Creamy Chicken Cordon Bleu Casserole

Creamy Chicken Cordon Bleu Casserole

Felicia 0

"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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55 m servings 455 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 687 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 55 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 t...

Most helpful
Most positive
Least positive

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 ...

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 inst...

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...

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...

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,...

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 e...

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 b...

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 fe...

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

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