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All of your favorite flavors from a classic Chicken Cordon Bleu come together in one easy dish! This creamy Chicken Cordon Bleu Casserole with pasta, shredded chicken, ham, Swiss cheese and a crunchy, toasted breadcrumb topping is a delicious, family-friendly meal. Serve it with a side salad, broccoli, or crescent rolls for a quick weeknight dinner.

Overhead image of a white baking dish full of easy chicken cordon bleu casserole made with leftover ham and chicken

Shredded Chicken Cordon Bleu Casserole

Chicken Cordon Bleu was one of my favorite dinners as a child. My mom pounded the chicken cutlets flat, rolled them around ham and Swiss cheese, coated each bundle in breadcrumbs, and then pan-fried them until they were crispy and golden brown. As a parent myself, this easy Chicken Cordon Bleu Casserole is a great way to enjoy all of the flavors and textures that I loved in my mom’s original dish — without nearly as much work!

Leftover Ham and Chicken Casserole

Instead of pounding and rolling raw chicken breasts, this casserole takes advantage of leftover ham (if you have it!) and either leftover chicken or a store-bought rotisserie chicken. These pre-cooked meats cut down on prep time, so boiling the pasta is basically the only real “work” you’ll have to do.

If you don’t have leftover ham, you can purchase a ham steak or even diced ham in the meat section at the grocery store. Similarly, if you don’t have leftover chicken from a previous meal, you can use the meat from a store-bought rotisserie chicken or boil your own chicken at home. If you’re cooking your own chicken at home, you’ll need about 1 lb. of raw, boneless, skinless chicken breasts or thighs to equal 2 cups of shredded meat. Just boil the chicken for 15-18 minutes, or until cooked through. Cool slightly, then shred with two forks or dice into bite-size pieces.

Close up side shot of a fork in a bowl of shredded chicken cordon bleu casserole

Ingredients

This is just a quick overview of the ingredients that you’ll need for the Chicken Cordon Bleu Casserole recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Pasta: I used penne here, but you can substitute with any similar short pasta shape, such as rotini, medium shells, ziti, bowties, or rigatoni.
  • Condensed cream of chicken soup: a simple shortcut that forms the base of the casserole’s creamy sauce.
  • Milk: to thin the condensed soup.
  • Chicken: cooked and shredded.
  • Ham: use leftovers from a larger ham, or purchase diced ham or ham steaks at the store.
  • Dijon mustard: a subtle, acidic note that adds zesty depth to the creamy sauce.
  • Salt and pepper: to enhance the flavors in the dish.
  • Swiss cheese: grated and melted on top of the casserole for rich, cheesy flavor.
  • Panko breadcrumbs and melted butter: form a crunchy, golden brown topping on the casserole that’s reminiscent of the breadcrumb coating on a traditional chicken cordon bleu.
Close up side shot of a white dish full of chicken cordon bleu casserole with cream of chicken soup.

How to Make Chicken Cordon Bleu Casserole

The French term cordon bleu is translated as “blue ribbon,” and has more recently been used to describe food that’s prepared to a very high standard by outstanding cooks. You’ll find that this easy chicken cordon blue casserole deserves its own blue ribbon for outstanding taste!

  1. Stir together the melted butter and breadcrumbs, then set aside to use for the topping later.
  2. Cook the pasta in a large pot of salted boiling water for about 1 minute less than al dente. Drain.
  3. Whisk together soup, milk, Dijon, salt and pepper.
  4. Stir in the cooked pasta, chicken and ham.
  5. Transfer the mixture to a greased 9 x 13-inch baking dish.
  6. Sprinkle the Swiss cheese and buttered breadcrumbs on top of the casserole.
  7. Cover and bake in a 350° F oven for 20 minutes.
  8. Remove the cover and continue baking for 10-15 more minutes, or until the topping is golden brown and the dish is heated through.
Bowl of buttered Panko breadcrumbs.
Whisking together sauce for chicken cordon bleu casserole with cream of chicken soup
Process shot showing how to assemble leftover ham and chicken casserole with noodles
Process shot showing how to make chicken cordon bleu casserole
Overhead shot of a wooden serving spoon in a pan of easy chicken cordon bleu casserole

What to Serve with Chicken Cordon Bleu Casserole

There are so many side dishes that go well with chicken cordon bleu! Here are a few easy options to get you started:

Front shot of a bowl of chicken cordon bleu casserole in front of a brick wall

Make Ahead

This simple casserole is the perfect make-ahead meal if you’re looking to stock your freezer or if you are bringing comfort food to a friend. To prep the dinner in advance, assemble the casserole as instructed (but do not bake), cover tightly, and refrigerate for up to 24 hours or freeze for up to 3 months.

