Chicken Cordon Bleu Casserole

Can someone please teach me how to photograph a casserole? I feel like I just can’t do them justice in pictures. If I take a picture of the casserole in the pan, aside from the lighting issues in my kitchen, all you see is some sort of cheesy/crunchy topping, and a casserole is much, much more than that. If I try to take a picture of the inside of the casserole, all you see is a bowl of…something. It’s impossible to tell what’s going on, and it certainly doesn’t seem to illustrate the deliciousness of the casserole. So going forward, I’m going to need you to accept that this dish tastes better than it looks. Casserole dishes always do, as far as I can tell.

This casserole is one of my favorite casseroles in a long time. It’s a take on Chicken Cordon Bleu, traditonally a breaded chicken breast stuffed with ham and swiss cheese. This casserole takes those familiar flavors and turns them into a cheesy, baked pasta dish. Because David’s not a huge fan of ham, I used proscuitto. This would be good with ham, but the proscuitto adds an additional saltiness that paired well with the creamy cheese sauce.

Chicken Cordon Bleu Casserole
Serves 6

  • 2 tablespoons butter, divided
  • 1 pound cooked chicken breast, shredded or cut into 1-inch pieces
  • 1/2 cup shredded swiss cheese, divided
  • freshly ground black pepper
  • 1/4 cup panko bread crumbs
  • 1 teaspoon garlic salt
  • 1 cup half and half (I used Fat-Free half and half, and it was delicious)
  • 4 oz prosciutto, either diced or sliced into thin strips
  • 8 wedges The Laughing Cow Light Creamy Swiss Original Flavor (this is one full wheel of Laughing Cow cheese; I used light because we get these at Costco in a multipack, but you could use the full fat version if you want. There’s very little difference between the two).
  • 8 ounces (1/2 box) penne pasta (I used Barilla Plus Penne, but any small pasta should be fine: shells, rotini, elbows, etc.)

1. Preheat the oven to 375 degrees. Spray a 2 1/2 quart casserole dish with non-stick cooking spray and set aside. Boil pasta in salted water until tender. Drain and set aside.

2. In a large saucepan over medium heat, cook the prosciutto and 1 tablespoon of butter until the prosciutto is heated through and crispy at the edges. Add the Laughing Cow cheese, 1/4 cup of the shredded Swiss cheese, half and half, garlic salt and pepper. When cheese is melted and smooth, cooked chicken and pasta and stir to combine. Transfer to prepared baking dish. Sprinkle remaining 1/4 cup of shredded swiss cheese over the casserole evenly.

3. Melt the remaining tablespoon of butter in a small bowl the microwave. Add the panko bread crumbs and stir to combine.  Sprinkle over the top of the casserole. Bake for 10-15 minutes, until the casserole is heated through, the cheese on top is melted, and the buttered bread crumbs have crisped. Serve immediately.

Note: I really enjoyed this, and I am sure we’ll be making it again. I think broccoli might be a welcome addition to the rich casserole for the next time–something to think about, anyway.

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16 Responses to “Chicken Cordon Bleu Casserole”

  1. Mom

    AGAIN…..have I taught you nothing adding broccoli….how far you have strayed from my teaching

  2. Dianne

    Wow…This looks fabulous!

    As for photographing casseroles…If you figure it out let me know! Sometimes I’ve found that if you photograph them after they’ve been chilled they show up a bit better, but for the most part they just look like casserole, but I guess that’s the way it should be. 🙂

  3. Teri


    Aside from the broccoli nonsense–I think you guys should make this. It was really good, and I think you’d all like it. An up-sell on the good old ham and rice casserole. Or a spin on mac & cheese. Whatever.

  4. Teri

    @ Dianne

    Thanks for your comment. I guess I’ll just keep on taking the pictures I’ve been taking. 😉

  5. Ysobel

    Is there any leftover for me to bring home when I’m there? Haha.

  6. Teri

    We didn’t even HAVE leftovers of this one!

  7. Catherine

    This looks amazing. How much chicken is used?

  8. Teri


    I used about a pound of cooked chicken. Grilled chicken breast chunks are perfect, but you could use a shredded rotisserie chicken or even canned chicken, if you want.

  9. Catherine

    Thank you so much! I can’t wait to make it for my husband 🙂

  10. Steph Jacobson

    I made this for tonight for dinner, and it was really good! I didn’t have Laughing Cow cheese, so I used cream cheese instead. Both my husband and 3-year-old son cleaned their plates! Thanks for sharing.

  11. Teri

    @Steph Jacobson: Glad you liked it! Cream cheese would work too, like you found out, but the Laughing Cow cheese gives it a little more of a swiss-cheese flavor.

    Thanks for reminding me about this, I need to make this again soon!

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  13. Kim

    This was absolutely delicious! Everyone loved it and I can’t wait to enjoy the leftovers for lunch today!

  14. Jenn

    For taking casserole pictures make sure you have an untouched section, do not remove it from the pan, let cool and put it in the refrigerator for 4-24 hours. Then slice a cold piece from the untouched area and place on a dark (black) plate. It will stay stacked, and you will see the ingredients clearly on a dark plate.

  15. Jan Hulin

    This had good flavoe but WAS SO DRY!!! I thnk too much pasta… soaks up moisture. AND I used a the whole containr of half and half. HELP!!

  16. Teri


    I’ve never had that problem. It normally comes out fairly creamy. Is there any chance you used too much pasta? The recipe only calls for half a box. Otherwise, maybe you cooked it too long? The only other suggestion I have is that I do cook this in a fairly deep casserole dish. Maybe if it was spread too thin or in too shallow of a pan, it wouldn’t come out right. Let me know if you try it again!

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