5.0 from 180 votes
Chicken Cordon Bleu Casserole
This is an easy chicken cordon bleu because everything goes into the casserole dish together!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 590 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
Sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- ¾ cup milk
- 1 cup reduced sodium chicken broth
- 2 teaspoons cooking sherry
- 1 tablespoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme leaves
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup shredded Swiss cheese
- 1 cup shredded Monterey jack cheese or shredded white sharp cheddar cheese
Casserole ingredients
- 8 ounces cooked chopped chicken about 2 cups
- 4 ounces ham diced, about 1 cup
- 12 ounces penne or other medium size, cooked al dente
Topping ingredients
- ½ cup Panko bread crumbs
- 2 tablespoons butter melted
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh parsley
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.
Cup of Yum
Notes
- Be sure not to overcook pasta before adding it to the casserole. Drain it when it's just al dente, and it will finish cooking as it bakes.
- For the chicken, use rotisserie or cooked chicken breasts.
- Leftovers can be refrigerated up to 3 days, and will keep in the freezer up to 3 months.
- If making ahead for freezer or refrigerator, leave off the topping and add before cooking.
- To reheat, cover with foil and bake for 20-25 minutes in a preheated oven set at 325°F.
Nutrition Information
Calories
590
(30%)
Carbohydrates
52g
(17%)
Protein
34g
(68%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
96mg
(32%)
Sodium
777mg
(32%)
Potassium
405mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
622IU
(12%)
Vitamin C
0.2mg
(0%)
Calcium
392mg
(39%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 590
% 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.