Description
This Chicken Cordon Bleu Casserole is a creamy, comforting dish combining tender cooked chicken, savory ham, Swiss cheese, and penne pasta baked to golden perfection. Enhanced with a rich Dijon mustard and garlic-infused sauce, and topped with crispy panko breadcrumbs, it captures the essence of the classic chicken cordon bleu in an easy-to-make casserole form.
Ingredients
Scale
Pasta
- 16 ounces penne pasta
Sauce
- 1/4 cup butter
- 2 tablespoons minced garlic
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Swiss cheese
Protein & Toppings
- 16 ounces cooked chicken, shredded or chopped
- 16 ounces chopped ham
- 1/2 cup panko bread crumbs
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce Base: In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Make the Roux: Sprinkle 1/4 cup all-purpose flour over the melted butter and garlic, whisking constantly for 1-2 minutes to cook the flour and form a smooth paste.
- Add Liquids & Flavorings: Gradually whisk in 2 cups chicken broth and 2 cups heavy cream, stirring continuously to prevent lumps. Add 2 tablespoons Dijon mustard, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Continue to cook and stir until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Incorporate Cheese & Meats: Remove the sauce from heat and stir in 1 cup shredded Swiss cheese until melted and smooth. Then fold in the cooked chicken and chopped ham until evenly distributed.
- Combine Pasta and Sauce: Add the cooked penne pasta to the sauce mixture and gently stir to coat all the pasta with the creamy sauce and meat.
- Prepare Topping: In a small bowl, mix 1/2 cup panko bread crumbs with 2 tablespoons melted butter and 1/2 teaspoon garlic powder until evenly combined.
- Assemble the Casserole: Transfer the pasta mixture into a greased 9×13 inch baking dish. Sprinkle the panko breadcrumb topping evenly over the casserole.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 20-25 minutes or until the topping is golden brown and the casserole is bubbly.
- Serve: Remove from oven and let the casserole rest for 5 minutes before serving. Enjoy your comforting Chicken Cordon Bleu Casserole!
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- For a lower-fat option, substitute half-and-half for the heavy cream.
- Panko bread crumbs provide a crispy topping; regular bread crumbs can be used but will be less crunchy.
- Add steamed vegetables like broccoli or peas to boost nutritional value.
- Make sure to drain pasta well to avoid a watery casserole.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
