This casserole takes everything people love about chicken cordon bleu and turns it into something far more doable for everyday cooking. Instead of rolling, breading, and frying, you get tender noodles, chicken, ham, and melty cheese baked together in a creamy Dijon sauce with a buttery breadcrumb topping. It’s familiar, comforting, and uncomplicated — the kind of meal that feels steady and generous without a lot of extra work.
Why You’ll Love This Recipe
This is the kind of meal that takes care of you a little. It’s easy to make ahead, generous enough to feed a table, and forgiving if life gets busy. It reheats well, freezes beautifully, and shows up exactly how you hope it will—comforting, familiar, and steady in a way that makes dinner feel less complicated.
Ingredients Needed
- Egg noodles
- Chicken
- Ham
- Swiss or provolone cheese
- Cream of chicken soup
- Milk
- Dijon mustard
- Onion powder
- Garlic powder
- Parsley
- Sour cream
- Butter
- Panko breadcrumbs
- Parmesan cheese
Equipment Needed
- 9×13 baking dish
- Large mixing bowl
- Measuring cups and spoons
- Aluminum foil
Instructions
Preheat the oven to 350°F. Lightly grease a 9×13 baking dish.
Build the base:
Add the cooked noodles, chicken, ham, and cheese directly to the baking dish. Gently toss to distribute everything evenly.
Make the sauce:
In a bowl, whisk together the cream of chicken soup, milk, Dijon mustard, onion powder, garlic powder, parsley, and sour cream until smooth.
Assemble:
Pour the sauce evenly over the noodle mixture and gently stir to coat everything.
Top it off:
Sprinkle the panko breadcrumbs and Parmesan over the top. Finish by placing pats of butter evenly across the casserole.
Bake:
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until bubbly and lightly golden on top.
Rest briefly before serving so it sets up just a bit.
Tips & Tricks
Swiss gives the most classic flavor, but provolone melts beautifully too.
If your ham is salty, go easy on added seasoning.
This is a great place to use rotisserie chicken.
For extra crunch, broil for 1–2 minutes at the end—just keep an eye on it.
Storage & Leftovers
To store: Cover and refrigerate leftovers for up to 3 days.
To freeze: Assemble the casserole completely, cover tightly, and freeze unbaked for up to 3 months. Thaw overnight in the fridge and bake as usual
This is comfort food without the extra steps. Simple ingredients, familiar flavors, and the kind of dinner that feels taken care of—especially nice when you’ve planned ahead and pulled it straight from the freezer.
Watch me make this recipe here:
Creamy Chicken Cordon Bleu Casserole
A creamy chicken and ham casserole with noodles, Swiss cheese, and a buttery breadcrumb topping. Comforting, make-ahead friendly, and easy enough for a weeknight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
Ingredients
-
8 oz wide egg noodles, cooked just to al dente (slightly undercooked)
-
8 oz chicken breast, cooked and chopped
-
8 oz cooked ham, chopped
-
8 oz Swiss or provolone cheese, cubed or shredded
-
1 (10.5 oz) can cream of chicken soup (I like the pacific brand, much cleaner ingredients!)
-
1/2 cup milk
-
1 1/2 tbsp Dijon mustard
-
1/2 tsp onion powder
-
1/2 tsp garlic powder
-
1/2 tsp dried parsley
-
1/2 cup sour cream
-
6 tbsp butter, sliced into pats
-
1/2 cup panko breadcrumbs
-
1/4 cup freshly grated Parmesan cheese
Instructions
-
Preheat the oven to 350°F. Lightly grease a 9×13 baking dish.
-
Build the base:
Add the cooked noodles, chicken, ham, and cheese directly to the baking dish. Gently toss to distribute everything evenly. -
Make the sauce:
In a bowl, whisk together the cream of chicken soup, milk, Dijon mustard, onion powder, garlic powder, parsley, and sour cream until smooth. -
Assemble:
Pour the sauce evenly over the noodle mixture and gently stir to coat everything. -
Top it off:
Sprinkle the panko breadcrumbs and Parmesan over the top. Finish by placing pats of butter evenly across the casserole. -
Bake:
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until bubbly and lightly golden on top. -
Rest briefly before serving so it sets up just a bit.
One Response
Just made as a freezer meal! Excited to try in the near future.