I developed this fabulous chicken Cordon Bleu casserole recipe due to a need to find a comforting casserole out of items already in my house. The result is a rich, creamy and decadent casserole that is sure to please even picky eaters! It comes together quickly when you have cooked chicken to use up.
Ingredients
- ounces egg noodles: 8 piece
- butter: 0.5 cup
- all-purpose flour: 0.5 cup
- 1/2 cups 1% milk: 1 piece
- half-and-half: 0.5 cup
- salt: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- white wine: 2 Tbsp
- ounces shredded Swiss cheese: 6 piece
- cooked chicken: 2 cups (cubed)
- ounces diced ham: 5 piece
- garlic butter croutons: 1 cup
- Parmesan cheese: 1 Tbsp (grated)
- butter: 1 Tbsp (melted)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 5 to 8 minutes. Drain.
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Meanwhile, make a roux: Melt butter in a saucepan over low heat. Stir in flour and cook, stirring constantly, until bubbly and light brown, about 5 minutes. Add milk, half-and-half, salt, and pepper. Bring to a simmer, stirring frequently, until mixture thickens.
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Remove from heat; stir in wine, shredded Swiss cheese, cubed chicken, and ham and mix well.
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Stir cooked noodles and chicken mixture together in a large bowl until well mixed. Pour into the prepared casserole dish.
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Add croutons and Parmesan to the bowl of a food processor, and pulse until finely ground. Pour in melted butter and pulse a few times to mix. Top casserole with crouton mixture.
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Bake in the preheated oven until hot, bubbly, and lightly browned on top, 30 to 40 minutes.
