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5 from 1 vote

Chicken Cordon Bleu Pasta Casserole

Chicken Cordon Bleu Pasta Casserole is a delicious pasta variation of the classic dish Chicken Cordon Bleu. This casserole has cubed chicken and ham with curly pasta tossed in a cheesy French sauce Mornay and topped with toasted Panko for a crunch. It's so DELICIOUS and will please even the pickiest of eaters! Easily halve the recipe if needed.
Prep Time10 minutes
Cook Time40 minutes
Cooking Pasta, about:12 minutes
Total Time52 minutes
Course: Chicken, Main Dish, Pasta
Cuisine: American
Keyword: cordon bleu, pasta
Servings: 12
Author: Louise Rio

Ingredients

  • 1 lb (6 cups) Fusilli Giganti uncooked pasta (Fusilloni) or similar shaped uncooked pasta
  • 2 cups cooked chicken, cut into ½-inch cubes
  • 1 cup ham steak, cut into ½-inch cubes

Mornay Sauce

  • 5 Tbsps butter
  • ⅓ cup all-purpose flour
  • 3 cups whole milk
  • 2 Tbsps Dijon mustard
  • 2 Tbsps lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp ground white pepper or ground black pepper
  • Pinch of ground nutmeg
  • 2 cups (198g) Swiss cheese or Gruyère, shredded and divided
  • 1 cup (50g) Parmesan cheese, shredded and divided

Panko Topping

  • 1 ½ cups Panko bread crumbs
  • 3 Tbsps butter, melted
  • 1 ½ tsps dried parsley or 2 Tbsps chopped fresh parsley

Instructions

  • Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray or coat with butter; set aside. Cook the pasta according to the package instructions; drain and set aside.
  • Make the Panko Topping: In a small bowl, combine the melted butter, Panko breadcrumbs, and dried parsley. Spread on a baking sheet and toast in the oven for 7-8 minutes.
  • Make the Mornay Sauce: In a saucepan melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Add the milk and whisk until incorporated. Add the Dijon, lemon juice. garlic powder, salt, and white pepper. Simmer for 3-5 minutes, whisking constantly until the mixture begins to thicken. Remove from heat. Stir in the half of the Swiss cheese or Gruyère and half of the Parmesan; taste for seasoning.
  • Combine the pasta, chicken, ham, and Mornay Sauce. Pour half of the pasta mixture into the prepared baking dish. Sprinkle with the remaining Swiss cheese or Gruyère and Parmesan for the middle layer, then top with the remaining pasta mixture.
  • Sprinkle the Panko topping evenly over the pasta. Bake for 35-40 minutes or until breadcrumbs are golden brown.

Notes

  • For Extra Creamy Pasta: Use 4-5 cups uncooked pasta, instead of 6 cups (1 lb./16 oz) uncooked pasta.
  • If you like this recipe, then try my recipe for Ham and Cream Pasta.