Chicken Cordon Bleu Casserole

Enjoy the goodness of Chicken Cordon Bleu Casserole. With the comforting flavors of chicken and ham, wrapped in a creamy sauce- it’s perfect for both family meals and special occasions!

chicken cordon bleu casserole

Chicken Cordon Bleu Casserole

This casserole captures the essence of traditional Chicken Cordon Bleu in a simpler, one-dish wonder. It’s an excellent choice for family meals or special gatherings, bringing a warm, flavorful twist to the table. I love to pair it with Air Fryer Asparagus or Cheesey Biscuts.

Chicken cordon bleu casserole skillfully combines shredded chicken breast and diced ham with perfectly cooked pasta, all nestled in a creamy garlic-infused sauce. 

The sauce, rich with the melting goodness of Swiss and mozzarella cheeses, blankets the dish in a gooey, cheesy delight, enhancing the savory elements. On top, a crispy layer of panko breadcrumbs adds a welcome crunch, making every bite a perfect harmony of textures.

Chicken Cordon Bleu Casserole Recipe

Why you will love this recipe

  • The combination of ingredients makes a rich and flavorful dish.
  • Versatile enough for special occasions or cozy family dinners.
  • Freezing and reheating this dish is a breeze, with its taste and texture remaining intact.
  • The dish strikes a nice balance of protein and carbohydrates, adding nutritional value to the meal.

How to make perfect Chicken Cordon Bleu Casserole

Cook the Pasta: Boil just to al dente, according to package directions. This prevents the noodles from becoming too soggy when baked in the oven.

Prepare Cream Mixture: In a bowl, mix the cornstarch, salt, pepper, and heavy cream, and set it aside.

Sauté Garlic: Melt butter in a saucepan over medium heat, then sauté minced garlic until fragrant.

Combine Ingredients: Add the cream mixture to the saucepan, stirring until it thickens, then lower the heat. Fold in shredded Swiss cheese, diced ham, shredded chicken, and cooked pasta, and remove from heat after combining.

Dish Assembly: While the oven is preheating to 375 degrees F, transfer the mixture to a baking dish and top it with shredded mozzarella cheese and panko breadcrumbs.

Baking: Bake for 10-15 minutes or until the cheese melts and is bubbly. Serve the dish warm, topped with cracked ground pepper for added flavor.

Baking Chicken Casserole

Pro Tips 

  • Garlic cooks quickly. After waiting for the butter to melt, sauteing the minced garlic should only take about one minute. When it becomes fragrant, it’s an indicator that it’s done.
  • Smoother sauce. While adding the cream mixture, stir continuously to prevent lumps and ensure a smooth consistency.
  • Choosing chicken. When using raw chicken, chicken breast is the best choice. It should be boiled until thoroughly cooked and then shredded with a fork and knife.
  • Thickening the sauce. It will thicken naturally over low heat. Using higher heat won’t speed things up and it will affect the consistency.
  • Baking dish needs grease. This will prevent sticking and make serving easier. 
Chicken cordon bleu ingredients

Key Ingredients and Substitutions for this Chicken Corden Bleu Casserole Recipe

Dry Short Pasta: Dry short pasta, such as penne or elbow macaroni is best for absorbing the flavors of the sauce. If unavailable, similar-sized pasta like farfalle or rotini can be substituted.

Swiss and Mozzarella Cheese: Swiss brings a creamy texture and mild, nutty flavor, which complements the chicken and ham beautifully. A good substitute could be Gruyère or a mild white cheddar.

Panko: These add the crunch factor to this chicken cordon bleu casserole recipe, but regular breadcrumbs or crushed crackers can be used as alternatives.

Heavy Cream: Heavy cream creates a rich, velvety texture. A mixture of milk and butter, or half-and-half, can be used as an alternative to achieve a similar creaminess.

Garlic: Fresh cloves give chicken corden bleu casserole a distinct aroma and flavor. If fresh garlic is unavailable, garlic powder or minced jarred garlic are good alternatives.

