A quick hello and what this dish is all about
This Chicken Cordon Bleu Casserole is a creamy, cheesy bake that tastes like the classic sandwich but in a simple one-dish meal. It takes leftover or cooked chicken and ham, adds Swiss cheese and a light sauce, then bakes until bubbly. It’s fast, family-friendly, and great for busy nights. If you like easy baked chicken casseroles, you might also enjoy a similar creamy dish like creamy chicken and rice casserole.
Why this casserole is worth making tonight
This recipe saves time and stretches cooked chicken into a filling meal. It uses pantry ingredients, works with noodles or rice, and reheats well for lunches. It’s mild and comforting, so picky eaters usually like it. For a different cozy option, see a spicy take like buffalo chicken sweet potato casserole.
How to make Chicken Cordon Bleu Casserole — step by step
Follow these simple steps and you’ll have a hot, cheesy casserole in about 30 minutes in the oven.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cooked ham, chopped
- 1 cup Swiss cheese, shredded
- 1 cup cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 cups cooked noodles or rice
- 1/2 cup breadcrumbs (optional, for topping)
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, chopped ham, Swiss cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Add in the cooked noodles or rice and stir until evenly coated.
- Transfer the mixture to a greased casserole dish and sprinkle breadcrumbs on top if desired.
- Bake for about 25-30 minutes, or until the casserole is hot and bubbly.
- Let it cool for a few minutes before serving. Enjoy your delicious Chicken Cordon Bleu Casserole!
Simple ways to serve this casserole
Serve it straight from the oven with a crisp side salad or steamed vegetables. You can spoon it over extra rice for a heartier plate. For another easy family-style casserole idea, check out this easy buffalo chicken sweet potato casserole for variety.
How to store and reheat leftovers
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- To freeze: cool fully, place in a freezer-safe dish, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat in a 350°F (175°C) oven until hot (about 15–20 minutes), or microwave single servings until warm.
Handy tips for the best result
- Use cooked rotisserie chicken to save time.
- Cook noodles al dente so they don’t get mushy after baking.
- If you want extra sauce, add another 1/4 cup milk or 1/2 cup sour cream.
- Swap Swiss for Gruyère or mozzarella if you prefer a different melt and flavor.
Easy variations you can try
- Add a cup of steamed broccoli or peas for more veggies.
- Use turkey instead of chicken and ham for a Thanksgiving-style bake.
- Make it lower fat by using low-fat soup and milk and reducing the cheese.
Nutrition snapshot (approximate)
Per serving (recipe serves 6) — approximate values:
- Calories: 350–450 kcal
- Protein: 25–35 g
- Carbohydrates: 20–35 g
- Fat: 15–25 g
These are rough estimates. Exact values depend on brands and specific ingredient amounts.
Family-friendly serving ideas
- Plate with steamed green beans and a side of garlic bread for kids.
- Make a buffet: set out salad, rolls, and pickles so everyone customizes their plate.
- Serve in smaller dishes for a potluck — it’s easy to portion and share.
What pairs well with this casserole
- Light green salads (vinaigrette cuts the richness).
- Roasted vegetables like carrots, asparagus, or Brussels sprouts.
- A crisp white wine (Pinot Grigio or Chardonnay) or a cold beer for adults.
Common questions
Q: Can I use frozen cooked chicken?
A: Yes. Thaw first and drain any excess liquid before adding to the casserole.
Q: Can I make this ahead and bake later?
A: Yes. Assemble and refrigerate up to 24 hours before baking. Add a few extra minutes to baking time if chilled.
Q: Is there a gluten-free option?
A: Use gluten-free noodles or rice and swap breadcrumbs for crushed gluten-free crackers or omit the topping.
Q: Can I reduce the sodium?
A: Choose low-sodium cream soup and low-sodium ham, and taste before adding extra salt.
Conclusion
If you want more ideas or slightly different takes on this classic casserole, try the recipe from The Girl Who Ate Everything, a noodle-focused version at Belle of the Kitchen, or watch a step-by-step video at My Kitchen Escapades to see the process in action.
Chicken Cordon Bleu Casserole
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup cooked ham, chopped
- 1 cup Swiss cheese, shredded Can substitute with Gruyère or mozzarella.
- 1 cup cream of chicken soup Use low-fat for a healthier option.
- 1/2 cup milk Substitute with low-fat milk for less fat.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste Salt and pepper to taste Use low-sodium options for reduced sodium.
- 4 cups cooked noodles or rice Noodles should be cooked al dente.
- 1/2 cup breadcrumbs Optional for topping; can use gluten-free breadcrumbs.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, chopped ham, Swiss cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Add in the cooked noodles or rice and stir until evenly coated.
- Transfer the mixture to a greased casserole dish and sprinkle breadcrumbs on top if desired.
Cooking
- Bake for about 25-30 minutes, or until the casserole is hot and bubbly.
- Let it cool for a few minutes before serving.
