Chicken Cordon Bleu Pasta Bake

This Chicken Cordon Bleu Pasta Bake combines tender chicken, diced ham, broccoli, and penne pasta in a creamy Swiss cheese sauce. It’s a hearty casserole with the flavors of chicken cordon bleu, made easy with cooked chicken and a simple stir-together sauce.

I love using rotisserie chicken and leftover ham for this dinner. Add a bowl of Cucumber Tomato Salad on the side, and you’ve got a cozy meal with something fresh and crunchy to balance all that creamy goodness!

An Easy Chicken Cordon Bleu Casserole With Pasta

Classic chicken cordon bleu brings together chicken, ham, and cheese. This pasta bake takes those familiar flavors and turns them into a family-style casserole.

There’s no stuffing or rolling chicken breasts here. Instead, cooked chicken and ham get folded into a creamy sauce with pasta, broccoli, and shredded Swiss cheese.

The broccoli cooks in the same pot as the pasta, and the sauce comes together in a mixing bowl. A couple of simple shortcuts make this dinner easier to get into the oven.

Ingredients Needed

Here’s the basic list of ingredients you’ll need in order to make this chicken cordon bleu pasta. As always, you can find the full ingredient list in the printable recipe card below.

• Penne pasta: Start with 8 ounces of dry pasta. Rotini also works well.
• Broccoli: Cut the florets into small pieces so they mix easily throughout the casserole.
• Butter: Melt it before mixing the sauce.
• Cream of mushroom soup: This forms the base of the creamy sauce. Cream of chicken soup is an option, too.
• Sour cream: Adds richness and a little tang.
• Chicken broth: Helps loosen the sauce so it coats the pasta.
• Whole grain mustard: Adds tang to balance the rich ingredients.
• Salt, garlic powder, and black pepper: Season the sauce.
• Cooked chicken: Rotisserie chicken is a convenient shortcut. Shred it into bite-size pieces.
• Cooked ham: Cut into small cubes. This is a great way to use leftover holiday ham!
• Swiss cheese: Shred it so it mixes evenly into the casserole.

How To Make Chicken Cordon Bleu Pasta Bake

Thanks to rotisserie chicken, this casserole is so easy to put together! In a pinch, you can use canned chicken as well. I’ll walk you through the process of how to make this super yummy casserole. 

Cook The Pasta & Broccoli

Cook penne pasta according to package instructions until al dente, meaning tender but still slightly firm. Add chopped broccoli florets to the boiling pasta water in the last 3-4 minutes. Drain pasta and broccoli in a colander and set aside.

PRO TIP: Don’t overcook the pasta at this stage. It will continue softening as the casserole bakes.

Mix the Creamy Sauce

While the pasta cooks, combine the melted butter, cream of mushroom soup, sour cream, chicken broth, mustard, salt, garlic powder, and black pepper in a large mixing bowl.

Whisk until the ingredients are evenly combined.

Assemble Casserole 

Add in the cooked chicken, cubed ham, drained pasta, and broccoli to the sauce. Stir until everything is coated, then fold in the Swiss cheese.

Pour the creamy pasta mixture into the prepared casserole dish. 

Cover and Bake

Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 10 minutes, until bubbly in the center, the center of the casserole should reach 165°F.

Serve warm and enjoy all that creamy, cheesy goodness!

What Kind of Chicken Should I Use?

Use fully cooked chicken for this recipe. Rotisserie chicken keeps the prep easy, but leftover baked or roasted chicken works, too.

Shred or chop it into small pieces so you get chicken throughout the casserole. The baking instructions are designed to heat cooked chicken, not cook raw chicken.

Can I Use Leftover Ham?

Absolutely! Thick slices of leftover ham can be cut into small cubes and stirred right into the pasta.

You can also use a cooked ham steak. Thin sandwich slices won’t give you the same hearty pieces of ham, so thicker-cut ham is the better choice here.

Recipe Substitutions and Variations

It’s so easy to customize by using different types of pasta, cheese, or adding in vegetables or different seasonings!

• Cream of chicken soup: Use in place of the cream of mushroom soup.
• Different cheese: Gruyère, provolone, or smoked Gouda can replace the Swiss cheese. Each will give the casserole a different flavor.
• Rotini pasta: Use instead of penne and cook to al dente before assembling.
• Spinach: The original recipe offers 2 cups of spinach as an alternative to broccoli. Sauté it first and drain away excess moisture before adding.
• Frozen broccoli: Thaw and drain well before using so it doesn’t add excess water to the casserole.

Tips for A creamy pasta bake

Measure the pasta before cooking. This recipe uses 8 ounces of dry pasta, not a full 16-ounce box. Doubling the pasta without adjusting the other ingredients will change the balance of the dish.

Drain the pasta and broccoli well. Extra cooking water can thin the sauce.

Keep the foil on for the first 30 minutes. This helps the casserole heat through without drying out on top.

Use small pieces of chicken, ham, and broccoli. You want a little of everything in each serving.

Check the center before serving. Bubbling edges alone don’t tell you whether the middle is hot, especially when baking a refrigerated casserole.

Make Ahead and Storage

Can I Make It Ahead?

Yes! Assemble the casserole up to a day ahead, cover, and refrigerate promptly.

Bake at 350°F, keeping it covered for the first part of cooking. A cold casserole may need additional time beyond the original 40 minutes. Check that the center reaches 165°F, then uncover toward the end.

Use a baking dish suitable for going from the refrigerator into the oven, following the manufacturer’s instructions.

Can I Freeze Chicken Cordon Bleu Pasta Bake?

You can freeze the assembled casserole before baking for up to 3 months.

Use a freezer-safe baking container and wrap it tightly. Thaw completely in the refrigerator before baking. Allow extra baking time if the casserole is still cold, and check the center temperature before serving.

The creamy sauce may have a slightly different texture after freezing and thawing.

How Long Do Leftovers Last?

Divide leftovers into shallow, airtight containers and refrigerate within 2 hours. Enjoy within 3 days.

If you’re using leftover chicken or ham to make the casserole, account for how long those ingredients have already been refrigerated. Making a casserole doesn’t reset their storage time.

How To Reheat

For individual servings, place the pasta in a microwave-safe dish, cover loosely, and heat in short intervals. Stir between intervals when possible so it heats evenly.

For a larger portion, cover an oven-safe dish with foil and reheat at 350°F until hot throughout.

With either method, reheat to 165°F. If the pasta looks dry, add a small splash of chicken broth before reheating.

What To Serve With Chicken Cordon Bleu Pasta Bake

With chicken, ham, pasta, and broccoli already in the casserole, you don’t need an elaborate side dish.

My Cucumber Tomato Salad is a fresh pairing for the creamy sauce. A simple green salad also works well.

For a dinner with an extra vegetable side, try my Honey Glazed Carrots.

I hope this chicken cordon bleu pasta bake gives you a delicious new way to use that leftover chicken and ham! Leave a rating and comment below and let me know how it turned out.