If you love Chicken Cordon Bleu but don’t have time for all that rolling and breading, this casserole is going to be your new best friend. This delicious casserole is loaded with savory ham, tender chicken, and melty Swiss cheese—all smothered in a creamy sauce with Penne pasta. You can get it on the table with minimal effort, especially if you’ve got some leftover chicken and ham hanging out in the fridge.
You can always make the classic version of Chicken Cordon Bleu, baked or fried.
Why Our Recipe
- All the flavors of traditional Chicken Cordon Bleu in a casserole form that’s perfect for weeknights.
- Use leftover chicken and ham to whip up this dish with minimal prep work.
- Packed with Swiss cheese and a creamy sauce for comfort food goodness.
This recipe is perfect for those busy nights when you want comfort food without spending hours in the kitchen. Penne pasta soaks up the creamy, cheesy sauce, and the garlicky panko topping adds that tasty casserole crunch. It’s the kind of dish that’ll have everyone coming back for seconds, and you’ll love how easy it is to pull together.
Ingredient Notes
- Penne Pasta: This recipe calls for penne, but you can substitute with other short pasta like rotini, shells, or ziti. Cook it just until al dente, as it will continue to cook slightly in the oven.
- Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
- Chicken Broth: Using a low-sodium option allows you to best control the flavor. It’s a great chef tip.
- Heavy Cream: You can use half and half for a lighter option, but the sauce will be less creamy.
- Swiss Cheese: For the best flavor, use a good-quality Swiss cheese. If Swiss cheese isn’t your favorite, Gruyere is a great substitute.
- Cooked Chicken: Rotisserie chicken works great in this recipe or use leftovers. If you’re using raw chicken, cook it thoroughly before adding it to the casserole.
- Ham: Leftover ham is perfect for this recipe or you can buy diced or chopped ham in packages, usually near the bacon.
- Dijon Mustard: If you’re out of Dijon, yellow mustard or whole-grain mustard can be used in a pinch.
- Apple Cider Vinegar: White wine vinegar or lemon juice can be used as a substitute if necessary.
Chicken Options
This recipe calls for shredded cooked chicken. You’ve got a few options to choose from, so take your pick! We’ve used them all.
Rotisserie Chicken – many grocery stores nowadays sell cooked rotisserie chickens that you can buy and shred. Pro tip: it’s usually sold as a “loss leader,” meaning they sell it for less than it costs, making it the best bang for your buck when it comes to chicken. Some stores are also now offering the rotisserie chicken pre-shredded and packaged, too, which is pretty convenient.
Frozen Cooked Chicken – check out the freezer section of your grocery store for pre-cooked chicken strips and chunks sold in bags.
Bake Your Own Chicken – lay chicken breasts out into a lightly greased 9×13 pan. Season with salt and pepper. Bake at 350 degrees for 25 to 30 minutes until cooked through. Chop into chunks and use right away, or freeze for later use.
Quick Skillet Chicken – heat a large heavy skillet over medium-high heat. Add in 1 tablespoon vegetable oil. Place chicken breasts into the skillet. Season with salt and pepper. Cook 5 to 7 minutes per side. Let cool and then shred.
Add Vegetables
One of the best veggies to include is steamed broccoli. You can either mix the broccoli right into the casserole or layer it under the chicken and ham. Other great options include sautéed spinach or lightly steamed asparagus.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 3 days.
Microwave portions on high in 30-second increments or until warmed through.
*For a crispier topping, reheat in the oven at 350°F for 15 minutes.
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
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