Chicken Cordon Bleu Casserole

Hello, fellow food lovers! Have you ever craved the rich flavors of Chicken Cordon Bleu but wished for a simpler, more comforting version? That’s where the Chicken Cordon Bleu Casserole steps in. As a retired chef, I adore this recipe for its simplicity and heartwarming flavors. It’s a delightful spin on the classic French dish, transforming it into a cozy casserole that’s perfect for any day of the week.

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What is Chicken Cordon Bleu Casserole?

Chicken Cordon Bleu Casserole takes the essential elements of the classic French dish – chicken, ham, and cheese – and remixes them into an easy-to-make casserole. Unlike the traditional recipe that involves stuffing and rolling chicken breasts, this casserole layers these ingredients with pasta and a creamy sauce, topped with a crispy breadcrumb mixture. It’s an approachable, less labor-intensive version that still delivers all the flavors you know and love.

Ingredients

• Pasta – Uncooked.
• Cooked chicken – Great use of leftover grilled or rotisserie chicken.
• Cooked ham – Perfect use for leftover ham, or get your deli to cut a chunk of black forest ham and dice that up.
• Frozen peas
• Butter – I use salted butter.
• Shallots – Or you can use a sweet yellow or red onion.
• Minced garlic – Fresh garlic makes all the flavor difference!
• Dry white wine
• All-purpose flour
• Whole milk – You can use lower-fat milk if you prefer, but the casserole is already filled with cheese and cream and other goodies, so splurge a little.
• Heavy whipping cream – Half and half will work if you need to trim some fat and calories.
• Dijon mustard
• Jarlsberg cheese – You can also use swiss cheese. Jarlsberg has a milder, swiss-like flavor and isn’t as overpowering.

Topping:

• Sliced bread – This crumb topping is so buttery and crunchy, and it starts with sliced bread. Cut the crusts off then chop it up finely.
• Parmesan cheese – Shredded or grated.
• Butter – I use salted butter.
• Parsley – Chopped.

What’s The Best Pasta for This Casserole?

Pennette or mini penne is my top pick for Chicken Cordon Bleu Casserole because their perfect size and ridges hold onto the creamy sauce beautifully. If you’re looking for variety, other pastas like fusilli, rotini, or even farfalle can also work well, adding different textures and shapes to your dish.

How to Make Chicken Cordon Bleu Casserole

1. Cook the pasta according to package directions, but boil for 1 minute less than the suggested time. Drain the cooked pasta and run it under cold water to cool down. Set aside.
2. Melt the butter in a medium saucepan and add the shallots and garlic. Cook for 2-3 minutes or until they are soft.
3. Deglaze with the white wine and reduce by about half. Turn off the heat.
4. Whisk in the flour until a paste forms, then whisk in the milk until smooth. Turn the heat on to low and cook until the sauce is simmering, whisking constantly.
5. Stir in the Dijon mustard and cheese. Turn off the heat and stir until the cheese is melted, then stir in the cream.
6. Combine the diced cooked chicken, cooked ham, peas, and pasta in a large bowl. Add the sauce and mix to combine.
7. Transfer the casserole to a 9×13 baking dish coated with non-stick cooking spray.
8. Combine the bread crumbs, melted butter, Parmesan, and parsley to make the topping. Sprinkle this evenly over the top of the casserole.
9. Bake at 375°F uncovered for about 30 minutes or until hot and bubbly. Then, dig in!

Chef Jenn’s Tips

• Use good quality cheese for the best flavor.
• Don’t skip the mustard; it adds a nice tang.
• If you don’t have Jarlsberg, Swiss cheese is a great substitute.
• Feel free to add more veggies like mushrooms or bell peppers.
• Let the casserole rest for a few minutes before serving for easier slicing.

Make It A Meal

Pair this hearty casserole with a light green salad or steamed vegetables to balance out the richness. A glass of white wine that you used in the recipe would complement the meal beautifully.

Storage

Leftovers can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave until thoroughly warm. For freezing, wrap the casserole well and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.

And there you have it – a cozy, delicious take on a classic that’s sure to bring smiles to your dinner table. Enjoy your Chicken Cordon Bleu Casserole!