Comfort food gets an elegant makeover with this chicken cordon bleu casserole. Every bite promises a delightful mix of creamy, cheesy goodness, perfectly balanced with the robust flavors of chicken and ham.
Packed with the rich and satisfying flavors of a classic Chicken Cordon Bleu, this casserole offers a simpler, yet just as delightful, spin on a beloved dish. Imagine a hearty blend of tender chicken, flavorful ham, and velvety cheese, all melded together in a creamy, savory sauce. This casserole is not only full of taste, but also offers a sense of nostalgia, bringing back the joy of home-cooked meals. It’s a dish that marries convenience with a fine dining experience, and it’s perfect for a family dinner or a special occasion.
Substitutions
This recipe is flexible and can accommodate different dietary needs.
- For a gluten-free version, substitute regular flour for gluten-free flour and ensure your pasta is gluten-free.
- For those looking to reduce sodium, use unsalted butter, low-sodium chicken broth, and consider omitting the added salt.
- To reduce saturated fat, substitute the heavy cream with half and half.
- Cheese substitutions for Swiss: any other mild, meltable cheeses like mozzarella or Monterey Jack.
Serving Suggestions
This chicken cordon bleu casserole is a standalone star, but pairing it with a simple, crisp green salad can balance out the richness of the dish. If you’re looking to make it a celebratory meal, a light, fruit-forward dessert like a berry compote or sorbet could be a delightful finale.
Storage & Reheating Instructions
Unfortunately, this casserole doesn’t freeze well because the creamy sauce can separate when thawed. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325 degrees Fahrenheit oven until heated through.
More Casseroles
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, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I ate this at a church potluck. Wished I could have gone back for more. Delicious. Luckily, it was made by a dear friend and she shared the recipe. Plan to make for my family.
I ate this at a church potluck. Wished I could have gone back for more. Delicious. Luckily, it was made for a dear friend and she shared the recipe. Plan to make for my family.
We absolutely loved it. Made it just as the recipe states. Love the garlic panko topping too.
I know this doesn’t freeze well but can you make it ahead and leave in the refrigerator until you are ready to cook?
Yes you could. Just note that the pasta may become soggy from sitting in liquids and absorbing them.
Haven’t made it yet but will when the gang comes for Christmas. I am wondering why you put apple cider vinegar in it
Gail
The little bit of apple cider vinegar adds a subtle tang to the dish and really helps to balance out the creaminess. It is a unique addition but trust me, it is so good!
I made this for a big family dinner tonight for a celebration and it was a huge hit!!! Everyone said it was delicious and there were 8 of us which it easily fed. I will definitely make this again. ❤️❤️❤️
I’m vegetarian so took out meats and put in onions, carrots, green peas and drained white beans (optional), to stir in and cook where meat would go and used veggie broth ….:::: was pretty darn good.
Thank you ladies. This chicken will be on my table for family & guests. You may have hit it out of the park.
Linda Baie