Chicken Cordon Bleu Casserole
For the casserole:
  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 2 cloves garlic, minced
  • 6 tablespoons flour
  • 2 cups chicken broth
  • 1 cup heavy whipping cream or whole milk
  • 2 cups Swiss cheese, shredded (8 ounces)
  • 2 tablespoons dijon mustard
  • ¼ teaspoon cayenne pepper
  • 1 - 1½ pounds chicken breast, cooked and chopped
  • 8 ounces ham, cubed
  • 1 pound pasta (I use rotini, but penne or any other short pasta would work)
For the topping:
  • 1 ½ cups panko bread crumbs
  • ½ cup parmesan cheese, grated
  • ¼ cup freshly chopped parsley
  • 3 tablespoons butter, melted
  1. Boil pasta in a large pot of salted water until it is just shy of al dente. While your pasta is cooking, melt butter in a medium saucepan over medium heat. Add the onion, thyme, salt and pepper. Cook about 5 to 6 minutes, or until the onion is soft. Add the garlic and cook for another minute until fragrant, stir continuously so it doesn’t burn. Add the flour and keep stirring for another minute. Slowly whisk in the chicken broth and the whipping cream or whole milk. Bring to a boil and reduce the heat to a simmer until the mixture is slightly thickened. Be sure and whisk frequently so it doesn’t scorch on the bottom. When thickened, remove the saucepan from the heat and add the Swiss cheese, dijon mustard, and cayenne pepper. Check your seasonings and add more salt and pepper if necessary.
  2. Mix the cheese sauce with the cooked pasta, chicken, and ham. Place in a greased 9 x 13 dish.
  3. For the topping: Melt the butter and mix with panko, parmesan cheese, and parsley if using. Sprinkle on top of the casserole. Bake in a 375 degree oven for about 25-30 minutes or until casserole is bubbly and the topping is browned.
Recipe by Sunflower Supper Club at