Recipe at a glance: A chicken cordon bleu casserole with shredded chicken, diced ham, and Swiss cheese over egg noodles, finished with a buttery cracker topping. It bakes in about 45 minutes, serves 8, and can be assembled a day ahead or frozen. An easier take on the classic for busy nights.
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You’ll love this recipe if you like this Swiss Chicken Casserole and Chicken Tater Tot Casserole.
This casserole gives you the taste of chicken cordon bleu without the hassle of stuffing and breading individual pieces. It’s simpler and faster, so you don’t need any special cooking skills or extra prep time. Everything gets mixed together in one baking dish, keeping cleanup as easy as possible, and it uses ingredients you probably already have at home.
Because this casserole uses cooked chicken and ham, it’s perfect if you have leftovers to use up or if you’re trying to stretch your groceries. It’s flexible enough to adjust based on what you have — feel free to use more or less cheese or swap in a different kind of pasta.
It’s quick enough for a weeknight dinner but also reheats well if you want to make it ahead. That makes it a good option for bringing to a potluck, dropping off for a friend, or just prepping on the weekend to get ahead for busy evenings. Just bake it, refrigerate, and warm it up gently when you’re ready to eat.
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💛 Why you’ll love this recipe
- Ready in about 45 minutes from start to finish — great on busy nights.
- Uses cooked chicken and ham, so assembly is as quick as possible.
- A crunchy cracker topping adds texture while the inside stays creamy.
- Beginner-friendly steps and simple pantry seasonings.
➡️ Ingredients you’ll need
⏲ How to make this chicken cordon bleu casserole
👉 Ingredient tips and swaps
- Egg Noodles: Swap egg noodles for another short pasta like penne, rotini, shells, or macaroni. Cook according to package instructions before mixing in.
- Chicken: Use leftover chicken, rotisserie chicken, shredded poached chicken, or even canned chicken in a pinch.
- Swiss Cheese: Swap for cheddar, mozzarella, or Monterey Jack if you prefer a sharper or milder flavor.
- Cream of Chicken Soup: Use cream of mushroom or make a quick white sauce or homemade cream of chicken soup (but that will add time).
- Crackers: Substitute panko breadcrumbs, crushed saltines, or crushed oyster crackers.
✨ Variations
- Add veggies: Stir in 1 cup frozen peas, steamed broccoli florets, or cooked mushrooms for color and a veggie boost.
- Extra creaminess: Fold in ½ cup cream cheese or an extra ½ cup sour cream before baking for a richer filling.
- Chicken-only version: Skip the ham and slightly increase the amount of chicken.
〰️ How to serve
- Vegetables — Steamed green beans, roasted whole cauliflower, roasted carrots, baked asparagus, or a simple green salad.
- Bread — Garlic toast, crusty rolls, or soft dinner rolls.
💬 FAQs
Can I prep this in advance?
Yes, fully assemble the casserole in the baking dish, cover, and refrigerate up to 24 hours. If baking straight from the fridge, add about 5-10 minutes to baking time to heat through fully.
How long do leftovers keep?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a 350°F oven until heated through. If the casserole seems dry when reheating, stir in a splash of milk or broth.
Can I freeze this?
Yes. Cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. You may want to add a little extra cheese or a splash of liquid when reheating if it’s on the dry side.
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Everything mixes into one dish — here’s what I use:
- → A 9×13 baking dish
- → A large mixing bowleasiest to stir the base in first
- → Egg noodles
- → Cream of chicken soup
- → Ritz butter crackersthe crunchy topping
See everything I use & love in my Amazon shop →
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Chicken Cordon Bleu Casserole
Ingredients
- 2 cups egg noodles
- 4 cups shredded cooked chicken
- 2 cups shredded Swiss cheese
- 10.5 ounce can low-sodium cream of chicken soup
- 4-8 ounces cooked and diced ham
- 1 cup sour cream
- 1 Tablespoon chopped parsley
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon coarse Kosher salt, optional
Toppings and Garnish:
- 1 sleeve Ritz butter crackers, crushed
- 1 cup shredded Swiss cheese
- 1 Tablespoon chopped parsley (optional garnish)
Instructions
- Cook Noodles: Bring a pot of water to a boil over medium-high heat. Add 2 cups egg noodles and cook until tender, about 7-9 minutes. Drain, then set aside.
- Preheat Oven: While noodles cook, preheat oven to 400 °F. Lightly coat 9×13-inch baking dish in nonstick cooking spray.
- Combine Base: To baking dish, add 4 cups shredded cooked chicken, 2 cups shredded Swiss cheese, cooked egg noodles, 10.5 ounce can low-sodium cream of chicken soup, 4-8 ounces cooked and diced ham, 1 cup sour cream, 1 Tablespoon chopped parsley, 1 teaspoon Dijon mustard, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon black pepper. Stir until fully combined. Taste the mixture and add ¼ teaspoon coarse Kosher salt, only if needed.
- Add Toppings: Sprinkle 1 cup shredded Swiss cheese over the top, then add the crushed 1 sleeve Ritz butter crackers.
- Bake: Bake for 20-25 minutes, or until the casserole is hot and bubbly.
- Serve: Let it rest a few minutes, then top with 1 Tablespoon chopped parsley (optional garnish).
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