When ready to bake, thaw the casserole in the refrigerator overnight. Allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes, then bake according to the recipe instructions.

Storage

The leftover baked casserole will last in an airtight container in the refrigerator for 2-3 days. Reheat the casserole in a 350° F oven, covered, just until warmed through (about 20-30 minutes). You can also reheat individual portions in the microwave for about 1 minute.

Close up side shot of a bowl of chicken cordon bleu casserole

Recipe Variations

  • Use other flavors of canned soup. Cream of mushroom or cream of celery would both work well as substitutes for the cream of chicken soup.
  • Any variety of short pasta will work. I used penne, but other good options include ziti, rotini, farfalle, elbows and medium shells. Just adjust the cooking time according to the package instructions.
  • Add vegetables to the casserole, such as steamed broccoli florets or frozen peas.
  • Instead of buttered breadcrumbs, substitute with buttered Corn Flakes crumbs, buttered Ritz cracker crumbs, crushed potato chips, or even french-fried onions.
  • Pick your favorite cheese. I use Swiss because that’s most traditional for Chicken Cordon Bleu, but any other good melting cheese is fine. Try Pepper Jack, Monterey Jack, Colby, Cheddar or American cheeses.
  • Cooking for a smaller family? Cut all of the ingredients in half and prepare the casserole in an 8-inch square dish. Alternatively, you can prepare the full recipe, but divide the pasta mixture between two 8-inch square pans. Bake one now, and freeze the other for a later meal.

Tips for the Best Chicken Cordon Bleu Casserole Recipe

  • Cook the pasta for 1 minute less than al dente (as instructed on the package). The pasta will continue to cook in the oven, and you don’t want to end up with mushy, overdone noodles in your casserole. For the penne that I used here, the box instructions suggested 11 minutes for al dente, so I boiled the penne for 10 minutes. You can adjust your cooking time based on your specific pasta size, shape and brand.
  • I had some leftover Pineapple Glazed Ham in the freezer, so that’s what I used here. If you don’t have any leftover ham, you can buy a package of cubed ham from the grocery store.
  • Use the meat from a store-bought rotisserie chicken, or boil about 1 lb. of boneless, skinless chicken breasts or thighs for 15-18 minutes. Let the meat cool enough to handle, then shred with two forks or dice into bite-size pieces.
  • This creamy sauce is very simple and mild. If you’d like to jazz it up with more flavor, whisk in some garlic powder, onion powder, or fresh herbs like parsley, thyme, basil, rosemary, oregano, parsley or chives. Anything goes!
Overhead shot of a bowl of chicken cordon bleu casserole with pasta.

More Leftover Ham and Chicken Casserole Recipes to Try

Overhead image of a white baking dish full of easy chicken cordon bleu casserole made with leftover ham and chicken

Chicken Cordon Bleu Casserole

4.75 from 4 votes
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings 6 people
Calories 478 kcal
You just can't beat this easy, creamy Chicken Cordon Bleu Casserole with pasta, shredded chicken, ham, Swiss cheese and a crunchy, toasted breadcrumb topping!

Ingredients
  

  • 2 tablespoons butter, melted
  • 1 cup Panko breadcrumbs
  • 8 ounces penne pasta
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • ¾ cup milk
  • 2 cups cooked, shredded chicken
  • 2 cups cooked, diced ham
  • 2 tablespoons Dijon mustard
  • Salt and pepper, to taste
  • 1 ½ cups grated Swiss cheese

Instructions

  • Preheat oven to 350° F. Grease a 9×13-inch baking dish; set aside.
  • In a small bowl, combine melted butter and breadcrumbs. Set aside.
  • In a large pot of salted boiling water, cook pasta according to package instructions for 1 minutes less than al dente. Drain.
  • In a large bowl, whisk together condensed soup, milk, Dijon mustard, salt and pepper. Fold in cooked pasta, chicken, and ham.
  • Transfer pasta mixture to prepared dish. Top with Swiss cheese and sprinkle with the buttered breadcrumbs.
  • Cover and bake for 20 minutes.
  • Remove cover and bake for an additional 10-15 minutes, or until top is golden brown and dish is heated through.

