Chicken Cordon Bleu Casserole

Recipe by PSU Lioness
READY IN: 50mins




  • Preheat oven to 375.
  • 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.
  • 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.
  • Stir chicken and ham into the soup mixture.
  • In the pan used to cook the chicken, heat the olive oil over Medium/High heat. Add the peppers and saute for 5 minutes.
  • Stir peppers into the chicken/ham/soup mixture until well combined.
  • Stir the cooked penne into the chicken/ham/soup/pepper mixer and mix gently until combined.
  • Spray a large glass baking dish with cooking spray and pour the mixture into the dish. Spread it out evenly.
  • Layer Swiss cheese on top of the chicken/soup mixture (or sprinkle cheese evenly over the top if using shredded).
  • In a small bowl, add Panko.
  • Pour melted butter over Panko and mix around until the crumbs are moist.
  • Sprinkle the crumbs over the cheese.
  • Cover with foil and bake 30 minutes until cheese is melted and chicken/soup mixture is hot.
  • Uncover and turn oven to broil. Broil until the crumbs begin to brown (about 5 minutes).