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
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.
Keeping Dinner Simple and Flavorful
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.
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Helpful Kitchen Items:
Chicken Cordon Bleu Noodle Casserole
Ingredients
- 12 ounces wide egg noodles
- 3 cups half & half
- 1 10 ¾ oz can cream of chicken and herb soup
- 4 oz Onion and Chive cream cheese softened
- 4 tablespoon grated Parmesan cheese divided
- 1 teaspoon garlic salt
- 1 teaspoon ground mustard
- ¼ teaspoon ground nutmeg
- ¼ teaspoon 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
- ⅓ cup panko bread crumbs
- 2 tablespoon 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 tablespoon 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 ½ noodles, ½ chicken. ½ ham. Drizzle with ⅓ sauce and top with ⅓ Swiss cheese. Repeat. Top with the reserved 1 cup noodles, with ⅓ sauce and sprinkle with final ⅓ shredded cheese .
- In a small bowl, toss together the bread crumbs, 1 tablespoon 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
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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Kelli
I'm thinking of freezing the leftovers, thoughts??
Melissa
You can, no problem.
Terri
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
Wonderful, thanks for sharing your experience with freezing!
Sandy
Can I make this In Advance
Melissa
You can assemble this up to one day in advance and chill in the refrigerator one day in advance. Bake just before serving.
JENNY
Instead of the half & half would whole milk work?
Melissa
If you prefer it, it should work.
Libby
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
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.
Erin Corbin
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
It's not strong at all but, is an important part of the sauce. In this case, not sure there's a substitute.
Helen Johnston
This recipe looks so scrumptious, I haven't made it yet, but look forward to giving it a try. Thank you!!
Beth Wilder
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
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