I combined leftover ham, shredded chicken, lots of Monterey Jack and mozzarella with pasta to make a Chicken Cordon Bleu Casserole that turns pantry staples into an unexpected weeknight centerpiece.
I’ve been playing with a Creamy Chicken Cordon Bleu Casserole that keeps surprising me. It borrows the comfort of Cheesy Chicken Rotini yet leans into the refined notes of Chicken Cordon Bleu Pasta.
Picture penne pasta sunk in a silky, rich Monterrey Jack cheese sauce, flavors that whisper instead of shouting. I love how every forkful flips between familiar and unexpected, like a recipe you thought you knew but it keeps secret moves.
It’s got that guilty, slightly fancy vibe that makes weekday dinners feel like an occasion, and yes, you’ll probably want seconds before anyone else realizes.
Ingredients
- Pasta: starchy carb base, fuels you, soaks up sauce, simple but satisfying.
- chicken: Lean protein, builds muscle and keeps it hearty, leftovers works great.
- Ham: Salty cured meat, adds savory bite but watch sodium, not the healthiest.
- Cream cheese: Ultra creamy gives richness and body, its higher fat but great texture.
- Monterey Jack: Melty mild cheese, lots of creaminess, adds calcium and savory fat.
- Milk and roux: makes silky sauce, adds calcium, contains saturated fat.
- Panko breadcrumbs: Crunchy topping if used, adds carbs and texture, butter makes it golden.
Ingredient Quantities
- 12 oz dry penne or rotini pasta
- 3 cups cooked chicken, shredded or diced (about 1.5 lb cooked)
- 1 1/2 cups diced ham (leftover ham works great)
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 2 cups whole milk
- 1/2 cup low sodium chicken broth
- 4 oz cream cheese, softened
- 2 cups shredded Monterey Jack cheese (lot’s of creamy cheese)
- 1 cup shredded mozzarella cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup panko breadcrumbs (optional for topping)
- 2 tablespoons melted butter (for mixing with breadcrumbs)
- 1 tablespoon chopped fresh parsley (optional garnish)
- Cooking spray or a little oil to grease the dish (optional)
How to Make this
1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with cooking spray or a little oil.
2. Cook 12 oz penne or rotini in salted boiling water to just al dente, about 1 to 2 minutes less than package directions so it wont get mushy in the oven; drain and set aside.
3. Make the sauce: in a medium saucepan melt 3 tablespoons unsalted butter over medium heat, whisk in 3 tablespoons all purpose flour and cook 1 to 2 minutes until bubbly but not browned. Slowly whisk in 2 cups whole milk and 1/2 cup low sodium chicken broth, bring to a simmer until it thickens.
4. Turn heat low and stir in 4 oz softened cream cheese until smooth, then add 2 cups shredded Monterey Jack and 1 cup shredded mozzarella a handful at a time, stirring until melted and creamy. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust salt, remember the ham adds salt too.
5. Combine sauce with the cooked pasta, 3 cups cooked chicken (shredded or diced) and 1 1/2 cups diced ham in a large bowl or right in the pot; mix until everything is evenly coated. If it seems too thick add a splash of milk or broth.
6. Pour the mixture into the prepared baking dish, spreading it out evenly. If you like extra cheesy top, reserve a handful of the shredded cheese to sprinkle on top.
7. For the crunchy topping (optional) mix 1 cup panko breadcrumbs with 2 tablespoons melted butter until moistened, sprinkle evenly over the casserole.
8. Bake uncovered for 20 to 25 minutes until bubbly and the top is golden. If you want a crispier topping, place under the broiler for 1 to 2 minutes but watch it closely so it does not burn.
9. Let the casserole rest 5 to 10 minutes before serving so it firms up a bit. Sprinkle with 1 tablespoon chopped fresh parsley for color and serve.
Equipment Needed
1. 9×13 inch baking dish (for the casserole, grease it well)
2. Large pot for boiling the pasta
3. Colander to drain the pasta
4. Medium saucepan for the cheese sauce
5. Whisk (for the roux and smoothing the sauce)
6. Wooden spoon or heatproof spatula (for stirring in the cheese)
7. Large mixing bowl (to combine pasta, meats and sauce)
8. Measuring cups and spoons
9. Box grater or cheese grater (if you shred your own cheese)
10. Oven mitts and a rimmed baking sheet (for safety and to catch any drips under the broiler)
FAQ
Creamy Chicken Cordon Bleu Casserole Recipe Substitutions and Variations
- Pasta swap: Use whole wheat penne, fusilli, or a gluten free penne (brown rice or chickpea pasta). GF pastas cook faster so watch timing, and whole wheat gives a nuttier bite.
- Chicken swap: Rotisserie chicken or leftover turkey works great, or canned chicken in a pinch (drain well). If using turkey just use the same amount.
