Chicken Cordon Bleu Noodle Casserole

Chicken Cordon Bleu Noodle Casserole – super simple to make and is packed full of amazing flavor! Chicken, ham, cream of chicken soup, sour cream, swiss cheese, onion, garlic, dijon mustard, and egg noodles. Makes a great weeknight meal! Can make it ahead and freeze it for later. The whole family LOVES this easy weeknight chicken casserole recipe!

plate of chicken cordon bleu casserole with text overlay

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Baked Chicken Cordon Bleu Pasta 

This Chicken Cordon Bleu Noodle Casserole is comfort food at its best! Chicken, ham, swiss cheese, and egg noodles baked in a creamy sauce. All of our favorite flavors in one dish. We had this for dinner and fought over the leftovers for lunch. This has quickly become a favorite at our house. Add this to your menu. One bite and you are going to be blown away!

scooping chicken cordon bleu casserole from baking dish

How to Make Chicken Cordon Bleu Noodle Casserole

This casserole is super easy to make with only a few simple ingredients. Bring a large pot of water to a boil over high heat. Add egg noodles and cook according to package instructions for al dente. Drain and set aside. In a large bowl, combine sour cream, cream of chicken soup, garlic powder, onion powder, and dijon mustard. Stir in cooked chopped chicken, diced ham, and swiss cheese. Season with kosher salt and black pepper. Add cooked noodles to the bowl and stir to combine. Spread pasta mixture into a 9×13-inch baking dish that has been sprayed with nonstick cooking spray. In a small bowl, combine panko bread crumbs and melted butter. Spread bread crumbs over the top of the casserole. Bake in a preheated oven until bubbly. Garnish with parsley.

Helpful Tips & Frequently Asked Questions

  • I use rotisserie chicken in this casserole. 
    • You can use any cooked chicken in this recipe. Chicken breasts, chicken tenderloins, chicken thighs, or canned chicken all work fine.
  • What can I add to the casserole?
    • onions
    • bell pepper
    • spinach
    • broccoli
    • parmesan cheese
  • I use egg noodles. You can substitute your favorite pasta shape.
  • Here is our recipe for Homemade Cream of Chicken Souphttps://www.plainchicken.com/homemade-cream-of-chicken-soup/
    • Look for unsalted cream of chicken soup if using store-bought condensed soup.
  • Can Chicken Cordon Bleu Casserole be made in advance? Yes! Assemble the casserole. Cover the pan with plastic wrap and refrigerate until ready to bake.
    • You will need to add 10 to 15 minutes to the cooking time if baking straight from the fridge.
  • Can Chicken Casserole be frozen? Yes! Assemble the casserole and cool completely. Cover the casserole dish with plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
    • When ready to bake, thaw and bake as directed.
  • Store leftovers in an airtight container in the fridge.
    • Reheat in the microwave.
plate of chicken cordon bleu casserole

What to Serve with Chicken and Ham Pasta Casserole

This casserole has quickly earned a spot in our dinner rotation. The whole family loves it! It is a great way to use up any leftover holiday ham. We serve this with green beans and biscuits. It is equally delicious with some asparagus or broccoli. Give this cheesy pasta a try the next time you need a meal the whole family will enjoy!

Looking for more side dish ideas? Here are some popular recipes from the website that go great with this chicken casserole:

plate of chicken cordon bleu casserole with text overlay

Chicken Cordon Bleu Noodle Casserole

Yield: 6 people
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Chicken Cordon Bleu Noodle Casserole – super simple to make and is packed full of amazing flavor! Chicken, ham, cream of chicken soup, sour cream, swiss cheese, onion, garlic, dijon mustard, and egg noodles. Makes a great weeknight meal! Can make it ahead and freeze it for later. The whole family LOVES this easy weeknight chicken casserole recipe!

Ingredients:

  • 3 cups cooked chopped chicken
  • 1 cup diced ham
  • 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
  • 1 (16-oz) container sour cream
  • 1 Tbsp dijon mustard
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 1 cup shredded swiss cheese
  • 12- oz egg noodles
  • 1 cup panko bread crumbs
  • ¼ cup melted butter

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
  • Cook egg noodles according to package directions, drain.
  • In a large bowl, combine chicken, ham, soup, sour cream, dijon mustard, onion powder, garlic powder, and cheese. Stir in cooked egg noodles. Pour mixture into prepared pan.
  • In a small bowl, mix together panko bread crumbs and melted butter. Sprinkle over top of casserole.
  • Bake for 25-30 minutes, until heated through.

Notes:

  • I use rotisserie chicken in this casserole.
    • You can use any cooked chicken in this recipe. Chicken breasts, chicken tenderloins, chicken thighs, or canned chicken all work fine.
  • What can I add to the casserole?
    • onions
    • bell pepper
    • spinach
    • broccoli
    • parmesan cheese
  • I use egg noodles. You can substitute your favorite pasta shape.
  • I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
  • Can Chicken Cordon Bleu Casserole be made in advance? Yes! Assemble the casserole. Cover the pan with plastic wrap and refrigerate until ready to bake.
    • You will need to add 10 to 15 minutes to the cooking time if baking straight from the fridge.
  • Can Chicken Casserole be frozen? Yes! Assemble the casserole and cool completely. Cover the casserole dish with plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
    • When ready to bake, thaw and bake as directed.
  • Store leftovers in an airtight container in the fridge.
    • Reheat in the microwave.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

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scooping chicken cordon bleu casserole from baking dish with text overlay

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Comments

  1. When using the soup do you use the condensed base straight from the can or prepare it with water first?

  2. When using the cream of chicken soup do you use the thick base straight from the cans or add the water and thin it out first?

  3. We love Chicken Cordon Bleu so this sounds like a great alternative to the traditional way of having it. Can't wait to make it!

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