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Dump-and-Bake Creamy Chicken Cordon Bleu Casserole

Dump-and-Bake Creamy Chicken Cordon Bleu Casserole layers uncooked penne, chicken, ham, and Swiss-Parmesan cheeses, then bakes in a rich Dijon cream sauce until tender. A buttery panko topping turns golden while the sauce bubbles, giving you creamy, cheesy comfort in one dish.
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Prep Time 20 minutes
Cook Time 57 minutes
resting 10 minutes
Total Time 1 hour 27 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 12 oz uncooked penne or rotini pasta
  • 3 cooked chicken breast, diced
  • 2 cup diced smoked ham
  • 2 cup shredded Swiss cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2.5 cup low-sodium chicken broth
  • 1.5 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
Buttery Topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted unsalted butter
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Add the uncooked pasta, diced chicken, ham, Swiss cheese, mozzarella, and Parmesan to the baking dish.
  3. In a large bowl, whisk together the chicken broth, heavy cream, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, and black pepper until smooth.
  4. Pour the sauce evenly over the pasta mixture and stir gently until everything is coated.
  5. Cover the baking dish tightly with aluminum foil.
Bake with foil
  1. Bake at 375°F (190°C) for 45 minutes, stirring once halfway through.
Top and finish baking
  1. While the casserole bakes, combine the panko breadcrumbs, melted butter, Parmesan cheese, and parsley.
  2. Remove the foil, stir the casserole, and sprinkle the breadcrumb mixture evenly over the top.
  3. Return to the oven uncovered and bake at 375°F (190°C) for 12–15 minutes, until the topping is golden brown and the sauce is bubbling.
Rest and serve
  1. Let the casserole rest for 10 minutes before serving to allow the sauce to thicken.

Notes

For the creamiest texture, stir gently after the halfway stir so the pasta stays evenly coated. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven or microwave until hot. This can be frozen for up to 2 months, though the pasta may soften slightly after reheating. For a lighter option, use half-and-half instead of heavy cream and expect a slightly thinner sauce.