Dump-and-Bake Chicken Cordon Bleu Casserole

Overhead shot of chicken cordon bleu casserole in a white baking dish

4.60 from 5 votes

Dump-and-Bake Chicken Cordon Bleu Casserole

There's no need to even boil the pasta! Just dump-and-bake for this easy 10-minute Chicken Cordon Bleu Casserole (a perfect way to use leftover ham or leftover chicken)!

Course Dinner

Cuisine American

Keyword Chicken and Pasta Casserole, Chicken Cordon Bleu Casserole, leftover ham recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings - 8 servings

Calories 392kcal

Author Blair Lonergan

Ingredients

1 (22 ounce) jar Alfredo sauce (about 2 ½ cups)
2 cups low sodium chicken broth
1 cup white wine (or substitute with an additional 1 cup of chicken broth)
1 (16 ounce) package uncooked rotini pasta
1 cup grated Swiss cheese, divided
1 cup diced, cooked chicken
1 cup diced, cooked ham
¼ cup breadcrumbs combined with 1 tablespoon melted butter
Garnish: fresh parsley

Instructions

Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large bowl, whisk together Alfredo sauce, chicken broth, and wine until completely smooth and combined.
Stir in the uncooked pasta, ½ cup of cheese, chicken, and ham. Cover tightly with aluminum foil and bake for 40 minutes.
Remove dish from the oven and give it a stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Once pasta is al dente and the sauce has thickened, sprinkle remaining ½ cup of cheese over the top, and finish with a layer of buttered breadcrumbs.
Bake uncovered for 5 more minutes, or until cheese is melted and breadcrumbs are golden brown.
Garnish with fresh chopped parsley, if desired.

Video

Notes

I used equal amounts of ham and chicken here, but you can certainly go with just one or the other (depending on what you have on hand). For instance, if you have a plethora of leftover ham, you can use 2 cups of the ham and omit the chicken entirely.
Use a large jar of store-bought Alfredo sauce, or use 2 1/2 cups of homemade Alfredo sauce.
Skip the wine and use additional chicken broth, if you prefer.
This is a great way to use up leftover chicken, but you can also just purchase a rotisserie chicken at the grocery store or use pre-cooked chicken such as Perdue ShortCuts.
To add vegetables to the dish, try stirring some frozen peas into the pasta during the final 5-10 minutes of baking.
For a Chicken Cordon Bleu Casserole with Rice, try this recipe.
Instead of breadcrumbs, try making a Chicken Cordon Bleu Casserole with Ritz crackers on top! Simply crush the crackers until you have 1/4 cup of crumbs. Toss the crumbs with 1 tablespoon of melted butter and use in the recipe, just like you would use the buttered breadcrumbs.
Cooking for a Smaller Family? Cut the ingredients in half and bake the casserole in an 8-inch square pan. The cooking instructions and the baking time remain the same.

Nutrition