Notes

  • Cook the pasta for 1 minute less than al dente (as instructed on the package). The pasta will continue to cook in the oven, and you don’t want to end up with mushy, overdone noodles in your casserole. For the penne that I used here, the box instructions suggested 11 minutes for al dente, so I cooked the penne for 10 minutes. You can adjust your cooking time based on your specific pasta size, shape and brand.
  • I had some leftover Pineapple Glazed Ham in the freezer, so that’s what I used here. If you don’t have any leftover ham, you can buy a package of cubed ham from the grocery store.
  • Use the meat from a store-bought rotisserie chicken, or boil about 1 lb. of boneless, skinless chicken breasts or thighs for 15-18 minutes. Let the meat cool enough to handle, then shred with two forks or dice into bite-size pieces.
  • This creamy sauce is very simple and mild. If you’d like to jazz it up with more flavor, whisk in some garlic powder, onion powder, or fresh herbs like parsley, thyme, basil, rosemary, oregano, parsley or chives. Anything goes!
  • Cooking for a smaller family? Cut all of the ingredients in half and prepare the casserole in an 8-inch square dish. Alternatively, you can prepare the full recipe, but divide the pasta mixture between two 8-inch square pans. Bake one now, and freeze the other for a later meal.

Nutrition

Serving: 1/6 of the casseroleCalories: 478kcalCarbohydrates: 43gProtein: 37gFat: 17gSaturated Fat: 9gTrans Fat: 1gCholesterol: 99mgSodium: 925mgPotassium: 510mgFiber: 2gSugar: 5gVitamin A: 543IUVitamin C: 1mgCalcium: 285mgIron: 2mg
Keyword: Chicken Cordon Bleu Casserole, leftover ham and chicken casserole
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in June, 2014. The text and photos were updated in March, 2021.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. From one casserole-lover to another: This looks awesome! We must be thinking on the same wavelength or something! 🙂
    I can’t wait to give this a try at our house. I looks exactly like something they will all love. Thanks for sharing. Pinning!

      1. 4 stars
        Hi, I made this tonight for dinner as it sounded delicious and wanted to try something new with less hassle! It was super simple. . …but my thought is that it was a little dry. I used shredded chicken and mini penne pasta…. perhaps between the 2 it soaked up more of the sauce. Just my opinion. Think next time I’ll add a Lil more soup , spice and less pasta! Otherwise it was good!

  2. What a lovely take on a classic recipe! 🙂 I’ll have to give this a go with some gluten free pasta; it looks delicious! While I’m here, I’d love to invite you to come share your recipe PINS to my Pinterest party. 🙂 You link up your pins & I repin them to a massive group board of active pinners! I’d love to have you stop by!

    1. Hi, Anyonita! I’m so glad that you stopped by! I love your blog and have found so many of your blogging tips to be incredibly helpful. I will definitely be joining your party!

  3. Hello, my name is Misty and I am the new co-host for the Merry Monday’s Linky Party, and wanted to stop by and thank you for linking up this week! This is such an awesome link, and I hope to see you at the next linky party!

  4. I love chicken cordon bleu and casseroles, so I can’t wait to try the combination of them!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week

  5. Thanks for the idea. I will pin this for a time when I want a yummy dish without much effort. Come to think of it, maybe I should eat it tonight. Ha!

  6. Hi Blair,

    I came across your blog for the sweet and savoury sunday link up. Your casserole looks delicious. Pinned!!!

  7. Blair this sounds really good. I’m going to put this on my weekly menu this month and try it out. Pinned. Thanks for sharing on Merry Monday.

  8. 5 stars
    Made this tonight and it was a hit. The kids loved it and said it was a keeper. Thanks so much for this recipe.

  9. Looks like a super yummy dish. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  10. 5 stars
    This was a hit at my house and from a couple of friends. I added fresh thyme and parsley from the garden, garlic powder and a bit of minced onion. A great way to use up some of the Easter ham! Thank you for sharing this recipe. Have a blessed day.

    1. Excellent! Thanks, Michele! I’m so glad that you enjoyed it, and I appreciate you taking the time to come back here and let me know. 🙂