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Square overhead shot of a chicken cordon bleu casserole in a white baking dish.
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4.60 from 5 votes

Chicken Cordon Bleu Casserole

All the flavor of classic chicken cordon bleu in one easy pasta bake. Chicken, ham, and Swiss cheese come together with a creamy sauce and buttery breadcrumb topping, and there's no need to boil the pasta first. It's a busy-weeknight dinner and a smart way to use up leftover ham or chicken.
Course Dinner
Cuisine American
Keyword Chicken Cordon Bleu Casserole, Cordon Bleu Casserole, cordon bleu casserole recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 516kcal
Author Blair Lonergan

Equipment

  • 9 x 13-Inch Baking Dish

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
  • ½ cup seasoned panko breadcrumbs combined with 1 tablespoon melted salted butter
  • Garnish: chopped fresh parsley

Instructions

  • Preheat oven to 425°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside.
  • In the prepared dish, whisk together the Alfredo sauce, chicken broth, and wine until completely smooth and combined.
    Whisking the sauce and seasoning in the white baking dish.
  • Stir in the uncooked pasta, ½ cup of the cheese, chicken, and ham. Cover tightly with aluminum foil and bake for 30 minutes.
    Ingredients stirred together in the white baking dish.
  • Uncover and give the pasta a good stir. It should be almost al dente but still quite firm, and there will still be liquid in the pan. That's fine. If the pasta is still very hard, re-cover and return it to the oven until almost al dente before moving on. Some readers find this takes about 10 minutes longer.
    Stirring the casserole while it's baking.
  • Sprinkle the remaining ½ cup of cheese over the top, then finish with a layer of buttered breadcrumbs.
    Adding the breadcrumbs to the top of the casserole.
  • Bake uncovered for 5 to 10 more minutes, or until the pasta is tender, the cheese melts, and the breadcrumbs are lightly toasted.
    Horizontal overhead shot of a chicken cordon bleu casserole in a white baking dish.
  • Garnish with parsley, if desired.
    Horizontal overhead shot of a bowl of cordon bleu casserole on a table with a side salad and bread.

Notes

  • Ham and chicken are flexible. Use equal parts, or lean on just one. If you have lots of leftover ham, use 2 cups of ham and omit the chicken.
  • Alfredo sauce: Use a large jar of store-bought, or 2 ½ cups of homemade.
  • Skip the wine and use additional chicken broth if you prefer. The casserole is just as good without it.
  • Shortcut protein: A store-bought rotisserie chicken or pre-cooked diced chicken works well here.
  • Ritz topping swap: Instead of breadcrumbs, crush Ritz crackers into ½ cup of crumbs, toss with 1 tablespoon melted butter, and use in place of the panko.
  • Add vegetables: Stir in frozen peas during the final 5 to 10 minutes of baking.
  • Cheese swap: Provolone or cheddar can stand in for Swiss.
  • Cooking for a smaller family? Halve the ingredients and bake in an 8-inch square pan. The instructions and baking time stay the same.
  • Storage: Refrigerate leftovers up to 3 to 4 days, or freeze up to 3 months. Reheat in a 325°F oven, tenting with foil if the top browns too fast.

Nutrition

Serving: 1/8 of the casserole | Calories: 516kcal | Carbohydrates: 49g | Protein: 23g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 87mg | Sodium: 828mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 0.2mg | Calcium: 146mg | Iron: 1mg