Creamy Chicken Cordon Bleu Casserole Tips, FAQ & printable recipe

Tips for success

To add a bit of texture to your casserole, consider sprinkling a small amount of panko breadcrumbs over the cheese before baking. This will create an extra crunch that contrasts beautifully with the creamy sauce and tender chicken.

If you enjoy a bit of heat, a dash of cayenne pepper or red pepper flakes can be whisked into the Dijon cream sauce for a subtle kick that cuts through the richness of the heavy cream and cheese without overpowering the dish.

If you are looking to balance the richness, serving the casserole with a side of steamed green beans or a crisp, acidic green salad is an excellent choice. The freshness of the vegetables provides a necessary brightness that complements the hearty nature of the pasta and chicken.

Ensure that you do not crowd the baking dish too much, as this can lead to uneven cooking. Using a slightly larger dish can help ensure the heat circulates properly, resulting in a perfectly baked and golden-topped meal.

Variations

• Spinach and Artichoke: Add one cup of chopped spinach and half a cup of canned, drained artichoke hearts to the mixture before baking for a flavorful twist.
• Bacon Lover's: Replace the diced ham with crispy, crumbled bacon. The smoky flavor of the bacon pairs perfectly with the Dijon sauce and provides a wonderful salty crunch.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 3 days. Cool the casserole for no more than 2 hours at room temperature before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven until heated through.

Reheat

Reheat individual portions in the microwave until hot, or place the entire dish in a 350°F oven, covered with foil, until warmed through to the center.

Store any leftovers in an airtight container. Allow the dish to cool for no more than 2 hours at room temperature before placing it in the refrigerator to maintain food safety. The casserole will keep well in the refrigerator for up to 3 days.

When storing, try to keep the cheese layer intact if possible, as it will help preserve the moisture of the pasta and chicken underneath. Proper cooling is essential to prevent bacterial growth and ensure the quality of the dish.

You can assemble the casserole up to 24 hours in advance, but hold off on adding the cheese topping until you are ready to bake. Keep the assembled mixture covered tightly in the refrigerator. When you are ready to cook, let the dish sit on the counter for about 20 minutes to take the chill off, then add the cheese and bake as directed. This makes it a fantastic option for planned dinners where you want to minimize time spent in the kitchen.

Serving ideas

Serve the casserole directly from the baking dish while it is still warm and the cheese is soft and stretchy. Use a large serving spoon to ensure everyone gets a portion with plenty of the creamy Dijon sauce. The dish is hearty enough to stand alone as a complete meal, but it pairs wonderfully with a side of crusty bread to soak up any remaining sauce left in the dish after the servings have been scooped out.

For an elegant presentation, garnish the top of the baked casserole with a sprinkle of chopped fresh parsley or chives. This adds a pop of color and a fresh herbal note that elevates the overall look of the dish.

Serve it in shallow bowls to better showcase the creamy sauce and the melted cheese pull. Since the casserole is quite rich, smaller portions are often satisfying enough, leaving room for a light dessert if you decide to serve one afterward.

Frequently asked questions

Recipe card

Creamy Chicken Cordon Bleu Casserole

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 6

Ingredients

• 2 lbs chicken breasts, cubed
• 1 cup diced ham
• 8 oz egg noodles, cooked al dente
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 2 cups shredded Swiss cheese

Instructions

1. Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the cooked egg noodles, cubed chicken, and diced ham. Toss gently to ensure the ingredients are evenly distributed throughout the mixture before adding the sauce components.
2. In a small saucepan, whisk together the heavy cream and Dijon mustard over medium heat until slightly thickened. Pour the warm sauce over the chicken and noodle mixture in the bowl. Stir thoroughly so every piece of chicken and noodle is well coated in the creamy sauce.
3. Transfer the mixture to a 9x13 inch baking dish and spread it out evenly. Sprinkle the shredded Swiss cheese over the top. Bake for 30 minutes, or until the chicken reaches 165°F (74°C) and the cheese is golden and bubbling. Let rest for 5 minutes before serving.

Contains: gluten, eggs, milk, mustard

Estimated nutrition per serving

Calories

520

Protein

32.5 g

Carbohydrates

35 g

Fat

28 g

Fiber

1.5 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.