Crispy Chicken Cordon Bleu Casserole Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile, consider stirring a splash of dry white wine into the Dijon cream sauce before mixing it with the pasta. Allow the wine to reduce by half before whisking in the milk; this adds a sophisticated acidity that cuts through the richness of the cream and cheese. Additionally, grating a touch of fresh nutmeg into the sauce provides a classic French depth that pairs beautifully with Swiss cheese and ham.

For an even crispier and more flavorful topping, you can mix a handful of grated Parmesan cheese or a pinch of garlic powder directly into the buttery panko breadcrumbs before scattering them over the casserole.

If you prefer a bit of green in the dish, folding in a cup of thawed frozen peas or chopped baby spinach along with the chicken and ham is an excellent way to incorporate vegetables without altering the cooking time or liquid balance.

Variations

• Gruyère and Bacon Cordon Bleu: Swap the Swiss cheese for Gruyère and replace half of the diced ham with crispy, crumbled bacon for an extra smoky flavor profile.
• Spiced Dijon Bake: Add a pinch of cayenne pepper and a tablespoon of whole-grain mustard to the cream sauce for a subtle kick and textured finish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days, keeping the topping dry.

Freezer

Freeze the unbaked casserole wrapped tightly in foil for up to 2 months. Thaw in the fridge before baking.

Reheat

Reheat individual portions in the oven at 350°F (175°C) for 15 minutes, or microwave on medium power until hot.

Allow any leftover casserole to cool completely at room temperature for no more than two hours before transferring it to an airtight container. Store the container in the refrigerator for up to three to four days. To maintain the crispiness of the panko topping, avoid stacking heavy items on top of the container. If you plan to store the entire baking dish, cover it tightly with a layer of plastic wrap followed by a layer of aluminum foil.

This casserole is an excellent candidate for make-ahead meal prep. You can assemble the entire dish up to 24 hours in advance, omitting the panko topping. Cover the baking dish tightly with plastic wrap and store it in the refrigerator.

When ready to bake, remove the plastic wrap, scatter the freshly tossed buttery panko breadcrumbs over the cheese, and bake as directed, adding about 5 to 10 minutes to the baking time to ensure it heats through completely from its chilled state.

Serving ideas

Present this beautiful casserole family-style directly from the white baking dish, placing it on a heat-resistant trivet in the center of the table. Use a large, sturdy metal spoon to scoop deep into the crispy crust, ensuring every serving includes a generous portion of the creamy penne, savory chicken, smoky ham, and melted cheese.

The visual contrast of the golden crust and vibrant green parsley garnish makes an impressive statement that invites everyone to dig in immediately.

Pair this rich, comforting casserole with a light, refreshing side dish to balance the creamy flavors. A crisp green salad tossed with a tangy lemon vinaigrette or a simple French vinaigrette works wonderfully to cleanse the palate between bites.

Roasted green vegetables, such as asparagus spears, broccoli florets, or green beans sautéed with garlic, also make excellent accompaniments that complement the savory depth of the Chicken Cordon Bleu.

Frequently asked questions

Recipe card

Crispy Chicken Cordon Bleu Casserole

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 6

Ingredients

• 12 oz penne pasta
• 2 cups Dijon cream sauce, store-bought or made ahead
• 3 cups cooked chicken, shredded or cubed
• 1 1/2 cups cooked ham, diced
• 2 cups Swiss cheese, shredded
• 1 cup buttery panko breadcrumbs
• fresh parsley, finely chopped for serving

Instructions

1. Cook the penne pasta in a large pot of boiling salted water according to the package directions, but stop cooking about 2 minutes before it reaches al dente. Drain the pasta thoroughly and transfer it to a large mixing bowl.
2. Add the cooked chicken and diced cooked ham to the large mixing bowl with the drained penne pasta. Pour the warm Dijon cream sauce over the mixture and toss gently with a large spoon until everything is evenly coated and well combined.
3. Transfer the pasta mixture into a lightly greased 9x13-inch baking dish, spreading it into an even layer. Evenly scatter the shredded Swiss cheese over the top of the pasta.
4. Sprinkle the buttery panko breadcrumbs evenly over the Swiss cheese layer. Bake in the preheated oven at 375°F (190°C) for 20 to 25 minutes.
5. Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle the freshly chopped parsley over the crispy golden crust before scooping and serving.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

48 g

Fat

26 g

Fiber

2 g

Sugar

5 g

Sodium

980 mg

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