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Chicken Cordon Bleu Casserole


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Rate this recipe 4.4/5 (33 Votes)
Chicken Cordon Bleu Casserole 1 Picture


  • 1 lb. Pasta (I used penne-you could use any fun shaped pasta)
  • 1 cup Chicken Breasts, cooked and cubed
  • 1 cup Ham, cooked and cubed
  • 1 1/2 cups Milk
  • 8 oz. Cream Cheese (softened)
  • 2 Tbsp. Dried Minced Onion
  • 2 cups Swiss Cheese, shredded
  • Salt
  • Pepper
  • Cayenne Pepper(optional-add to cheese mixture)
  • 1 cup Panko Crumbs
  • 1/2 cup Butter, melted
  • minutes).


Adapted from


Step 1

Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).


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