can’t find Swiss, Gruyère or mozzarella work well as alternatives.
Ham: Diced cooked ham adds saltiness and texture. You can replace it with cooked bacon, Canadian bacon, or omit it for a milder dish.
Topping: Crushed potato chips or breadcrumbs add a nice crunch. Panko breadcrumbs are especially crispy if you want a lighter crust.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
The cheese sauce is the heart of this casserole, and getting it smooth can be tricky. Here’s how I do it:
- Melt butter over medium heat, then stir in flour; cook for 1-2 mins to eliminate the raw flour taste.
- Slowly whisk in milk bit by bit, stirring constantly to prevent lumps from forming.
- Keep stirring until it thickens and coats the back of a spoon, about 4-5 minutes.
- Remove from heat before adding cheese; this stops the sauce from breaking or getting grainy.
- Stir in cheese gradually so it melts evenly into the sauce.
Patience and slow whisking make all the difference for a silky sauce every time!
Equipment You’ll Need
- 9×13-inch casserole dish – perfect size to hold the whole dish and bake evenly.
- Medium saucepan – for making the creamy cheese sauce without burning.
- Whisk – essential to keep the sauce smooth and lump-free while cooking.
- Large mixing bowl – makes it easy to combine chicken, pasta, ham, and sauce.
- Wooden spoon or spatula – great for mixing everything gently without breaking the pasta.
Flavor Variations & Add-Ins
- Swap Swiss cheese for Gruyère for a nuttier, richer flavor that still melts beautifully.
- Add steamed broccoli or peas for a fresh pop of color and extra veggies.
- Use cooked turkey or leftover rotisserie chicken instead of plain chicken for a slightly different taste.
- Mix in a teaspoon of Dijon mustard to the cheese sauce for a subtle tang that brightens the dish.
How to Make Chicken Cordon Bleu Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
- 2 cups cooked pasta (elbow macaroni or penne preferred)
- 1 1/2 cups diced cooked ham
- 1 1/2 cups shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
For the Cheese Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Topping:
- 1 1/2 cups crushed potato chips or breadcrumbs
- 2 tbsp fresh parsley, chopped (for garnish, optional)
How Much Time You’ll Need?
Expect about 15 minutes of prep time to cook pasta and sauce, then 25-30 minutes baking time in the oven. Total time is roughly 40-45 minutes including resting time, making this a great midweek comfort meal.
Step-by-Step Instructions:
1. Prepare Pasta and Preheat Oven:
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch casserole dish. Cook the pasta according to package directions until just tender (al dente). Drain and set aside.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt butter. Stir in flour and cook, stirring constantly for 1-2 minutes to form a smooth roux. Slowly whisk in the milk and keep stirring until the sauce thickens, about 4-5 minutes. Remove from heat and stir in garlic powder, onion powder, salt, and pepper. Add half the Swiss cheese and all Parmesan cheese, stirring until melted and smooth.
3. Combine Ingredients and Assemble:
In a large bowl, mix together the cooked chicken, diced ham, cooked pasta, and cheese sauce until everything is evenly coated. Transfer this mixture to the greased casserole dish. Sprinkle the remaining Swiss cheese over the top, then evenly cover with crushed potato chips or breadcrumbs.
4. Bake and Serve:
Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the topping is golden brown. Allow it to rest for 5 minutes before garnishing with fresh parsley if you like. Serve warm and enjoy the creamy, cheesy, crispy goodness!
Can I Use Frozen Chicken for This Casserole?
Yes! Just be sure to fully thaw the chicken before using. Thaw it overnight in the fridge or quickly in cold water, then pat dry to avoid excess moisture in the casserole.
What Can I Substitute for Swiss Cheese?
If you don’t have Swiss cheese on hand, Gruyère, mozzarella, or fontina are great alternatives that melt well and provide a similar creamy texture and mild flavor.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce seems too thick.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step and cover it tightly. Refrigerate for up to 24 hours, then bake just before serving for fresh, cheesy goodness.