Description
This Chicken Cordon Bleu Casserole combines tender rotisserie chicken, savory ham, and creamy cheeses baked together with Campanelle noodles. The rich, cheesy sauce is flavored with mustard powder and a hint of white wine, topped with a buttery panko breadcrumb crust for a crispy finish. Perfect for a comforting family meal that’s both hearty and delicious.
Ingredients
Scale
Meat
- 1 (20 oz) rotisserie chicken, chopped
- 16 oz ham steak, cubed
Pasta
- 8 oz dried Campanelle noodles (or similar shape)
Liquid & Dairy
- 1 3/4 cups chicken broth
- 2/3 cup heavy cream
- 2 tablespoons white wine (optional)
- 8 oz white American cheese, chopped
- 14 oz Swiss cheese, shredded
- 3 tablespoons salted butter
Seasonings
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Topping
- 1 cup panko bread crumbs
- 2 tablespoons fresh parsley, minced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Meats: Place the chopped rotisserie chicken and cubed ham steak into a 9×13 inch baking dish and set aside.
- Par-boil Noodles: Bring a medium pot of water to a boil. Add the Campanelle noodles and boil for about 6-7 minutes until they are halfway cooked. Drain and add them to the baking dish with the chicken and ham; stir to combine.
- Prepare Cheese Sauce Base: In a medium pot, warm the chicken broth, heavy cream, white wine (if using), mustard powder, salt, black pepper, garlic powder, and onion powder over medium heat until simmering.
- Melt American Cheese: Reduce heat to low. Stirring constantly, slowly add the chopped American cheese a little at a time, allowing each addition to melt completely before adding more, to avoid breaking the sauce.
- Melt Swiss Cheese: Using the same gradual process, slowly add the shredded Swiss cheese to the pot, stirring constantly to create a smooth cheese sauce.
- Combine Sauce and Casserole: Pour the cheese sauce over the noodle and meat mixture in the baking dish. Stir well to combine everything evenly.
- First Bake: Place the casserole uncovered in the preheated oven and bake for 15 minutes.
- Prepare Topping: While the casserole bakes, melt the salted butter in a small bowl. Mix the melted butter with panko bread crumbs until evenly coated.
- Add Topping and Bake Again: After the initial 15 minutes, remove the casserole from the oven and evenly sprinkle the buttered panko crumbs over the top. Return the casserole to the oven and bake for an additional 20 minutes or until the topping is golden brown and crisp.
- Cool and Garnish: Remove the casserole from the oven and let it cool for 10 minutes. Sprinkle freshly minced parsley over the top for a fresh finish.
- Serve: Serve warm and enjoy this rich, comforting Chicken Cordon Bleu Casserole.
Notes
- Par-boiling the noodles ensures they finish cooking perfectly in the casserole without becoming mushy.
- Adding the cheese slowly and stirring constantly prevents the sauce from breaking and ensures a smooth texture.
- The breadcrumb topping adds a lovely contrast of texture and crunch to the creamy casserole.
- You can substitute rotisserie chicken with cooked shredded chicken breast if preferred.
- White wine is optional but adds a subtle depth of flavor to the cheese sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
