Creamy Chicken Cordon Bleu Casserole Recipe -
Creamy Chicken Cordon Bleu Casserole Recipe
  • READY IN 55 mins

Creamy Chicken Cordon Bleu Casserole

Recipe by  

"This is a second version of another member's yummy casserole. It has all the creamy and wonderful flavor of chicken cordon bleu with a little of the fat and hassle removed."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch dish Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
  3. Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
  4. Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
  5. Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2013

I changed this up just a touch. I used regular cream of chicken soup because that was all I had and I added some fresh ground pepper to the "sauce". I mixed the egg noodles, ham, chicken, swiss and sauce all together and poured it into a casserole dish, then topped it with the bread crumb mixture. My family loved this casserole--NO leftovers. My husband made it a point to tell me that I'm to make this again and the kids are still talking about it.

Most Helpful Critical Review
Sep 11, 2013



37 Ratings

Feb 22, 2013

This is the best "pasta" casserole I've had in my life. It was so good that I called my best friend half way through dinner to tell her she needed to make this. I used shredded Swiss cheese instead of cubed, and I did not use reduced-fat soup or reduced-fat sour cream because I had some regular sour cream to use up and my local grocery store doesn't carry reduced fat cream of chicken soup (I'm not kidding). Also, I mixed everything together first (except for the topping) before putting it in the casserole dish instead of just putting it on top of the pasta, then I put the topping on. The topping is very good. It's similar to the topping I use on other casseroles, but I never thought to put Parmesan cheese in it before...duh. I will make this again for sure!

Feb 09, 2013

Wow! This was really good. We have three eaters here, and I award stars by the number of thumbs up. Six thumbs were counted. Unfortunately there is a five star max on this site. I used the exact ingredients called for, but I scaled them back to a two-quart casserole. I also mixed everything together except for the bread crumbs. I was a bit grouchy about getting a skillet dirty to add more seasoning to seasoned bread crumbs, but I have to say that the flavor of the topping was wonderful. This was a great cold night meal! Thanks!

Mar 02, 2014

This recipe was delicious! I love Chicken Cordon Bleu and I love pasta.. so, it just made sense. Like a few others who have posted reviews, I too used the normal chicken of cream soup. I also used a full cup of fat free milk and a full cup of sour cream.. I definitely wanted to make sure it was nice and creamy! I also used Kraft's mozzarella cheese with a touch of Philadelphia.. just to be naughty. Also included, two table spoons of onions. Love onions! Because I added a little extra than what was specified, I cooked it for about 10 more minutes. Turned out DELICIOUS. Very happy with this recipe! I definitely get that this was a healthy alternative.. I was just feeling a bit spontaneous when I made it. Five stars!

Feb 26, 2013

Very good recipe. I did not use the low fat soup, double the bread crumb topping. I did not use bread crumbs, I used Ritz crackers crushed up in place of bread crumbs. It gets a 6 star in my book! Thanks much for the recipe.

May 13, 2014

Pretty good and easy to make, and I had a block of swiss cheese to eat up before it went bad. I didn't have egg noodles so I used elbow mac instead, and it turned out just fine. I also mixed everything together instead of layering. I would probably recommend covering with tin foil while baking just to cut down on the dry noodles, but other than that, it was pretty good. Definitely will be making again.

Apr 22, 2013

OK, so , when I read these reviews I always think "if they changed it, how can they rate it so high?". Now I know why. This is a great dish. I loved it. My family loved it. Here's the thing, I found it to be very dry. Some of the noodles get hard (to the point of being inedible). So I served around them. I quickly made a roux, added milk, sour cream, chicken broth and then stirred in some more cheese until it melted. It took 5 minutes and it was a great "side of sauce". With the extra sauce, this was sooooooo delicious. If I rated this recipe lower because it was dry and others did the same, no one would make it and that would be too bad because it is really very good. To me, this is a minor tweak as opposed to some of the reviews I have read that make major changes to the recipe making it in essence a whole new dish. So...5 stars for this casserole, just double the sauce.


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  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 687 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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