Description
This Chicken Cordon Bleu Casserole is a delicious and comforting one-dish meal that combines tender chicken, savory ham, and creamy cheese sauce baked with pasta and topped with a crispy breadcrumb crust. It’s perfect for a satisfying family dinner or easy entertaining, offering the flavors of the classic Chicken Cordon Bleu in a convenient casserole form.
Ingredients
Scale
Pasta and Meat
- 1 pound pasta (penne or rotini recommended)
- 2 cups cooked chicken, chopped into bite-sized pieces
- 3/4 cup deli ham, cut into 1-inch squares
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/3 cup white wine (optional)
- 3 cups milk
- 2 cups Swiss cheese (or Monterey Jack or mozzarella), shredded
- Salt, to taste
- Black pepper, to taste
Topping
- 2 tablespoons unsalted butter, melted
- 1/2 cup panko breadcrumbs
- 1/2 tablespoon dried parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Pasta: Boil the pasta according to package directions until al dente, then drain thoroughly and set aside.
- Make Roux: In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the flour and whisk constantly for about 2 minutes to form a smooth roux, which will thicken the sauce.
- Add Liquids: Slowly whisk in the white wine (if using) and milk. Continue whisking constantly until the sauce thickens, approximately 5 minutes.
- Add Cheese and Seasonings: Stir in the shredded Swiss cheese until melted and smooth. Season with salt and black pepper to taste.
- Combine Ingredients: Add the cooked pasta, chopped chicken, and ham into the cheese sauce, stirring well to ensure everything is evenly coated.
- Transfer to Baking Dish: Pour the casserole mixture into a greased 9×13-inch baking dish, spreading evenly.
- Prepare Topping: In a small bowl, mix together the melted butter, panko breadcrumbs, and dried parsley. Sprinkle this mixture evenly over the top of the casserole to create a crispy crust.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
- Rest Before Serving: Allow the casserole to sit for a few minutes outside the oven before serving to set and cool slightly for easier portioning.
Notes
- To make this dish gluten free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta and breadcrumbs.
- If you prefer, substitute white wine with additional milk or chicken broth.
- Leftover casserole can be stored in the refrigerator for up to 3 days and reheated before serving.
- For a lighter version, use low-fat cheese and milk, and reduce the butter in the topping.
- Feel free to swap Swiss cheese for Monterey Jack or mozzarella based on your taste preference.
