READY IN 55 mins

Creamy Chicken Cordon Bleu Casserole

Read Reviews (15)

"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." — Felicia

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
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.
Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
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.
Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 55 mins

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.

—Sarah Jo

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Most Helpful Critical Review

Apr 11, 2013

This was pretty good as a quick recipe to use up some leftovers, but the older I get, the less I can stand canned cream of anything soup. It just tasted like... soup. Salty soup. I added dijon to the soup mix... didn't help much. Would be much better if you just made your own bechamel seasoned to taste.

—JAKESMOM

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19 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!

—Jayelle

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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!

—swr

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Feb 10, 2013

This was really tasty - my family enjoyed it! However, I didn't use the low fat/fat free versions of the ingredients, I used the full-calorie items. I made half a recipe and that is enough to feed four of us. I'll make this recipe again!

—RECIPEFAN1

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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.

—Dawn

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Feb 26, 2013

Tasty and easy. I may try adding a little Dijon next time to the sauce.

—Sharon

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Jun 14, 2013

Made this last night. I used Campbell's cream of chicken with herbs and it gave it an amazing kick of flavor. I also used regular elbow macaroni and I did not use the sour cream. It came out delicious!!

—Jolee

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Nutrition

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.

Nutritional Information

Creamy Chicken Cordon Bleu Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 455
Calories from Fat: 213

% Daily Value *
Total Fat 23.6g 36 %
Saturated Fat 11.9g 59 %
Cholesterol 110mg 37 %
Sodium 687mg 27 %
Potassium 411mg 12 %
Total Carbohydrates 29.9g 10 %
Dietary Fiber 1.4g 6 %
Protein 29.5g 59 %
Sugars 2.6g
Vitamin A 12 %
Vitamin C 17 %
Calcium 39 %
Iron 20 %
** Thiamin 54 %
Niacin 96 %
Vitamin B6 20 %
Magnesium 16 %
Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.