Chicken Cordon Bleu Casserole (Print Version)
Tender chicken, savory ham, Swiss cheese and creamy sauce baked under a golden breadcrumb topping.
# Ingredients:
→ Main Components
01 -
8 ounces wide egg noodles
02 -
2 cups cooked chicken breast, chopped
03 -
8 ounces cooked ham, cubed
04 -
8 ounces Swiss cheese, cut into cubes
→ Creamy Sauce
05 -
1 can (10.5 ounces) reduced-fat, reduced-sodium cream of chicken soup
06 -
1/2 cup 2% milk
07 -
1/2 cup light sour cream
→ Topping
08 -
2 tablespoons unsalted butter
09 -
1/3 cup seasoned breadcrumbs
10 -
1/4 cup Parmesan cheese, grated
# Steps:
01 -
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
02 -
Bring a large pot of salted water to a boil. Cook egg noodles until al dente, about 7–9 minutes. Drain well and arrange noodles evenly in the bottom of the prepared casserole dish.
03 -
Distribute the chopped cooked chicken over the noodles. Add the cubed ham and top evenly with Swiss cheese cubes.
04 -
In a medium bowl, whisk together the cream of chicken soup, 2% milk, and light sour cream until smooth. Spoon the mixture evenly over the layered chicken, ham, and cheese.
05 -
In a small saucepan over medium heat, melt the butter. Stir in seasoned breadcrumbs and grated Parmesan cheese until well combined. Sprinkle the breadcrumb mixture over the casserole.
06 -
Place the casserole in the oven and bake uncovered for 25–30 minutes, until the topping is golden and the filling is bubbling.
07 -
Remove from the oven and let the casserole rest for about 5 minutes to set before serving hot.
# Notes:
01 -
For extra flavor, incorporate a small amount of Dijon mustard into the creamy sauce, or add a sprinkling of chopped fresh parsley after baking.