Creamy Chicken Cordon Bleu Casserole

This is a fantastic weeknight all in one casserole dish that was creamy, cheesy, and very satisfying. Everyone ate this one up and gave it a big thumbs up. We used ham lunchmeat since that's what we had on hand, but it would be a wonderful way to use up some leftover ham.

This casserole is an easy way to get the flavors of Chicken Cordon Bleu without the hassle of rolling everything together - just prep ingredients, mix it all together, top with seasoned bread crumbs and bake. In no time you'll have a bubbly hot comforting dinner ready to go. We served these alongside some very tasty lemon-kissed skillet cooked brussels sprouts. 

There's pretty much nothing I can think of that I would change, and for me that's saying a lot about a recipe. We ended up using a blend of cheeses, since we didn't have the full amount of Swiss, but agreed a stronger Swiss flavor would have been nice in this dish, so I would make sure I had that on hand before making again in the future.

Creamy Chicken Cordon Bleu Casserole from Felicia on AllRecipes

1 (8-ounce) package wide egg noodles
2 cups chopped cooked chicken breast
8 ounces cooked ham, cubed (I used ham lunch meat)
8 ounces Swiss cheese, shredded
1 (10.75 ounce) can cream of chicken soup (can substitute cream of mushroom)
1/2 cup milk
1/2 cup sour cream
2 tablespoons butter
1/3 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese

  1. Preheat oven to 350 degrees F. Lightly grease a 9x13-inch casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5-8 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
  3. Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture. Stir gently to blend ingredients.
  4. Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
  5. Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.


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