Chicken Cordon Bleu Casserole

A white baking dish filled with a cheesy noodle casserole topped with chopped parsley and crushed crackers, with a serving spoon resting in the dish. Crackers and fresh herbs are visible nearby.

Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole comes together quickly and easily. It's ready in about 45 minutes, perfect for busy nights or meal prepping. It uses ingredients you probably already have, keeps cleanup minimal, and reheats well for leftovers or quick dinners.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Dish

Cuisine: American

Keyword: chicken cordon bleu casserole

Servings: servings

Calories: 428kcal

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).

Notes

Prepping 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.

Refrigerator Storage: 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.

Freezer Storage: 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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