This chicken Cordon Bleu casserole has all the creamy and wonderful flavor of the traditional dish with a little of the fat and hassle removed.
Ingredients
- wide egg noodles: 1 pack (8 ounce pack)
- cooked chicken breast: 2 cups (chopped)
- ounces cooked ham: 8 piece (cubed)
- ounces Swiss cheese: 8 piece (cubed)
- reduced-fat, reduced-sodium cream of chicken soup: 1 can (10.5 ounce can)
- 2% milk: 0.5 cup
- light sour cream: 0.5 cup
- butter: 2 Tbsp
- seasoned bread crumbs: 0.33333 cup
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
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Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer noodles to the prepared casserole dish. Dotdash Meredith Food Studios
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Top noodles with chicken, ham, and Swiss cheese. Dotdash Meredith Food Studios
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Mix together condensed soup, milk, and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish. Dotdash Meredith Food Studios
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Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole. Dotdash Meredith Food Studios
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Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Dotdash Meredith Food Studios
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Allow to cool slightly before serving. Dotdash Meredith Food Studios
