This amazingly delicious chicken cordon bleu noodle casserole is simple to make, scrumptious and simple enough for week day meal. Layers of egg noodles, chicken and smoked ham are smothered in a creamy sauce that’s so decadent no one will believe you whipped it up in your blender.
I love chicken cordon bleu it’s one of those dishes that just sounds fancy doesn’t it? Breaded chicken pieces stuffed with ham and Swiss cheese could only result in something delicious! This casserole is sort of a deconstructed version that turns the same flavors into a casserole.
I’ve heard some people say that Swiss isn’t they’re favorite cheese due to the sharp flavor. Personally I love Swiss cheese, bu I use baby Swiss in this dish for its milder taste. Add a salad a slice or two of garlic bread to round out the meal, then sit down and enjoy.
Chicken Cordon Bleu Noodle Casserole
Ingredients
- 12 ounces wide egg noodles
- 3 cups half & half
- 1 10 3/4 oz Cream of Chicken and Herb soup
- 4 oz Onion and Chive cream cheese softened
- 4 Tbsp grated Parmesan cheese divided
- 1 tsp garlic salt
- 1 tsp ground mustard
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
- 4 cups roughly chopped rotisserie chicken divided
- 1 lb smoked ham roughly chopped and divided
- 3 cups shredded baby Swiss cheese divided into thirds
- 1/3 cup panko bread crumbs
- 2 Tbsp butter melted
Instructions
- Preheat the oven to 350°F. Lightly spray a 9 x 13-inch baking dish with cooking spray. Set aside.
- Cook the egg noodles in salted water per the package instructions until al dente. Drain well.
- In a stand blender, whip together the half & half, soup, cream cheese, 3 Tbsp Parmesan cheese, garlic salt, mustard, nutmeg and black pepper until smooth.
- Reserve around 1 cup of cooked noodles, set aside.
- On the bottom of the dish layer 1/2 noodles, 1/2 chicken. 1/2 ham. Drizzle with 1/3 sauce and top with 1/3 Swiss cheese. Repeat. Top with the reserved 1 cup noodles, with 1/3 sauce and sprinkle with final 1/3 shredded cheese .
- In a small bowl, toss together the bread crumbs, 1 Tbsp Parmesan cheese and melted butter. Sprinkle on top.
- Bake for 35-40 minutes until bubbly. Rest for 5 minutes on the counter and serve.
Beth Wilder says
I cook dinner for my church every Sunday before the evening service. Today, being Mothers Day, I decided I wanted to make something a bit more special than the usual. This recipe came to my inbox and I decided, even without any Comments, that it would be perfect. Boy, was I ever on the mark this time. Thank you so much, Melissa. The textures and flavors came together perfectly and the moms, dads and even the picky children were pleased. Plus, knowing today would be a very busy day for me, I put the casserole together yesterday holding the Panko topping until putting it into the oven. Your recipe blessed several in a little rural town in Idaho.
You made me look like a star!! 🙂
Thank you so very much.
Beth
Melissa says
Beth, your sweet note blessed my socks off! I love a church potluck and to know that’s exactly where you shared this dish makes me so happy. How wonderful you cook for them each Sunday and I’m simply delighted you all enjoyed this dish. Thanks so much for taking the time to say so. ~ Melissa
Helen Johnston says
This recipe looks so scrumptious, I haven’t made it yet, but look forward to giving it a try. Thank you!!
Libby says
It’s in the,oven now, we will eat when company arrives,in about 30 minutes. I’m kinda worried that 3 c half and half is too much. Smells good cooking!
Melissa says
The cream cheese is the thickening along with the starch from the pasta. Allow it to rest a bit after it bakes and it will continue to thicken.