Creamy, comforting, and practical for family dinners, Chicken Cordon Bleu Casserole combines penne pasta, tender chicken, savory ham, and a smooth Swiss cheese sauce beneath a buttery garlic-panko topping. Dijon mustard and apple cider vinegar keep the rich sauce balanced while the crisp breadcrumbs add contrast.
This casserole is a great choice when you want the familiar flavors of chicken cordon bleu without stuffing, rolling, breading, or individually cooking chicken breasts. Everything comes together in one 9 × 13-inch baking dish, making it especially convenient when you already have cooked chicken ready to use.
The sauce is what brings the whole dish together. Heavy cream and chicken broth create a rich but pourable base, Swiss cheese adds its characteristic nutty flavor, and Dijon gives the casserole just enough sharpness. Once baked, the pasta absorbs some of that creamy sauce while the chicken and ham stay tucked throughout every serving.
A final layer of garlic-seasoned panko makes a big difference. Instead of a casserole that is creamy from top to bottom, you get a lightly golden, crisp finish that provides texture with every spoonful.
Chicken Cordon Bleu Casserole Ingredients
Penne pasta: The sturdy pasta shape holds onto the cheese sauce while standing up well to baking.
Cooked chicken: Shredded chicken or bite-size cubes both work, so this is an excellent use for leftover cooked chicken.
Chopped ham: Adds the salty, savory flavor traditionally paired with chicken in cordon bleu dishes.
Swiss cheese: Melts directly into the sauce, providing the mild, slightly nutty cheese flavor that defines the casserole.
Heavy whipping cream: Gives the cheese sauce its creamy consistency and rich finish.
Chicken broth: Loosens the cream sauce while adding savory depth without making it unnecessarily heavy.
Unsalted butter: Forms the base of the sauce and also helps the breadcrumb topping become crisp during baking.
All-purpose flour: Combines with the butter to thicken the sauce enough to coat the pasta.
Fresh garlic: Adds aromatic flavor directly to the creamy sauce.
Dijon mustard: Provides gentle tang and helps balance the richness of the cream, ham, and Swiss cheese.
Apple cider vinegar: Adds a small amount of acidity that keeps the finished casserole from tasting overly rich.
Brown sugar: Softens the sharper acidic notes and rounds out the sauce.
Panko breadcrumbs: Create a light, crunchy topping rather than a dense breadcrumb crust.
Garlic powder: Seasons the panko evenly and reinforces the garlic flavor in the casserole.
Salt and black pepper: Finish the sauce with simple seasoning while allowing the ham and Swiss cheese to remain prominent.
Cooking Steps
STEP 1: Heat your oven to 400°F (200°C) and lightly grease a 9 × 13-inch baking dish. Cook the penne according to the package directions until just tender. Drain it thoroughly, then spread the pasta evenly across the prepared baking dish.
STEP 2: Melt the butter for the sauce in a medium saucepan over medium heat. Stir in the finely minced garlic and flour. Cook the mixture for about 1–2 minutes, stirring continuously, so the flour loses its raw taste and the garlic becomes fragrant without browning.
STEP 3: Gradually pour in the chicken broth while whisking to keep the flour mixture smooth. Add the heavy cream and continue whisking until evenly combined. Stir in the Dijon mustard, apple cider vinegar, brown sugar, salt, and freshly ground black pepper.
STEP 4: Bring the sauce to a gentle simmer rather than a rapid boil. Let it cook for another 2–3 minutes, stirring regularly, until it begins to thicken. Remove the pan from the heat and stir in the shredded Swiss cheese until fully melted and the sauce looks smooth.
STEP 5: Scatter the cooked chicken over the penne, followed by an even layer of chopped ham. Pour the warm Swiss cheese sauce across the entire baking dish, taking care to distribute it over the edges as well as the center. Gently settle the ingredients so plenty of sauce reaches the pasta underneath.
STEP 6: In a small bowl, combine the panko breadcrumbs with the melted butter and garlic powder. Stir until the breadcrumbs are lightly and evenly coated, then sprinkle them across the top of the casserole.
STEP 7: Bake the casserole uncovered for 15–20 minutes. It is ready when the sauce is bubbling around the edges and the panko has turned lightly golden. Let the casserole rest briefly after removing it from the oven so the hot sauce can settle before serving.
Serving Ideas for Chicken Cordon Bleu Casserole
Because this pasta bake is rich and substantial, simple vegetable sides work especially well alongside it. A crisp green salad with a lightly acidic dressing provides freshness without competing with the Swiss cheese sauce.
Roasted or steamed green beans are another good option. Their straightforward flavor complements the chicken and ham while giving the meal a lighter vegetable component.
