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Creamy Chicken Cordon Bleu Casserole

This chicken Cordon Bleu casserole has all the creamy and wonderful flavor of the traditional dish with a little of the fat and hassle removed.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 3448 kcal

Equipment

  • 1 9x13 inch Casserole Dish
  • 1 Large Pot For cooking noodles
  • 1 Medium Bowl For mixing sauce
  • 1 skillet For preparing bread crumb topping
  • 1 Wooden Spoon or Spatula For stirring and serving

Ingredients
  

Main

  • 1 8 ounce package wide egg noodles
  • 2 cups chopped cooked chicken breast
  • 8 ounces cooked ham cubed
  • 8 ounces Swiss cheese cubed
  • 1 10.5 ounce can reduced-fat, reduced-sodium cream of chicken soup
  • 1/2 cup 2% milk
  • 1/2 cup light sour cream
  • 2 tablespoons butter
  • 1/3 cup seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer noodles to the prepared casserole dish. Dotdash Meredith Food Studios
  • Top noodles with chicken, ham, and Swiss cheese. Dotdash Meredith Food Studios
  • Mix together condensed soup, milk, and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish. Dotdash Meredith Food Studios
  • Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole. Dotdash Meredith Food Studios
  • Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Dotdash Meredith Food Studios
  • Allow to cool slightly before serving. Dotdash Meredith Food Studios

Notes

Emphasize cooking wide egg noodles to al dente for optimal texture, preventing a mushy casserole. For a superior crunchy topping, ensure the breadcrumbs are golden and crisp, not just coated, by cooking them adequately in butter. To elevate the flavor profile, consider adding a teaspoon of Dijon mustard to the creamy sauce for that classic Cordon Bleu tang, or sauté a finely minced shallot with the butter before adding the breadcrumbs for an aromatic boost. Using freshly grated Swiss and Parmesan cheese will also significantly improve melt and taste. Be sure the sauce mixture is evenly distributed to ensure every bite is rich and creamy. Allowing the casserole to rest briefly after baking helps the ingredients set, making for cleaner portions.