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Chicken Cordon Bleu Noodle Casserole

This amazingly delicious Chicken Cordon Bleu Noodle Casserole is everything we love about classic cordon bleu in casserole form. It’s easy 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.

Chicken Cordon Bleu Noodle Casserole

Easy Chicken Cordon Bleu Noodle Casserole Recipe

I love chicken cordon bleu it’s one of those dishes that just sounds so 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, but I do use baby Swiss in this chicken cordon bleu casserole for its milder flavor. Add a salad a slice or two of garlic bread to round out the meal, then sit down and enjoy. How to make Chicken Cordon Bleu Noodle Casserole: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 350°F. Lightly spray a 13×9-inch baking dish with cooking spray. Set aside.
  • Noodles – Cook the egg noodles in salted water per the package instructions until al dente. Drain well.
  • Sauce – In a stand blender, whip together the half and half, soup, cream cheese, Parmesan cheese, garlic salt, mustard, nutmeg and black pepper until smooth.
  • Assemble – 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 .
  • Topping – Toss together the bread crumbs, Parmesan cheese and melted butter. Sprinkle on top.
  • Oven – Bake for 35-40 minutes until bubbly. Let stand for 5 minutes on the counter then serve.
Chicken Cordon Bleu Noodle Casserole

How to Make the Best Chicken Cordon Bleu Noodle Casserole Recipe

  • Ingredients you’ll need to make homemade Chicken Cordon Bleu Noodle Casserole: Egg noodles, rotisserie chicken, cubed ham, Swiss cheese, cream of chicken and herb soup or cream of chicken soup, chive and onion cream cheese, garlic salt, black pepper, a dash of nutmeg and for the topping melted butter and panko breadcrumbs.
  • Kitchen gadgets you’ll need: 13 x 9 inch baking dish, a pasta pot or deep pot to cook the egg noodles, a colander, a sharp knife and chopping board, large mixing bowl, cheese grater, measuring cups and spoons, a large silicone spatula, a small bowl to melt the butter and toss the panko breadcrumbs together.
  • I use wide chicken egg noodles for this recipe. You could adapt using medium egg noodles.
  • If you’re unable to find cream of chicken and herbs soup classic cream of chicken soup will work fine.
  • The ham in this recipe can be Deli ham or leftover holiday ham.
  • You can use rotisserie chicken, leftover grilled chicken, roast chicken or poached chicken for this chicken cordon bleu casserole.
  • You could adapt this recipe using fresh breadcrumbs, crushed crackers or any other crumb topping that you enjoy.
  • Store leftovers chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
Chicken Cordon Bleu Noodle Casserole

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Chicken Cordon Bleu Noodle Casserole

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Casserole, Chicken, Main Course
Cuisine: American, French Inspired, Southern
Keyword: chicken-cordon-bleu-noodle-bake, chicken-recipes, easy-chicken-casserole
Servings: 8 servings
Calories: 696kcal
Author: Melissa Sperka

Ingredients

  • 12 ounces wide egg noodles
  • 3 cups half and half
  • 1 10 3/4 oz can cream of chicken and herb soup
  • 4 oz chive and onion 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 13×9-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 and 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.

Nutrition

Serving: 1serving | Calories: 696kcal | Carbohydrates: 39g | Protein: 42g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 1291mg | Potassium: 524mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 494mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

20 Comments

  1. 5 stars
    Tried this tonight and it was delicious. It took a lot longer than 30 minutes to get warm all the way through and the top noodles got very crunchy. I will try covering with foil next time and uncovering at the end.

      1. I made this about 2 months ago for 2 people i was delish however we froze 1/2 of it and ate it approx 3 weeks later it was still awesome.

      1. You can assemble this up to one day in advance and chill in the refrigerator one day in advance. Bake just before serving.

  2. 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!

    1. 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.

      1. This looks delicious and I can’t wait to try it! My family aren’t huge fans of cream cheese – how strong is the flavor and are there any substitutes you might recommend? Thank you so much!

  3. 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

    1. 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

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