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Home » Casseroles » Chicken Cordon Bleu Noodle Casserole

Chicken Cordon Bleu Noodle Casserole

May 1, 2016 by Melissa 13 Comments

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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

Chicken Cordon Bleu Noodle Casserole

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.

Chicken Cordon Bleu Noodle Casserole

When you keep dinner simple and packed with flavor, you never have to ring the dinner bell twice. Another family friendly dish you may like to try is this Creamy Ham and Noodle Casserole from The Kitchen Magpie.

Chicken Cordon Bleu Noodle Casserole

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Helpful Kitchen Items:

  • 13 x 9-inch Baking Dish
  • Non-Stick Saucepan
  • Box Grater
  • Citrus/Parmesan Grater

 


Chicken Cordon Bleu Noodle Casserole
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Chicken Cordon Bleu Noodle Casserole

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

Ingredients

  • 12 ounces wide egg noodles
  • 3 cups half & half
  • 1 10 3/4 oz can 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.
Tried this recipe?Mention @melissassk or tag #melissassk!

Chicken Cordon Bleu Noodle Casserole

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Filed Under: Casseroles, Main Dish, Poultry, Southern Comfort Food Tagged With: casserole recipes, chicken, chicken and noodle casserole, chicken cordon bleu, ham and noodles, noodle casserole

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Comments

  1. Kelli says

    February 25, 2020 at 3:17 pm

    I’m thinking of freezing the leftovers, thoughts??

    Reply
    • Melissa says

      February 25, 2020 at 4:47 pm

      You can, no problem.

      Reply
      • Terri says

        September 22, 2020 at 7:45 pm

        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.

      • Melissa says

        September 22, 2020 at 8:46 pm

        Wonderful, thanks for sharing your experience with freezing!

  2. JENNY says

    October 2, 2018 at 2:28 am

    Instead of the half & half would whole milk work?

    Reply
    • Melissa says

      October 2, 2018 at 8:00 am

      If you prefer it, it should work.

      Reply
  3. Libby says

    December 26, 2017 at 7:32 pm

    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!

    Reply
    • Melissa says

      December 26, 2017 at 9:42 pm

      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.

      Reply
      • Erin Corbin says

        February 27, 2020 at 6:05 am

        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!

      • Melissa says

        February 27, 2020 at 9:16 am

        It’s not strong at all but, is an important part of the sauce. In this case, not sure there’s a substitute.

  4. Helen Johnston says

    December 25, 2017 at 11:53 am

    This recipe looks so scrumptious, I haven’t made it yet, but look forward to giving it a try. Thank you!!

    Reply
  5. Beth Wilder says

    May 8, 2016 at 9:44 pm

    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

    Reply
    • Melissa says

      May 8, 2016 at 10:28 pm

      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

      Reply

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hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.

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