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This Chicken Cordon Bleu Pasta Casserole takes everything you love about the classic dish and turns it into an easy casserole recipe with pasta! Everything bakes in one pan and it’s the best way to use up leftover ham or chicken. Convenient ingredients like cream of chicken soup, dijon mustard, panko bread crumbs, and Swiss cheese are a semi-homemade shortcut to this pasta casserole.
Chicken Cordon Bleu Pasta Casserole Recipe
This family-friendly pasta casserole has all the ingredients you love about classic chicken cordon bleu, but in a much quicker & easier to make, one pan casserole.
Spiral pasta noodles, chunks of ham, shredded chicken, is smothered in a creamy dijon mustard sauce with dried seasonings. The casserole is then topped off with a buttery panko bread crumb topping. You really can’t go wrong with cheesy, creamy, and pasta!
It’s the best way to use up leftover chicken, a rotisserie chicken from the grocery store, or use up some leftover Brown Sugar Ham from your Holiday dinners.
- Cream of Chicken Soup – I realize it’s not everyone’s most favorite ingredient to cook with, but I will say that it’s what makes this casserole not only easy to make, but it makes it so creamy! You can always try your hand at making Homemade Cream of Chicken Soup if wanted.
- Dijon Mustard – This can be a stronger flavor for some, especially when feeding kids, so you can use less or try using a honey dijon mustard instead. The honey pairs perfectly with the ham and other flavors in this dish.
- Garlic Powder
- Kosher Salt – If using sea salt or table salt you will need to reduce the salt by half.
- Black Pepper
- Cooked Rotini Pasta – This does need to be cooked before putting it in the casserole dish. Cook to al dente, or softer, depending on what you prefer. It will cook slightly more in the oven (but not much). My family prefers soft pasta so I cook it 1-2 minutes past the al dente stage.
- Cooked Chicken – Use up leftover chicken or use a rotisserie chicken from the store. I love using the Costco rotisserie chickens! The chicken can be chopped into chunks or shredded.
- Ham – Use up leftover ham from a Holiday dinner or cubed ham at the store, and you can even buy some freshly sliced deli ham that you cut up. I like to go to the deli counter and ask for a pound of ham that is thick sliced. I then cut that into chunks for this casserole.
- Shredded Swiss Cheese
- Plain Panko Bread Crumbs – This is what provides that crispy topping! I do not recommend substituting regular bread crumbs because it won’t yield as crispy of a topping.
- Melted Butter – This helps the bread crumbs to get golden brown and crispy while the casserole bakes.
- Parsley – This is optional. You can add some dried parsley to the butter and bread crumbs OR you can sprinkle on some chopped fresh parsley before serving.
How To Make Chicken Cordon Bleu Casserole with Pasta & Cream of Chicken Soup
Learn how to make this casserole with classic flavors of cordon bleu like chicken, ham, mustard, Swiss cheese, and a creamy mixture. Be sure and read to the bottom of the post where there is a printable recipe card and a pin it button so you can save this recipe for later.
- Prep : Preheat the oven to 350 degrees F. Spray a 9×13 casserole dish with cooking spray. Set aside.
- Creamy Sauce : Mix together the cream of chicken soup, mustard, garlic powder, salt and pepper.
- Layer The Casserole : Put the cooked pasta in the bottom of the dish. Top it with the chicken, ham, and shredded cheese. Spread the creamy sauce over top.
- Panko Topping : Mix together the panko breadcrumbs and melted butter. Sprinkle this evenly over the creamy sauce.
- Cook : Bake the casserole for 30-35 minutes or until it’s hot and bubbly and the top is toasted golden brown.
Chicken Cordon Bleu Pasta Casserole FAQ’s
How To Store Leftovers
- Cover the leftovers with plastic wrap and store in the refrigerator for up to 5 days. You can reheat individual servings of leftovers in the microwave or you can reheat the entire casserole dish in the oven (350 degrees F) for 30 minutes. Cover the dish foil if reheating in the oven.
- Prepare the casserole according to the recipe but don’t bake it. Cover the casserole dish in a layer of plastic wrap and then cover it with a double layer of foil. Store in the freezer for up to 2 months.
- When ready to reheat, thaw the casserole in the fridge overnight and bring it slightly to room temperature before baking (to ensure the cold pan does not crack in the hot oven). Reheat in the oven at 350 degrees F for 30 minutes.
