Recipe Details

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

• 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

Description

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

2. 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.

3. 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.

4. Remove from heat; stir in wine, shredded Swiss cheese, cubed chicken, and ham and mix well.

5. Stir cooked noodles and chicken mixture together in a large bowl until well mixed. Pour into the prepared casserole dish.

6. 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.

7. Bake in the preheated oven until hot, bubbly, and lightly browned on top, 30 to 40 minutes.