Chicken Cordon Bleu Casserole
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
590 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Cordon Bleu Casserole
Description
Chicken Cordon Bleu Casserole brings together chopped cooked chicken and diced ham mixed with penne pasta coated in a homemade cheese sauce. The sauce is made by creating a roux with butter and flour, then whisking in chicken broth and milk. Flavorings such as Dijon mustard, Worcestershire sauce, garlic powder, thyme, salt, and pepper enrich the sauce before Swiss and Monterey Jack cheeses are stirred in.
After combining the sauce with the pasta and meats, the mixture is placed into a baking dish and topped with a blend of melted butter, Panko breadcrumbs, grated Parmesan cheese, and fresh parsley. Baking at 350°F results in a bubbly, creamy casserole with a browned topping offering a contrast in texture.
This dish works well as a hearty main course. Use cooked chicken like rotisserie for convenience, and avoid overcooking pasta before baking to maintain its texture. Leftovers keep refrigerated for up to three days or freeze for up to three months. When preparing ahead, add the breadcrumb topping just before baking. Reheat covered in foil at 325°F for 20-25 minutes.
Ingredients
Sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- ¾ cup milk
- 1 cup chicken broth reduced sodium
- 2 teaspoons cooking sherry
- 1 tablespoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon thyme dried leaves
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup swiss cheese shredded
- 1 cup Monterey jack cheese or shredded white sharp cheddar cheese, shredded
Casserole ingredients
- 8 ounces chicken about 2 cups, cooked, chopped
- 4 ounces ham diced, about 1 cup
- 12 ounces penne pasta or other medium size, cooked al dente
Topping ingredients
- ½ cup panko bread crumbs
- 2 tablespoons butter melted
- 2 tablespoons Parmesan Cheese grated
- 1 teaspoon parsley chopped, fresh
Instructions
- Preheat the oven to 350°F.
- Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Whisk in chicken broth and milk a little bit at a time until smooth. Continue stirring until the sauce thickens, about 7 minutes. Let boil 1 minute.
- Add in sherry, Dijon, Worcestershire, garlic powder, thyme, and pepper. Remove from heat and stir in Swiss & Monterey Jack cheeses.
- Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham, and sauce. Pour into a 9 x 13 baking dish.
- Combine melted butter, Panko bread crumbs, parmesan cheese & parsley. Sprinkle over top of casserole.
- Bake uncovered for 25-30 minutes or until hot and the top is lightly browned. Remove from the oven and rest for 10 minutes before serving.
Notes
- Use rotisserie or cooked chicken breasts to save time.
- Do not overcook pasta before assembling; it should be al dente as it will finish cooking in the oven.
- Leftovers can be refrigerated up to 3 days or frozen up to 3 months.
- If planning to freeze or refrigerate before baking, omit the breadcrumb topping and add it just before cooking.
- To reheat, cover with foil and bake at 325°F for 20-25 minutes until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590 | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 34g | 68% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 96mg | 32% |
| Sodium | 777mg | 32% |
| Potassium | 405mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 392mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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