Description
This Chicken Cordon Bleu Casserole is a creamy, comforting baked pasta dish that combines tender shredded chicken, cubed ham, and Swiss cheese in a rich Dijon mustard sauce. Topped with a buttery garlic panko crumb crust, it’s an easy family-friendly meal that captures classic flavors with a cozy twist.
Ingredients
Scale
Base
- 1 pound penne pasta
Sauce
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 1 tablespoon minced garlic (about 3 cloves)
- 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
- 16 ounces shredded cooked chicken
- 16 ounces cubed ham
Topping
- 1/2 cup panko bread crumbs
- 2 tablespoons salted butter, melted
- 1/2 teaspoon garlic powder
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Pasta: Bring a large pot of salted water to a boil. Add 1 pound of penne pasta and cook it according to package instructions until al dente. Drain well, then transfer the cooked pasta to the prepared baking dish.
- Make Sauce Base: In a medium saucepan over medium heat, melt 1/4 cup of salted butter. Whisk in 1/4 cup all-purpose flour and 1 tablespoon minced garlic, cooking for 1 minute while whisking continuously to form a roux.
- Add Liquids and Flavorings: Gradually whisk in 2 cups chicken broth and 2 cups heavy cream to the roux. Stir in 2 tablespoons Dijon mustard, 1 tablespoon brown sugar, and 1 tablespoon apple cider vinegar. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a simmer over medium heat, stirring occasionally, and let it thicken for 3 to 5 minutes.
- Incorporate Cheese: Remove the saucepan from heat and gradually stir in 1 cup shredded Swiss cheese until fully melted and the sauce is smooth.
- Assemble Casserole: Evenly sprinkle 16 ounces shredded cooked chicken and 16 ounces cubed ham over the pasta in the baking dish. Pour the prepared cheese sauce over the top, ensuring all ingredients are well coated.
- Prepare Topping: In a small bowl, combine 1/2 cup panko bread crumbs, 2 tablespoons melted salted butter, and 1/2 teaspoon garlic powder. Mix until the crumbs are evenly coated.
- Add Topping and Bake: Sprinkle the panko topping evenly over the casserole. Bake uncovered in the preheated oven for 15 to 20 minutes until the topping turns lightly golden brown and crispy.
- Serve: Remove from the oven and serve hot for a satisfying main dish.
Notes
- Ham can be purchased pre-cubed in the refrigerated meat section or you can cube leftover ham at home.
- For the shredded cooked chicken, utilize leftovers, pre-cooked chicken from the store, or shredded rotisserie chicken for convenience.
Nutrition
- Serving Size: 1/8 casserole (about 1.5 cups)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 125 mg
