Chicken Cordon Bleu Casserole

Ham and cheese pasta casserole on a plate next to a pan.

4.98 from 38 votes

So much easier than the French classic, this Chicken Cordon Bleu Casserole is a meaty dish that's packed with flavor. It's also a 1-dish meal, so dig in!

Prep Time15

Cook Time30

Total Time45

Course: Casseroles

Cuisine: American

Keyword: chicken casserole, chicken cordon blue casserole, leftover chicken, leftover ham

Servings: servings

Calories: 793kcal

Author: Chef Jenn

Ingredients

8 ounces uncooked pasta
¼ cup butter salted butter
1 shallot finely diced
2 cloves garlic minced
¼ cup dry white wine
¼ cup all purpose flour
2 cups milk
1 tablespoon dijon mustard
2 cups jarslberg cheese shredded - or Swiss cheese
½ cup heavy whipping cream
2 cups cooked chicken
1 cup diced cooked ham
1 cup frozen green peas

for the breadcrumb topping

2 slices bread crusts removed and finely chopped
2 tablespoon butter melted
¼ cup parmesan cheese shredded or grated
2 tablespoons parsley chopped

Instructions

Cook pasta according to package directions but boil for 2 minutes less than suggested time. Drain and run under cold water to cool down. Set aside.
Melt the butter in a medium saucepan and add the shallots and garlic. Cook for 2-3 minutes over medium heat or until they are soft.
Deglaze with the white wine and reduce by about half. Turn off the heat.
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. It should be thick when it is bubbling.
Stir in the dijon mustard and cheese. Turn off the heat and stir until the cheese is melted, then stir in the cream.
Combine the diced cooked chicken, cooked ham, peas, and pasta in a large bowl. Add the sauce and mix to combine.
Transfer the casserole to a 9x13-inch baking dish coated with non-stick cooking spray.
Combine the finely chopped bread, melted butter, parmesan, and parsley to make the topping. Spread this evenly over the top of the casserole.
Bake at 375°F uncovered for about 30 minutes or until hot and bubbly. Then, dig in!

Notes

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.

Nutrition