Description

This Chicken Cordon Bleu Casserole is a creamy, cheesy baked pasta dish inspired by the classic Chicken Cordon Bleu. Featuring tender cooked chicken, savory ham, and a rich Swiss cheese sauce, it’s topped with a crispy panko breadcrumb crust for delightful texture. Perfect for a comforting family dinner, this casserole combines ease of preparation with hearty flavors.

Ingredients

Scale

For the Pasta and Sauce

1 pound pasta (penne or rotini recommended)
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

For the Filling

2 cups cooked chicken, chopped into bite-sized pieces
3/4 cup deli ham, cut into 1-inch squares

For the Topping

2 tablespoons unsalted butter, melted
1/2 cup panko breadcrumbs
1/2 tablespoon dried parsley

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Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature while preparing the rest of the dish.
Cook the Pasta: Boil the pasta as per the package instructions until al dente, then drain and set it aside, ready to combine with the sauce.
Make a Roux: In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a smooth roux, which will thicken your sauce.
Add Liquids: Slowly whisk in the white wine if using, then the milk, continuing to whisk until the sauce thickens, about 5 minutes. This creates a creamy base for the casserole.
Melt the Cheese: Stir in the shredded Swiss cheese along with salt and black pepper to taste. Cook until the cheese is fully melted and the sauce is silky smooth.
Combine Pasta, Chicken, and Ham: Add the cooked pasta, chopped chicken, and ham into the cheese sauce. Stir gently until everything is well coated and mixed.
Prepare the Baking Dish: Grease a 9×13-inch baking dish. Pour the creamy pasta mixture into the dish, spreading it out evenly.
Make the Topping: In a small bowl, combine the melted butter, panko breadcrumbs, and dried parsley. Sprinkle this mixture evenly over the top of the casserole to add a crunchy crust.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
Rest and Serve: Allow the casserole to sit for a few minutes after baking to set before serving warm for best flavor and texture.

Notes

Using white wine in the sauce is optional but adds a subtle depth of flavor.
Swiss cheese provides the authentic Cordon Bleu taste, but Monterey Jack or mozzarella can be good alternatives.
Ensure the chicken is fully cooked before adding it to the casserole.
For a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free pasta and breadcrumbs.
Leftover casserole can be refrigerated for up to 3 days and reheated in the oven for best results.