Finished Chicken Cordon Bleu Casserole

Frequently Asked Questions about this Chicken Corden Bleu Casserole Recipe

How Do You Know When The Casserole Is Done Baking?

The casserole is done when the cheese melts and the breadcrumbs have turned golden brown.

How Should Leftover Chicken Cordon Bleu Casserole Be Stored?

Keep leftover casserole in an airtight container in the refrigerator. For best freshness and taste, we recommend consuming within 2-3 days.

What’s The Best Way To Reheat This Casserole?

To reheat, warm the casserole in an oven set to a low temperature, around 325 degrees F, to avoid drying it out. 

Cover it with foil to keep in moisture. If the casserole appears dry, add a bit of water or chicken broth before reheating. Stirring halfway through helps with even heating.

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5 from 1 vote

Chicken Cordon Bleu Casserole

Enjoy the goodness of Chicken Cordon Bleu Casserole. With the comforting flavors of chicken and ham, wrapped in a creamy sauce- it’s perfect for both family meals and special occasions!
Course Appetizer, Main Course
Cuisine American
Keyword casserole, chicken, Chicken Cordon Bleu Casserole, Cordon Bleu
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 767kcal


  • 2 cup dry short pasta
  • 1.5 lb rotisserie chicken meat shredded (See notes if using raw chicken breast)
  • 2 cup swiss cheese shredded
  • 8 oz ham diced
  • 1/2 cup panko
  • 1 cup mozzarella cheese shredded


  • 2 tbsp butter
  • 2 clove garlic cloves
  • 1 cup heavy cream
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp ground black pepper


  • Cook the pasta al dente (firm to the bite) to prevent it from becoming mushy during baking. Follow its package directions for the best results.
  • In the meantime, combine cornstarch, salt, pepper, and heavy cream into a small bowl. Set it aside.
  • Next, place a saucepan over medium heat, add butter, and wait until it melts. Then, add minced garlic and sauté until fragrant, about a minute.
  • Mix in the heavy cream mixture. Stir for a minute until the mixture thickens. Reduce heat to low.
  • Fold in shredded Swiss cheese, diced ham, shredded chicken, and the cooked pasta. Stir to combine. Remove from heat and cover with a lid.
  • Preheat the oven to 375°F (190°C).
  • Transfer the mixture into a 9×13-inch or 10-inch round baking dish. Top with shredded mozzarella cheese and sprinkle panko breadcrumbs on top.
  • Bake for 10-15 minutes or until the cheese is melted and bubbly.
  • Serve warm, with ground pepper cracked on top for added flavor.


  • If using raw chicken, the best is chicken breast. Cook it in boiling water until it’s thoroughly cooked. Then, use a fork and a knife to shred it apart.
  • Store any leftovers in an airtight container in the refrigerator. Consume within 2-3 days for optimal freshness.
  • Reheating Tips:
For best results, reheat the casserole in the oven at a low temperature (around 325°F or 163°C) to prevent it from drying out. Cover with foil to retain moisture.
If the casserole seems dry, sprinkle a little water or additional cream before reheating. Stir the casserole halfway through the reheating process to ensure even warming.
Recipe Notes
This Chicken Cordon Bleu Casserole offers a delightful twist on the classic French dish. Shredded chicken breast, diced ham, and al dente pasta combined amazingly with a creamy sauce infused with garlic. The sauce, a velvety blend of Swiss and mozzarella cheeses, contributes to a gooey, melty topping that perfectly complements the savory flavors within. A crispy layer of panko breadcrumbs crowns the dish, adding a satisfying crunch to each bite.
This casserole combines Chicken Cordon Bleu’s essence in a convenient, one-dish format. Whether served for a cozy family dinner or a special occasion, this flavorful casserole is sure to be a crowd-pleaser.


Calories: 767kcal | Carbohydrates: 22g | Protein: 58g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 235mg | Sodium: 1491mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1126IU | Vitamin C: 1mg | Calcium: 460mg | Iron: 1mg
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