- I suggest covering the pan with foil when reheating in the oven.
Variation & Substitution Ideas
- Pasta : You can use any similar sized pasta in this casserole. Penne, large shell pasta, mini bowtie pasta are all great options. I prefer using rotini pasta because the spirals soak up all that creamy sauce nicely.
- Cream of Chicken : You can use the cream of chicken plus herbs for some added flavor, or try using a different condensed soup if you don’t like the chicken. Cream of celery would work well in this recipe. You can also try making your own condensed cream of chicken soup at home. Make sure the recipe is enough to equal two cans of it.
- Dijon Mustard : Dijon mustard can be a bit spicy and a strong flavor for some, especially kids. You can reduce the dijon or try using a sweeter version of it, like honey dijon mustard.
- Serve this pasta casserole warm from the oven. You may want to let it sit for a few minutes after you take it out of the oven, so it can thicken and set before serving it.
- I love serving this alongside some sort of vegetable like my Slow Cooker Sweet Carrots or these Oven Roasted Parmesan Roasted Brussels Sprouts.
Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥
- Chicken : I normally use a rotisserie chicken in this recipe! They are already seasoned and all you have to do is pull off the meat. I prefer the Costco rotisserie chickens. You can also put 2 frozen chicken breasts + a can of chicken broth inside the slow cooker in the morning. Cook on low heat for 6-7 hours and then shred it up right before dinner and use it in this casserole.
- Ham : I prefer using a sweeter honey or brown sugar ham in this recipe. I think the sweeter flavor of the salty ham pairs nicely with cordon bleu. You can buy chopped ham from the store, use up leftover ham from a dinner or Holiday dinner, or go to the deli counter and ask for thick sliced ham and then chop it up into pieces. When I make this casserole, I always use some freshly sliced deli ham from the counter. I normally use honey ham or a brown sugar ham, but regular ham can be used with great results too.
- Use a Swiss Cheese Block : My #1 tip is to shred your own cheese! It melts smoother, has a richer texture and flavor, and it really makes a difference when you shred your own cheese from a block vs. buying it already shredded.
- Pasta : The rotini noodles will cook slightly more in the oven. If you prefer al dente noodles then I would suggest boiling for 1 minute less than the ‘al dente’ time that is listed on the box. If you prefer softer noodles, I recommend boiling to about 1 minute past the ‘al dente’ time. The noodles won’t cook much more in the oven, but they will soften a bit. My family prefers soft noodles so I always cook the pasta for the normal time (about 2 minutes past al dente).
More Pasta Casseroles You’ll Love
- Dump & Bake Meatball Casserole
- Lasagna Casserole
- Baked Spaghetti Casserole
- Easy Ziti Pasta Bake
- Perfect Instant Pot “Baked” Ziti
- Creamy Beef Noodle Bake
Chicken Cordon Bleu Pasta Casserole
Chicken Cordon Bleu Pasta Casserole
- 2 cans (10 oz each) condensed cream of chicken soup
- 1-2 tablespoons dijon mustard (*see notes)
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups uncooked rotini pasta (cooked to box instructions)
- 2 cups cooked shredded or chopped chicken
- 2 cups cooked cubed ham
- 1 block (8 oz) swiss cheese grated
- 1½ cups plain panko bread crumbs
- 5 tablespoons butter melted
- 1 teaspoon dried parsley (optional)
- * The pasta needs to be cooked before adding it into the casserole dish. Let the pasta boil before starting the recipe. * Be sure to salt the pasta water. I use about 1 teaspoon of kosher salt when I boil pasta.
- Heat oven to 350° F. Spray a 9x13 casserole baking dish with cooking spray. Set aside.
- In a mixing bowl, add the cream of chicken, dijon mustard, garlic powder, salt, and pepper. Mix together until combined well.
- Pour the cooked rotini pasta noodles into the bottom of the prepared casserole dish. Spread the chicken and the ham over the pasta. Sprinkle the shredded Swiss cheese over top the meats.
- Evenly spread the cream of chicken soup mixture over top the cheese.
- In a small bowl, mix together the panko bread crumbs, melted butter, and dried parsley (if using). Sprinkle it over the the top of the casserole.
- Bake for 30-35 minutes or until the bread crumbs are toasted golden brown and the casserole is bubbling around the edges.
- Let the casserole sit for a few minutes before serving warm.