Cordon Bleu Casserole is a family favorite with tender pasta, ham, chicken in a creamy swiss cheese sauce!

It’s kind of an easy lazy chicken type casserole and it is both fast and easy to make! The best part about this dish is that the simple sauce is homemade from scratch and contains no canned soup!

Cordon Bleu casserole on a plate

No Canned Soups

This is an easy and very yummy casserole I put together one evening for a family meal!  I was having a VERY hard time finding a casserole recipe that didn’t use “Cream of ___” soup in it… so I got creative and tweaked my favorite homemade cream sauce to have the flavors I was looking for!

The result?  This amazing Cordon Bleu Casserole!  You’ll want to make sure this easy casserole is a little bit extra ‘saucy’ before it goes into the oven as it thickens while it bakes and cools.

Cooking the pasta al dente (so it still has a bit of bite to it) will help keep your casserole from getting mushy.  To achieve an al dente pasta, you’ll want to cook it to the lower end of what the package says (if the packages say 9-11 min, cook only 9 min). Don’t forget to salt your pasta water!!

Swiss cheese has a strong flavor (which I adore!) and it’s kind of required in this recipe since it’s a cordon blue casserole!  My kids like it but I toned it down a bit by adding in a milder cheese along with the swiss.  If you like a stronger swiss flavor, you can use all swiss in this recipe!

Cordon Bleu casserole in a spoon

What Goes into a Cordon Bleu Casserole?

This Cordon Bleu Casserole starts with pasta and I like to use penne or another short shape that has curves or holes to scoop up the sauce!  Other great options include shells or rotini.

Next is chicken, this is a great way to use up leftover chicken but you can also use rotisserie chicken or even poached shredded chicken.  If you have a chicken breast on hand, poaching it is the perfect way to make shredded chicken to mix into this casserole! So easy and so good!!

You can buy an inexpensive ham steak to chop up for this recipe (or any kind of ham including leftover Crock Pot Ham).

Can this Cordon Bleu Casserole be Frozen?

I don’t suggest freezing casseroles that have a sauce with lots of dairy as dairy can take on a different texture once defrosted. If you want to freeze this recipe, I would suggest freezing just the casserole ingredients and making the sauce once you’re ready to bake it.

While this Cordon Bleu casserole cannot be frozen, it CAN be made ahead of time (up to 24 hours) so it’s perfect to put together on Sunday and enjoy Monday after work. If you’re lucky enough to have leftovers, they reheat really well (I often add a splash of milk or cream) for another meal throughout the week!

Did you love this Cordon Bleu Casserole? Be sure to leave a rating and a comment below!

Cordon Bleu casserole on a plate with parsley
4.85 from 13 votes↑ Click stars to rate now!
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Cordon Bleu Casserole! (No cream of anything soup in this!)

It’s kind of an easy lazy chicken type casserole and it is both fast and easy to make!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings



  • 2 tablespoons butter
  • 3 tablespoons flour
  • ¾ cup milk
  • 1 cup low sodium chicken broth
  • 2 teaspoons cooking sherry
  • 1 tablespoon dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon dried thyme leaves
  • ½ teaspoon pepper


  • 1 cup swiss cheese
  • 1 cup monterey jack cheese divided
  • 2 cups cooked chicken (use rotisserie or chicken breasts)
  • 4 ounces ham diced
  • 12 ounces uncooked pasta
  • 2 tablespoons butter melted
  • ½ cup Panko breadcrumbs


  • Preheat the oven to 350°F.
  • Melt butter in a saucepan over medium heat. Add flour and cook for 2 minutes stirring. Remove from heat and pour in chicken broth and milk.
  • Return to heat and stir while whisking until thick and bubbly. Add in sherry, dijon, Worcestershire, thyme, and pepper. Stir in swiss cheese.
  • Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham, ½ cup of Monterey jack cheese, and sauce. Pour into a large casserole dish.
  • Combine melted butter, Panko bread crumbs, and remaining ½ cup of cheese. Sprinkle over top of casserole.
  • Bake uncovered for 25-30 minutes or until hot and top is lightly browned. Serve immediately.
4.85 from 13 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 621 | Carbohydrates: 52g | Protein: 35g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 102mg | Sodium: 558mg | Potassium: 395mg | Fiber: 2g | Sugar: 3g | Vitamin A: 625IU | Calcium: 346mg | Iron: 2.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. EASY AND TASTY! I was looking for a can-free recipe and this did not disappoint. Flavorful and hearty. Looking forward to enjoying the leftovers for lunch tomorrow. I used half a pound of rotini pasta and added a little more butter so the roux wouldn’t be dry.5 stars

  2. This recipe has very little sauce for 12oz of pasta. I adjusted sauce to make 3 cups total. I added both the swiss and monterey jack cheeses in cream sauce. I eliminated the sherry and doubled the dijon. After these changes the casserole was good.3 stars

    1. I am glad that you enjoyed the recipe after putting your own unique spin on it. Your way sounds delicious!

  3. Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

  4. Thank you for a recipe that doesn’t contain “cream of” soup! It seems these recipes are becoming a little easier to find. Should the cheese in the recipe be shredded or cut into chunks? I will use chunks of ham, as we like to bite into them and get lots of that good ham flavor. This sounds like a really good recipe, and not as fussy as some I’ve seen. Thank you very much.

  5. I have made this 3 times now.

    I made it the first and this last time with 3oz of diced ham and the second time i used the deli meat ham.

    I have to say that both times i used the diced ham vs the deli ham it tasted much better. With the deli ham I couldn’t taste the ham flavoring in it. I also used 1% milk the last two times and the first time i used heavy whipping cream mixed with the milk, half of each. I will say that the milk/heavy whipping cream gave it a creamier flavor. The milk alone was good too but i like my sauces very creamy. I also used fresh time the second time and it tasted just as good.

    This is a really good dish and I LOVE that it doesn’t have “cream of” soup in it. This is one that will be staying on my menu list!!

  6. Little confused. List of ingredients is 1 c Swiss, divided and 1 c Monterey Jack. The instructions say to mix Swiss into sauce, as the entire 1 c? Instructions for mixing together casserole, says to add 1/2 c Monterey Jack; and add remaining 1/2 c of cheese to bread crumbs for topping. Should it be a total of 1 c cheese, or is the Monterey Jack the cheese to be divided? This recipe sounds so good and I’m happy it doesn’t require the Cream of……soup. Thanks.

    1. The monterey jack is divided. You are going to add the full 1c of swiss cheese in step 3 into the sauce and stir 1/2 of the monterey jack into the noodles. The remaining 1/2 c of monterey jack is part of the topping. :)

  7. This looks so good! I LOVE chicken cordon bleu! I am definitely going to try this. I will probably use diced ham since deli ham I”m not a fan of. I like that there is no cream of soup in this too!

    Thanks for sharing.

      1. I don’t use alcohol, either, and I will use the same amount of chicken broth, in addition to what is already in the recipe.I have also known people to use apple or white grape juice, if they want a little sweetness.
        Thank you for a recipethat doesn’t use “cream of” soup.

  8. I am gonna try this without the flour in the sauce and use the cream soup substitute that I have that uses Arrowroot instead of cornstarch,, we are wheatfree but this sounds great and would work with rice noodles..