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Creamy Chicken Cordon Bleu Casserole

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5 from 1 review

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.

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

  1. Preheat the oven to 350°F. Lightly grease a 9×13 baking dish.

  2. Build the base:
    Add the cooked noodles, chicken, ham, and cheese directly to the baking dish. Gently toss to distribute everything evenly.

  3. 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.

  4. Assemble:
    Pour the sauce evenly over the noodle mixture and gently stir to coat everything.

  5. Top it off:
    Sprinkle the panko breadcrumbs and Parmesan over the top. Finish by placing pats of butter evenly across the casserole.

  6. 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.

  7. Rest briefly before serving so it sets up just a bit.

Find it online: https://seedandsparrowhomestead.com/creamy-chicken-cordon-bleu-casserole/