Chicken Cordon Bleu Casserole

published Nov 10, 2021
Chicken Cordon Bleu Casserole Recipe

This leftover-friendly recipe turns this classic chicken dish into a cheesy casserole.

Serves6 to 8

Prep15 minutes

Cook55 minutes to 1 hour 5 minutes

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a piece of Chicken Cordon Bleu Casserole on a pink plate with the rest of the casserole in a dish nearby
Credit: Perry Santanachote

Inspired by the popular international dish with Swiss origins, this chicken cordon bleu casserole is tailor-made for busy families who don’t have the time or patience to stuff individual chicken breasts with ham and cheese. Dump all the same star ingredients into a baking dish along with the sides — pasta and green beans — for a hearty, well-rounded meal that’s ready in one hour.

What Is Chicken Cordon Bleu?

Chicken cordon bleu consists of the following:

A pocket is cut into the cutlet and stuffed with the ham and cheese, then the cutlet is breaded with breadcrumbs and fried until crisp.

Can I Make This Casserole Ahead?

To make this dish ahead of time, assemble the casserole, cover with foil, and refrigerate overnight. Let the casserole come to room temperature for 30 minutes before baking, then bake until heated through, about 45 minutes.

Credit: Perry Santanachote

How to Store Chicken Cordon Bleu Casserole

Depending on how much you have left over, you can simply cover the baking dish with foil (or transfer slices to an airtight container) and keep it in the refrigerator for up to four days.

Chicken Cordon Bleu Casserole Recipe

This leftover-friendly recipe turns this classic chicken dish into a cheesy casserole.

Prep time 15 minutes

Cook time 55 minutes to 1 hour 5 minutes

Serves 6 to 8

Nutritional Info

Ingredients

  • Cooking spray

  • Kosher salt

  • 8 ounces

    cooked ham

  • 3 cups

    cooked boneless chicken (14 to 16 ounces)

  • 1 (10 1/2-ounce) can

    condensed cream of chicken soup

  • 1 cup

    half-and-half

  • 2 tablespoons

    Dijon mustard

  • 2 teaspoons

    fresh thyme leaves

  • 1/2 teaspoon

    cayenne pepper

  • 1/4 teaspoon

    ground black pepper

  • 1 pound

    Gruyère cheese, shredded (about 4 cups)

  • 6 ounces

    dried rotini pasta (about 2 cups)

  • 8 ounces

    frozen chopped green beans (about 2 cups)

  • 4 tablespoons

    unsalted butter

  • 1 cup

    cornflake cereal

Instructions

  1. Arrange a rack in the center of the oven and heat the oven to 350°F. Coat a 9x13-inch baking dish with cooking spray.

  2. Bring a large pot of salted water to a boil. Meanwhile, dice 8 ounces cooked ham (1 1/3 cups). Dice 14 to 16 ounces cooked boneless chicken (3 cups). Place 1 can condensed cream of chicken soup, 1 cup half-and-half, 2 tablespoons Dijon mustard, 2 teaspoons fresh thyme leaves, 1/2 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and whisk to combine. Grate 1 pound Gruyère on the large holes of a box grater (4 cups).

  3. Add 6 ounces dried rotini pasta (2 cups) to the boiling water and cook according to package instructions until al dente. Drain the pasta.

  4. Transfer the pasta to the baking dish and spread into an even layer. Top evenly with the chicken, ham, 8 ounces frozen green beans, and Gruyère. Pour the cream of chicken mixture evenly over the top.

  5. Cover the baking dish tightly with aluminum foil. Bake until the casserole is heated through and starting to bubble, about 30 minutes. Meanwhile, melt 4 tablespoons unsalted butter in a small saucepan over medium heat or in a medium microwave-safe bowl in the microwave in 30-second intervals. Crush 1 cup cornflake cereal in a food processor or in a zip-top bag using a rolling pin. Add the cereal to the melted butter and stir until combined.

  6. Uncover the casserole. Scatter the buttery crumbs evenly over the on top. Bake uncovered until crisp and golden-brown, about 15 minutes. Let the casserole cool and set for 15 minutes before slicing and serving.

Recipe Notes

Substitutions: Substitute 1 cup panko breadcrumbs for the cornflake cereal (no need to crush). Melt the butter in a medium skillet, add the breadcrumbs, and cook, stirring occasionally, until golden-brown, about 3 minutes.

Chicken options: Chicken breast is traditionally used for chicken cordon bleu, but feel free to use dark meat chicken, too. A shredded rotisserie chicken would make for a good mix of white and dark meat.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.