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.
Prep Time::30 mins
Cook Time::40 mins
Total Time:: 1 hr 10 mins
Servings::6
Ingredients
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8 ounces egg noodles
1/2 cup butter
1/2 cup all-purpose flour
1 1/2 cups 1% milk
1/2 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons white wine
6 ounces shredded Swiss cheese
2 cups cubed cooked chicken
5 ounces diced ham
1 cup garlic butter croutons
1 tablespoon grated Parmesan cheese
1 tablespoon melted butter
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.
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.
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.
Remove from heat; stir in wine, shredded Swiss cheese, cubed chicken, and ham and mix well.
Stir cooked noodles and chicken mixture together in a large bowl until well mixed. Pour into the prepared casserole dish.
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.
Bake in the preheated oven until hot, bubbly, and lightly browned on top, 30 to 40 minutes.