Chicken Cordon Bleu Pasta Casserole

A serving of pasta casserole with a fork holding some on it up close to show the cheese pulls.

Chicken Cordon Bleu Pasta Casserole

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.

Course Dinner, Main Course

Cuisine American

Keyword casseroles with chicken, chicken casserole, chicken casserole recipes, chicken cordon bleu casserole with pasta, chicken cordon bleu pasta casserole

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 493kcal

Author Jessica - Together as Family

Ingredients

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

Panko Topping

1½ cups plain panko bread crumbs
5 tablespoons butter melted
1 teaspoon dried parsley (optional)

Instructions

* 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.

Notes

Dijon Mustard : This can be a strong flavor for some, especially kids, so use less (1 tablespoon) or more (2 tablespoons) depending on your preference. You can also use honey dijon mustard, it's a little sweeter and actually pairs really nicely with the cordon bleu flavors. I use honey dijon mustard when I make this recipe.

Ham : You can buy cubed cooked ham from the grocery store, use up leftover ham from a Holiday dinner, or go to the deli counter and ask for some thick-sliced ham (chop it up when you get home). You can use any variety of ham you want. I prefer using a honey ham or brown sugar ham. Just something sweeter because it pairs nicely with the cream sauce and dijon mustard.

Chicken : Use a rotisserie chicken, leftover chicken, or throw two frozen chicken breasts + a can of chicken broth, into the slow cooker and cook on low heat for 6-7 hours. Shred it up and then use it in the casserole.

Cheese : Although Swiss cheese is the classic ingredient for Cordon Bleu, you can use mozzarella or provolone cheese instead. You can also try using slices of cheese vs. shredded cheese if wanted.

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