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Creamy Chicken Cordon Bleu Casserole

Creamy chicken cordon bleu casserole brings the classic Dijon-Parmesan flavor to an easy baked pasta dinner. Tender chicken, smoked ham, and melted Swiss mozzarella are coated in a thick cream sauce, then baked until bubbling with a golden panko topping.
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Prep Time 20 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: French
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz rotini or penne pasta
Chicken and ham
  • 3 cup cooked chicken breast, diced
  • 2 cup diced smoked ham
Cheeses
  • 2 cup shredded Swiss cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
Sauce
  • 2 tbsp unsalted butter
  • 3 garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cup whole milk
  • 1 cup heavy cream
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp paprika
Crispy topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and cook the pasta
  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Cook the pasta until just al dente according to the package directions, then drain and set aside.
Make the Dijon-Parmesan cream sauce
  1. Melt the butter in a large saucepan over medium heat.
  2. Add the garlic and cook for 30 seconds, stirring until fragrant.
  3. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
  4. Gradually whisk in the milk and heavy cream until smooth, scraping the bottom as needed.
  5. Simmer the sauce for 4–5 minutes until thickened, with a coating consistency.
  6. Stir in the Dijon mustard and Worcestershire sauce, then add onion powder, garlic powder, kosher salt, black pepper, and paprika.
  7. Add the Parmesan, Swiss cheese, and mozzarella, then stir until fully smooth and melted.
Assemble and bake
  1. Fold in the cooked pasta, diced chicken, and ham until evenly coated.
  2. Pour the mixture into the prepared baking dish.
  3. Mix the panko, melted butter, Parmesan, and parsley, then sprinkle evenly over the casserole.
  4. Bake for 25–30 minutes until bubbling throughout and the topping is golden brown.
  5. Let rest for 5 minutes before serving, so the sauce thickens and slices cleanly.

Notes

To avoid a grainy sauce, add cheeses off the heat briefly or reduce heat to low before stirring them in, then keep simmering gentle. Store covered in the refrigerator for up to 4 days; reheat individual portions in the microwave or in a 325°F (165°C) oven until hot. Freezing works best for assembled portions without the topping—freeze up to 2 months, thaw in the fridge, bake until bubbling, and refresh the topping if desired. For a lighter option, use half-and-half for part of the whole milk/cream while keeping the cheese amounts the same.