Chicken Cordon Bleu Casserole takes that classic combo of chicken, ham, and Swiss cheese, layers it all up, and bakes it into a warm, comforting dish that’s super easy to make. It’s got all the flavors you love from chicken cordon bleu but in a cozy, casserole form that brings everything together in one satisfying pan.
I love making this casserole when I want a meal that feels a little special but doesn’t require a lot of fuss. The melted cheese mixed with the savory ham and tender chicken makes it a real crowd-pleaser at the dinner table. Plus, it’s a great way to switch things up from your usual weeknight dinner routine!
My favorite way to serve this is with a simple green salad or some steamed veggies to balance out the richness. Leftovers are fantastic too because the flavors really soak in overnight, making it just as tasty the next day. Whenever I make this casserole, it’s always a hit that everyone asks for again.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast works best for a tender texture. Rotisserie chicken is great for quick prep. You can also use shredded turkey if preferred.
Ham: Diced cooked ham adds saltiness and depth. For a lower-sodium option, try Canadian bacon or thinly sliced turkey ham.
Swiss Cheese: This cheese gives the casserole its classic mild, nutty flavor. Gruyère or Emmental cheese can be a tasty swap if Swiss isn’t available.
Cream of Mushroom Soup: It helps make the dish creamy and binds everything. You can use cream of chicken or celery soup as alternatives.
Pasta: Rotini or penne hold the sauce well and add nice texture. If gluten-free, feel free to use gluten-free pasta.
Crackers or Breadcrumbs: These give the topping a perfect crispiness. You can swap for panko breadcrumbs or crushed cornflakes for a different crunch.
How Do You Get a Perfectly Crispy Topping Without Drying Out the Casserole?
The topping is what makes this dish extra special! Here’s how to get it just right:
- Mix melted butter with the crushed crackers or breadcrumbs for even toasting.
- Sprinkle the mixture evenly over the cheese layer to cover the surface.
- Add grated Parmesan on top for extra flavor and browning.
- Bake uncovered so the moisture evaporates and the topping crisps up nicely.
- Keep an eye the last 5 minutes to avoid burning—golden brown is the goal!
Following these tips will give you a crunchy, golden crust with a creamy, gooey inside every time.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for even cooking and a nice crispy top.
- Large mixing bowl – makes it easy to mix chicken, pasta, and sauce without spilling.
- Small bowl – for combining the cracker topping with melted butter evenly.
- Measuring cups and spoons – helps keep your recipe balanced and tasty.
- Spatula or large spoon – great for folding ingredients gently without crushing pasta.
Flavor Variations & Add-Ins
- Swap Swiss cheese for cheddar or mozzarella for a different cheese flavor and texture.
- Add sautéed mushrooms or spinach to boost the veggie content and add earthiness.
- Use turkey instead of chicken for a leaner protein option that still tastes great.
- Mix in a teaspoon of smoked paprika or mustard powder for a subtle spicy kick.
How to Make Chicken Cordon Bleu Casserole
Ingredients You’ll Need:
- 3 cups cooked chicken breast, diced or shredded
- 2 cups cooked pasta (such as rotini or penne)
- 1 ½ cups diced cooked ham
- 2 cups shredded Swiss cheese, divided
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup mayonnaise
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ cup grated Parmesan cheese
- 2 tbsp butter, melted
- 1 cup crushed buttery crackers or breadcrumbs
- Fresh parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep plus 30-35 minutes baking time. After baking, let it rest for about 5 minutes before serving. So, plan for roughly 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Preheat:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to make sure your casserole doesn’t stick.
2. Mix the Main Ingredients:
In a large bowl, put together the cooked chicken, cooked pasta, diced ham, and 1 cup of shredded Swiss cheese. Stir gently to combine.
3. Stir the Creamy Sauce:
In a separate smaller bowl, mix the condensed cream of mushroom soup, mayonnaise, Dijon mustard, garlic powder, onion powder, and black pepper until smooth.
4. Combine and Spread:
Pour the sauce over the chicken mixture and stir until everything is evenly coated. Spread this mixture evenly in your prepared baking dish.
5. Add Cheese and Topping:
Sprinkle the remaining 1 cup of Swiss cheese evenly on top. Then, in a small bowl, blend the melted butter with the crushed crackers or breadcrumbs. Sprinkle this buttery topping over the casserole. Finally, finish with a layer of grated Parmesan cheese for extra flavor and crunch.
6. Bake and Rest:
Bake uncovered for 30 to 35 minutes until the casserole is bubbly and the topping is golden brown. Take it out of the oven and let it rest for about 5 minutes before serving.
7. Garnish and Serve:
Sprinkle some freshly chopped parsley on top if you like a little color and fresh flavor. Serve warm and enjoy your creamy, cheesy Chicken Cordon Bleu Casserole!
Can I Use Frozen Chicken for This Casserole?
Yes, you can use frozen chicken, but make sure to fully thaw it before cooking and shredding. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Substitute Another Cheese for Swiss?
Absolutely! Gruyère, mozzarella, or even cheddar can work well if you don’t have Swiss cheese on hand. Each will bring a slightly different flavor but will still melt nicely.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk if the casserole feels dry.
Can I Prepare This Casserole Ahead of Time?
Yes! Assemble the casserole and cover it tightly with foil or plastic wrap, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
