If you love the elegant flavors of traditional Chicken Cordon Bleu—juicy chicken stuffed with ham and Swiss cheese, breaded and fried—but want something simpler for busy weeknights or potlucks, this casserole is your answer. It captures all those beloved tastes in a creamy, cheesy, one-dish wonder that’s layered with pasta for extra heartiness. No rolling, no toothpicks, no frying—just mix, layer, bake, and enjoy!

This comforting casserole is perfect for family dinners, meal prep, game-day gatherings, or when you’re craving something indulgent yet straightforward. The creamy sauce ties everything together with a subtle tang from Dijon mustard, while the optional buttery breadcrumb topping adds a satisfying crunch.

Ingredients (Serves 8–10)

For the main filling:

• 3–4 cups cooked chicken (shredded or diced; rotisserie chicken works wonderfully for convenience)
• 1–1½ cups diced or cubed ham (use good-quality deli ham or leftover baked ham for best flavor)
• 8–10 oz pasta (penne, rotini, egg noodles, or farfalle hold the sauce well)
• 2–2½ cups shredded Swiss cheese (divided; Gruyère or Jarlsberg make excellent substitutes for a nuttier twist)

For the creamy sauce:

• 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom for a variation)
• 1 cup whole milk (or half-and-half for extra richness)
• ½ cup mayonnaise (adds creaminess and slight tang; sour cream can substitute)
• 1–2 teaspoons Dijon mustard (adjust to taste for that signature zing)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼–½ teaspoon black pepper (freshly ground is best)
• Salt to taste (ham and cheese are salty, so start light and adjust)

Optional crispy topping:

• 1 cup panko breadcrumbs or regular breadcrumbs
• 2–3 tablespoons melted butter
• ¼ cup grated Parmesan cheese (for extra flavor boost)
• A pinch of paprika or dried parsley (optional, for color and aroma)

Step-by-Step Instructions

1. Prep your oven and dish
   Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish (or similar large casserole dish) with butter or cooking spray. This prevents sticking and makes cleanup easier.
2. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente (slightly firm)—it will finish cooking in the oven. Drain well and set aside. This step takes about 8–10 minutes.
3. Prepare the creamy sauce
   In a medium mixing bowl, whisk together the cream of chicken soup, milk, mayonnaise, Dijon mustard, garlic powder, onion powder, black pepper, and a pinch of salt until smooth and lump-free. Taste and adjust seasoning—add more mustard for tang or milk if it seems too thick. This sauce is the heart of the dish, binding all the flavors.
4. Mix the filling
   In a very large bowl, combine the cooked chicken, diced ham, drained pasta, and about 1½–1¾ cups of the shredded Swiss cheese. Pour the sauce over everything and stir gently but thoroughly until evenly coated. The mixture should be creamy and well-combined.
5. Assemble the casserole
   Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining Swiss cheese generously over the top—this creates that irresistible gooey, melty layer when baked.
6. Add the optional crunchy topping
   In a small bowl, toss the breadcrumbs with melted butter (and Parmesan/paprika if using) until evenly coated. Scatter this evenly over the cheese layer. It bakes up golden and crisp, contrasting beautifully with the creamy interior.
7. Bake to perfection
   Bake uncovered for 25–35 minutes, or until the casserole is hot and bubbly around the edges, the cheese is fully melted, and the top is golden brown. If the topping browns too quickly, loosely cover with foil for the last 10 minutes.
8. Rest and serve
   Remove from the oven and let it rest for 5–10 minutes. This helps the casserole set slightly for easier scooping. Serve hot, garnished with fresh chopped parsley if desired.

Tips for Success

• Make it ahead: Assemble the casserole up to a day in advance (without baking), cover tightly, and refrigerate. Add 5–10 extra minutes to the baking time when cooking from cold.
• Freezer-friendly: Bake fully, cool completely, then freeze in portions or the whole dish (wrapped well) for up to 2–3 months. Thaw overnight in the fridge and reheat at 325°F until warmed through.
• Cheese variations: Swap half the Swiss for Gruyère for deeper flavor, or add a bit of cheddar for sharpness. Freshly shredded cheese melts better than pre-shredded (which has anti-caking agents).
• Lower-carb option: Skip the pasta and use extra chicken/ham for a keto-friendly version, or replace pasta with cauliflower florets.
• Boost the veggies: Stir in 1–2 cups steamed broccoli, peas, or spinach for added nutrition and color without overpowering the classic flavors.
• Sauce tweaks: For a from-scratch feel, replace the canned soup with a homemade béchamel (butter, flour, milk) seasoned similarly.

Serving Suggestions

Pair this hearty casserole with a simple green salad tossed in vinaigrette, steamed green beans, or roasted asparagus to balance the richness. It’s also fantastic alongside crusty bread for soaking up extra sauce. Leftovers reheat beautifully in the microwave or oven—add a splash of milk if it thickens too much.

This Chicken Cordon Bleu Casserole turns a fancy restaurant classic into everyday comfort food that’s sure to become a family favorite. It’s creamy, cheesy, savory, and oh-so-satisfying—perfect for cozy nights in!

Enjoy, and happy cooking! If you try it, let me know how it turns out. 🍗🧀

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