Chicken Cordon Bleu was one of my favorite dinners as a child. My mom would make these delicious little bundles of chicken rolled tightly around ham and swiss cheese, bread them with a crumb coating, and then bake (or fry?) them until they were crispy and golden brown. The combination of flavors and textures was amazingly delicious! So when I recently had some left-over honey baked ham that needed to be used, I knew that I wanted to borrow from the same flavor combinations found in that tasty retro dish. And since my boys love casseroles (and pasta!), this Chicken Cordon Bleu Casserole was born!
This simple baked dish is the perfect make-ahead meal if you’re looking to stock your freezer or if you are bringing comfort food to a friend. It’s full of chicken (use rotisserie for a short-cut), ham, and pasta, all coated in a creamy sauce and topped with Swiss cheese and a buttery crumb topping. Have I convinced you yet?
Chicken Cordon Bleu Casserole
- 8 ounces penne pasta (I used rigatoni here, because that’s what I had on hand)
- 1 can condensed cream of chicken soup
- ¾ cup milk
- 2 cups cooked chicken, cubed
- 2 cups diced cooked ham (I use left-over honey baked ham, but deli ham would work well too)
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
- 2 tablespoons butter, melted
- 1 cup Panko breadcrumbs
- 1 ½ cups shredded Swiss cheese
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions. Drain pasta and set aside to cool.
- In a large bowl, whisk together soup, milk, mustard, salt, and pepper. Stir in cooked pasta, chicken, and ham.
- In a small bowl, combine melted butter and breadcrumbs.
- Spray a 9x13-inch baking dish with cooking spray. Spread pasta mixture in prepared dish. Top with Swiss cheese and breadcrumb mixture.
- Cover and bake for about 20 minutes.
- Remove cover and bake for an additional 10-15 minutes, or until top is golden brown and dish is heated through.
Looking for other delicious casseroles? Try these favorites: