Chicken Cordon Bleu Casserole

READY IN: 50mins
Recipe by PSU Lioness

I wanted chicken cordon bleu one night but I didn't feel like doing everything that is involved in making it. So I got some inspiration from a few recipes and came up with this one. My husband and son both had thirds! This is comfort food at it's best!

Top Review by Darcy Skye

I have to admit I chose this recipe for 2 reasons: 1) I am a fellow PSU gal myself and 2) this one had white wine which I always use when making my regular cordon bleu. Even though this does take longer to make than my normal short cut version, it is well worth it!!! It yields a lot more servings and this way we have leftovers for work the following day. The only change I made was I added a bunch of shredded swiss to the mixture and to the breadcrumbs. I did use regular swiss slices on top and LOVED the layer of cheese it created. Great job Lioness :)

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Season the chicken with salt and pepper, to taste. Cook the chicken in a large skillet over Medium/High heat until it is no longer pink. Remove from heat, drain and set aside.
  3. In a large bowl, mix the cream of chicken soup, cream of celery soup, milk, white wine, garlic powder and seasoned salt. Whisk until well combined.
  4. Stir chicken and ham into the soup mixture.
  5. In the pan used to cook the chicken, heat the olive oil over Medium/High heat. Add the peppers and saute for 5 minutes.
  6. Stir peppers into the chicken/ham/soup mixture until well combined.
  7. Stir the cooked penne into the chicken/ham/soup/pepper mixer and mix gently until combined.
  8. Spray a large glass baking dish with cooking spray and pour the mixture into the dish. Spread it out evenly.
  9. Layer Swiss cheese on top of the chicken/soup mixture (or sprinkle cheese evenly over the top if using shredded).
  10. In a small bowl, add Panko.
  11. Pour melted butter over Panko and mix around until the crumbs are moist.
  12. Sprinkle the crumbs over the cheese.
  13. Cover with foil and bake 30 minutes until cheese is melted and chicken/soup mixture is hot.
  14. Uncover and turn oven to broil. Broil until the crumbs begin to brown (about 5 minutes).

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