Chicken Cordon Bleu Casserole Recipe

Name: Chicken Cordon Bleu Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium chicken breasts, diced; salt and pepper, to taste; 1 lb penne pasta, cooked; 1 (10 3/4 ounce) can reduced-fat cream of chicken soup, concentrate; 1 (10 3/4 ounce) can reduced-fat cream of celery soup, concentrate; 1/4 cup milk; 1/4 cup white wine; 1 teaspoon garlic powder; 1/2 teaspoon seasoning salt; 1 medium green pepper, diced; 1 tablespoon olive oil; 1/2 lb cooked ham, diced (I found it already diced near the hams at my grocery store); 6 slices swiss cheese or 1 cup swiss cheese, shredded; 1 cup panko breadcrumbs; 1/4 cup butter, melted

Servings: persons

4 medium chicken breasts, diced
salt and pepper, to taste
1 lb penne pasta, cooked
1 (10 3/4 ounce) can reduced-fat cream of chicken soup, concentrate
1 (10 3/4 ounce) can reduced-fat cream of celery soup, concentrate
1/4 cup milk
1/4 cup white wine
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 medium green pepper, diced
1 tablespoon olive oil
1/2 lb cooked ham, diced (I found it already diced near the hams at my grocery store)
6 slices swiss cheese or 1 cup swiss cheese, shredded
1 cup panko breadcrumbs
1/4 cup butter, melted

1
Preheat oven to 375.
2
Season the chicken with salt and pepper, to taste. Cook the chicken in a large skillet over Medium/High heat until it is no longer pink. Remove from heat, drain and set aside.
3
In a large bowl, mix the cream of chicken soup, cream of celery soup, milk, white wine, garlic powder and seasoned salt. Whisk until well combined.
4
Stir chicken and ham into the soup mixture.
5
In the pan used to cook the chicken, heat the olive oil over Medium/High heat. Add the peppers and saute for 5 minutes.
6
Stir peppers into the chicken/ham/soup mixture until well combined.
7
Stir the cooked penne into the chicken/ham/soup/pepper mixer and mix gently until combined.
8
Spray a large glass baking dish with cooking spray and pour the mixture into the dish. Spread it out evenly.
9
Layer Swiss cheese on top of the chicken/soup mixture (or sprinkle cheese evenly over the top if using shredded).
10
In a small bowl, add Panko.
11
Pour melted butter over Panko and mix around until the crumbs are moist.
12
Sprinkle the crumbs over the cheese.
13
Cover with foil and bake 30 minutes until cheese is melted and chicken/soup mixture is hot.
14
Uncover and turn oven to broil. Broil until the crumbs begin to brown (about 5 minutes).

1112

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 medium chicken breasts, diced, salt and pepper, to taste, 1 lb penne pasta, cooked, 1 (10 3/4 ounce) can reduced-fat cream of chicken soup, concentrate, and more.

Yes, Chicken Cordon Bleu Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cordon Bleu Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions