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Side shot of chicken cordon bleu pasta garnished with fresh herbs on a white plate with a fork on the side.
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Baked Chicken Cordon Bleu Pasta Casserole

This amazing baked chicken cordon bleu casserole takes the classic French dish and twists it into a creamy and filling dinner!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6
Author: Kristin King

Ingredients

  • 12 ounces penne or rotini pasta
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • 2 cups shredded Swiss cheese
  • 2 cups cooked, diced chicken breast
  • 1 cup diced ham

Topping:

  • ½ cup grated Parmesan cheese
  • 1 cup breadcrumbs (panko or regular)
  • 1 melted butter
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees F. Grease a 9x13-inch baking dish. Cook the pasta according to package directions; drain and set aside.
    12 ounces penne or rotini pasta
  • In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
    4 tablespoons butter, 4 tablespoons all-purpose flour
  • Slowly add the milk and cream, whisking until smooth. Cook until thickened, about 5 minutes. Stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper.
    2 cups milk, 1 cup heavy cream, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, Salt and pepper, to taste
  • Remove from heat and stir in the Swiss cheese until melted.
    2 cups shredded Swiss cheese
  • In a large bowl, combine the cooked pasta, chicken, ham, and cheese sauce. Pour into the prepared baking dish.
    2 cups cooked, diced chicken breast, 1 cup diced ham
  • In a small bowl, mix the Parmesan, breadcrumbs, and melted butter. Sprinkle evenly over the pasta.
    ½ cup grated Parmesan cheese, 1 cup breadcrumbs, 1 melted butter
  • Bake for 20–25 minutes or until bubbly and golden on top. Let rest for 5 minutes before serving.

Notes

Prep Tips:

  • Use rotisserie chicken or leftover cooked chicken to save time. This casserole is a great way to repurpose leftovers.
  • Shred your own cheese if possible, since it melts more smoothly than pre-shredded varieties.
  • Cook the pasta just to al dente since it will continue to soften as it bakes.
  • Let the casserole rest for a few minutes after baking so it sets up nicely and is easier to serve.
 

Variation Suggestions:

  • Swap Swiss cheese for Gruyere, a Swiss-Gruyere blend, or a Swiss-mozzarella blend.
  • Add a handful of frozen peas or steamed broccoli to sneak in some veggies.
  • For extra crunch, use panko breadcrumbs and mix in a pinch of paprika or dried parsley with the topping.
  • If you would prefer a light sauce, use all milk instead of the milk and cream combination.
 

Serving Suggestions:

  • Serve with a simple green salad or steamed vegetables to balance out the richness.
  • Garlic bread or a warm dinner roll makes a great side.
  • This casserole also pairs well with roasted asparagus or green beans.
 

Storage Info for Leftovers:

  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat individual portions in the microwave or warm larger portions in the oven at 350 degrees F until heated through.
  • If the casserole seems dry when reheating, add a splash of milk or cream before warming.

Nutrition

Calories: 715kcal | Carbohydrates: 67g | Protein: 41g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 770mg | Potassium: 578mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1117IU | Vitamin C: 1mg | Calcium: 597mg | Iron: 2mg
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