You can also serve the casserole with roasted broccoli. Its browned edges and firmer texture contrast nicely with the creamy penne, and it can be prepared while the casserole finishes in the oven.
Can I use leftover chicken?
Yes. Leftover roasted, baked, or simply seasoned chicken works very well here because the chicken is already fully cooked before the casserole goes into the oven. Shred it or cut it into small cubes so it distributes evenly throughout the pasta.
Why is my cheese sauce too thick?
The sauce should be thick enough to coat a spoon but still pour easily over the casserole. If it becomes too thick before assembly, whisk in a small splash of chicken broth. Add only a little at a time so you do not make the sauce watery.
Can I assemble the casserole ahead of time?
Yes. You can assemble the pasta, chicken, ham, and sauce in the baking dish ahead of time and refrigerate it covered. For the crispest texture, keep the buttered panko separate and add it just before baking. A chilled casserole may require slightly longer in the oven.
What cheese works for chicken cordon bleu casserole?
Swiss cheese is the most fitting choice because its mild, nutty flavor recreates the classic chicken cordon bleu combination. Shredding the cheese before adding it to the hot sauce also helps it melt quickly and evenly without requiring extended cooking.
How do I keep the panko topping crispy?
Bake the casserole uncovered and add the panko only after tossing it thoroughly with melted butter. Avoid covering the casserole as soon as it comes out of the oven because trapped steam can soften the breadcrumb layer.
Helpful Tips
- Cook the penne only until just tender. Pasta that starts out very soft can become overly tender as it absorbs sauce during baking.
- Add the Swiss cheese after taking the saucepan off the heat. Gentle residual heat is enough to melt it and helps keep the sauce smooth.
- Spread the sauce all the way to the edges of the baking dish so there are no dry pockets of pasta.
Keeping Leftovers Fresh
Allow leftover casserole to cool before transferring it to an airtight container. Refrigerate it for up to 3–4 days. If you are storing a larger portion, keeping it covered in the original baking dish also works well.
For individual servings, reheat the casserole in the microwave until thoroughly hot. Adding a very small splash of chicken broth or cream before reheating can help loosen sauce that has thickened in the refrigerator.
For larger portions, cover the casserole loosely and warm it in a moderate oven until heated through. Uncover it toward the end if you want to restore some texture to the breadcrumb topping.
The casserole can also be frozen, although the cream sauce and pasta may be slightly softer after thawing. Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating for the most even results.
Chicken Cordon Bleu Casserole
Ingredients
Pasta
- 16 ounces penne pasta
Swiss Cheese Sauce
- 2 cups heavy whipping cream
- 1 tablespoon packed brown sugar
- 2 tablespoons finely minced fresh garlic
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded Swiss cheese
- 2 cups chicken broth
- 2 tablespoons smooth Dijon mustard
- ¼ cup unsalted butter
- 1 tablespoon apple cider vinegar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
Chicken and Ham Filling
- 16 ounces cooked chicken shredded or cut into cubes
- 16 ounces good-quality ham chopped
Crispy Topping
- ½ teaspoon garlic powder
- 2 tablespoons butter melted
- ½ cup panko breadcrumbs
Instructions
- Prepare the pasta and baking dish. Preheat the oven to 400°F (200°C). Lightly grease a 9 × 13-inch baking dish. Cook the penne according to the directions on the package, then drain thoroughly. Transfer the cooked pasta to the prepared dish and arrange it in an even layer.
- Begin the cheese sauce. Place ¼ cup unsalted butter in a medium saucepan over medium heat and allow it to melt. Add the minced garlic and all-purpose flour. Cook, stirring, for 1–2 minutes, until the garlic becomes aromatic.
- Add the liquids and seasonings. Slowly whisk the chicken broth and heavy cream into the flour mixture, continuing until the sauce is smooth. Stir in the Dijon mustard, brown sugar, apple cider vinegar, salt, and black pepper.
- Thicken and finish the sauce. Bring the mixture to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly. Take the saucepan off the heat and add the shredded Swiss cheese, stirring until completely melted and incorporated.
- Assemble the casserole. Distribute the cooked chicken evenly over the penne. Scatter the chopped ham over the chicken, then pour the prepared Swiss cheese sauce across the casserole, making sure the pasta, chicken, and ham are evenly covered.
- Make the breadcrumb topping. Combine the panko breadcrumbs, melted butter, and garlic powder in a small bowl. Stir until the crumbs are evenly coated, then sprinkle the mixture uniformly over the casserole.
- Bake. Place the casserole in the preheated oven and bake uncovered for 15–20 minutes. It is ready when the sauce is bubbling and the breadcrumb topping has developed a light golden-brown color.
- Serve. Remove the baking dish from the oven and allow the casserole to cool briefly before serving. Serve while hot.