Description
This Chicken Cordon Bleu Casserole is a comforting and delicious baked dish combining tender shredded chicken, diced ham, Swiss and mozzarella cheeses, and a creamy garlic sauce blended with egg noodles. The casserole is topped with buttery panko breadcrumbs for a golden crunchy finish, perfect for a satisfying family meal.
Ingredients
Scale
Pasta and Meats
- 3 cups uncooked egg noodles
- 2-3 cups cooked chicken (shredded, rotisserie recommended)
- 1.5 cups ham (diced)
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cloves garlic (minced)
- 1/2 tablespoon Zoup! Good, Really Good® Culinary Concentrate™ Chicken Base with Bone Broth
- 1 teaspoon Dijon mustard
- 2 cups heavy/whipping cream
- 1/2 cup water
- Pepper (to taste)
- 2 cups Swiss cheese (grated)
Toppings
- 1/4 cup melted butter
- 1 cup panko breadcrumbs
- 2 cups mozzarella cheese (shredded)
Instructions
- Preheat the oven: Preheat your oven to 375°F and position the oven rack in the top third to ensure even baking and browning of the casserole topping.
- Cook noodles: Boil the egg noodles for one minute less than the package instructions to maintain firmness, drain thoroughly, and transfer them to a 9×13 inch casserole dish.
- Add meats: Add the shredded cooked chicken and diced ham evenly over the noodles in the casserole dish.
- Make roux: In a skillet, melt 2 tablespoons of butter, then stir in the flour. Cook for 1-2 minutes until the mixture turns lightly golden, which cooks out the raw flour taste and forms the base for your sauce.
- Flavor the sauce: Add minced garlic, the chicken culinary concentrate, and Dijon mustard to the skillet. Cook for about 30 seconds to release the flavors.
- Add liquids and thicken: Whisk in the heavy cream and water slowly to avoid lumps, season with pepper, and cook for 4-5 minutes until the sauce thickens to an Alfredo-like consistency. Be careful not to over-thicken as it will further thicken in the oven.
- Incorporate cheese: Remove the skillet from heat and stir in the grated Swiss cheese until the sauce is smooth. Pour this creamy sauce evenly over the noodles, chicken, and ham mixture, then toss lightly and smooth it out in the dish.
- Prepare topping: In a small bowl, mix melted butter with panko breadcrumbs. This mixture will create a crispy, flavorful crust.
- Assemble casserole topping: Sprinkle shredded mozzarella cheese evenly over the casserole, then evenly distribute the panko and butter breadcrumb mixture on top of the cheese layer.
- Bake: Bake the casserole uncovered in the preheated oven for 25-30 minutes until the top is golden brown, the cheese is bubbly, and the entire dish is heated through.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Be sure to slightly undercook noodles as they will continue cooking in the oven.
- The Zoup! Culinary Concentrate Chicken Base adds depth, but can be substituted with chicken bouillon or broth paste.
- Monitor sauce thickness closely; it should coat the back of a spoon but remain pourable.
- Using a light hand with the pepper allows diners to adjust seasoning individually.
- For a lower fat option, use half-and-half instead of heavy cream but expect a less rich sauce.
- Panko breadcrumbs provide a superior crunch compared to regular breadcrumbs.
- Allow casserole to rest 5 minutes after baking for easier slicing and serving.
