Chicken Cordon Bleu Casserole
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
6
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Calories
819 kcal
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Course
Main Course
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Cuisine
French
Chicken Cordon Bleu Casserole
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This Chicken Cordon Bleu Casserole has tender chicken, savory ham and creamy cheese sauce and topped with buttery breadcrumbs.
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Ingredients
- 1 20 oz rotisserie chicken chopped (approx 20 oz)
- 16 oz ham steak cubed
- 8 oz dried Campanelle noodles or similar shape
- 1 3/4 cups chicken broth
- 2/3 cup heavy cream
- 2 tablespoons white wine optional
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 oz white American cheese chopped
- 14 oz Swiss cheese shredded
- 3 tablespoons salted butter
- 1 cup Panko bread crumbs
- 2 tablespoons fresh parsley minced
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Instructions
- Preheat the oven to 350°F.
- Place the chopped chicken and ham into a 9x13 baking dish. Set aside.
- Par-boil the noodles by bringing a medium sized pot of water to a boil, once boiling add the noodles. Boil the noodles for about 6-7 minutes, or until they are halfway cooked. Drain the noodles and add them to the baking dish with the chicken and ham. Mix together.
- In a medium sized pot warm the chicken broth, cream, white wine, mustard powder, salt, pepper, garlic powder, and onion powder to a simmer. Reduce heat to low, while stirring constantly slowly add the American cheese a little bit at a time letting it melt before adding more.
- Once the American cheese has all been melted, do the same process with the Swiss cheese. It is important to add the cheese a little at a time and slowly to prevent the sauce from breaking.
- Once the sauce has come together pour it over the top of the noodles and meat in the baking dish, stir to combine.
- Bake in the preheated oven uncovered for 15 minutes.
- While the casserole is baking, melt the butter in a small bowl and mix with the bread crumbs.
- After the casserole has baked for 15 minutes, carefully remove from the oven. Sprinkle the buttered crumbs over the top of the casserole then place back in the oven and bake again for another 20 minutes, or until the top is golden.
- Remove the casserole from the oven, let cool for 10 minutes, then sprinkle the top with fresh parsley.
- Serve and enjoy!
Notes
- The key to the sauce is patience, add the cheese slowly and let it melt before adding more.
- If you don’t want to use the wine you can absolutely omit it or replace it with 1 1⁄2 teaspoons of lemon juice. The wine is not a major flavor, it's just a hint in the back that cuts through the richness of the cheeses.
- If you don’t have mustard powder, you can use 1-2 tsp of dijon mustard instead!
- This is best served same-day. Reheated it loses a little of its texture, but still tasted great!
- Use any kind of noodle you would like! I recommend using a noodle similar in size to Campanelle, you could use bowtie, penne, rotini, cavatappi...etc
- **Water is not included in the ingredient list, it is not technically in the dish but is needed for par-boiling thenoodles.
Nutrition Information
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Calories
819kcal
(41%)
Carbohydrates
39g
(13%)
Protein
47g
(94%)
Fat
24g
(37%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
180mg
(60%)
Sodium
2108mg
(88%)
Potassium
493mg
(14%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1472IU
(29%)
Vitamin C
25mg
(28%)
Calcium
1037mg
(104%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 819 kcal
% Daily Value*
| Calories | 819kcal | 41% |
| Carbohydrates | 39g | 13% |
| Protein | 47g | 94% |
| Fat | 24g | 37% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 2108mg | 88% |
| Potassium | 493mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1472IU | 29% |
| Vitamin C | 25mg | 28% |
| Calcium | 1037mg | 104% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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