- Ham swap: Replace diced ham with chopped cooked bacon, prosciutto, or smoked turkey. Bacon adds smoky saltiness so fry it first for best texture.
- Cheese/cream cheese swap: Use Swiss or Gruyere instead of Monterey Jack for a more classic cordon bleu flavor, or sharp cheddar if you want tang. For the cream cheese, mascarpone or ricotta thinned with a tablespoon of milk will work.
Pro Tips
1. Cook the pasta a touch under al dente and toss it with a splash of the reserved pasta water or a little milk before mixing with the sauce. Thats the easiest way to keep the casserole creamy and stop it getting gluey in the oven.
2. Warm the chicken and ham first and pat the ham dry. Cold or wet meat will cool the sauce and make it runnier, plus ham can be salty so taste the mix before you add more salt.
3. Add the cheeses slowly over low heat, dont dump them all in at once. If the sauce starts to look grainy take it off the heat and whisk in a little milk slowly until it comes back together.
4. For a crunchy top, toast the panko in a skillet with the butter and a pinch of salt or stir in some grated Parmesan, then sprinkle it on. If you broil the finished dish watch it the whole time, it goes from golden to burnt in seconds. Let the casserole rest 5–10 minutes so it firms up and slices cleaner.
Creamy Chicken Cordon Bleu Casserole Recipe
I combined leftover ham, shredded chicken, lots of Monterey Jack and mozzarella with pasta to make a Chicken Cordon Bleu Casserole that turns pantry staples into an unexpected weeknight centerpiece.
8
servings
579
kcal
Equipment: 1. 9×13 inch baking dish (for the casserole, grease it well)
2. Large pot for boiling the pasta
3. Colander to drain the pasta
4. Medium saucepan for the cheese sauce
5. Whisk (for the roux and smoothing the sauce)
6. Wooden spoon or heatproof spatula (for stirring in the cheese)
7. Large mixing bowl (to combine pasta, meats and sauce)
8. Measuring cups and spoons
9. Box grater or cheese grater (if you shred your own cheese)
10. Oven mitts and a rimmed baking sheet (for safety and to catch any drips under the broiler)
Ingredients
12 oz dry penne or rotini pasta
3 cups cooked chicken, shredded or diced (about 1.5 lb cooked)
1 1/2 cups diced ham (leftover ham works great)
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk
1/2 cup low sodium chicken broth
4 oz cream cheese, softened
2 cups shredded Monterey Jack cheese (lot's of creamy cheese)
1 cup shredded mozzarella cheese
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 cup panko breadcrumbs (optional for topping)
2 tablespoons melted butter (for mixing with breadcrumbs)
1 tablespoon chopped fresh parsley (optional garnish)
Cooking spray or a little oil to grease the dish (optional)
Directions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with cooking spray or a little oil.
- Cook 12 oz penne or rotini in salted boiling water to just al dente, about 1 to 2 minutes less than package directions so it wont get mushy in the oven; drain and set aside.
- Make the sauce: in a medium saucepan melt 3 tablespoons unsalted butter over medium heat, whisk in 3 tablespoons all purpose flour and cook 1 to 2 minutes until bubbly but not browned. Slowly whisk in 2 cups whole milk and 1/2 cup low sodium chicken broth, bring to a simmer until it thickens.
- Turn heat low and stir in 4 oz softened cream cheese until smooth, then add 2 cups shredded Monterey Jack and 1 cup shredded mozzarella a handful at a time, stirring until melted and creamy. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust salt, remember the ham adds salt too.
- Combine sauce with the cooked pasta, 3 cups cooked chicken (shredded or diced) and 1 1/2 cups diced ham in a large bowl or right in the pot; mix until everything is evenly coated. If it seems too thick add a splash of milk or broth.
- Pour the mixture into the prepared baking dish, spreading it out evenly. If you like extra cheesy top, reserve a handful of the shredded cheese to sprinkle on top.
- For the crunchy topping (optional) mix 1 cup panko breadcrumbs with 2 tablespoons melted butter until moistened, sprinkle evenly over the casserole.
- Bake uncovered for 20 to 25 minutes until bubbly and the top is golden. If you want a crispier topping, place under the broiler for 1 to 2 minutes but watch it closely so it does not burn.
- Let the casserole rest 5 to 10 minutes before serving so it firms up a bit. Sprinkle with 1 tablespoon chopped fresh parsley for color and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 280g
- Total number of serves: 8
- Calories: 579kcal
- Fat: 35.4g
- Saturated Fat: 15g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 16.3g
- Cholesterol: 162mg
- Sodium: 750mg
- Potassium: 338mg
- Carbohydrates: 47g
- Fiber: 2g
- Sugar: 2.5g
- Protein: 52g
- Vitamin A: 900IU
- Vitamin C: 1mg
- Calcium: 238mg
- Iron: 0.8mg
