Easy Chicken Cordon Bleu Bake Recipe

Easy Chicken Cordon Bleu Bake Recipe
While there are many versions of Chicken Cordon Bleu, the classic seems to be a chicken breast topped with a thin slice of ham and a chunk of Swiss cheese; it is rolled, dipped in crumbs, and baked or fried. A cream sauce usually accompanies this dish. Easy Chicken Cordon Bleu Pasta Bake incorporates all of these components, along with pasta, for a delicious one-dish meal. Obviously it isn’t the classic version, but it is much easier and quick enough that it can be served on a weeknight. Actually, it can be made the day or night before and baked just before it’s time to eat.
The inspiration for this dish came from Kari Coates, a busy beauty and nail salon owner, who finds time to make this for her family often; it’s one of their favorite dishes, and it needs only a tossed salad as an accompaniment.

16 Servings

1 pound penne pasta, cooked al dente and drained

1 8 oz. package cream cheese, softened
1 10 3/4 ounce can condensed cream of chicken soup
2 cups milk
3 cups grated gruyere or Swiss cheese, divided

2 cups lean ham , diced (about 1/2 pound)
2 to 3 cups cooked chicken breast, cut into 1/2" chunks (about 1 pound)

1 cup panko breadcrumbs, or other dry bread crumbs
  1. Preheat oven to 350°.
  2. Place the pasta in a large bowl.
  3. Mix the cream cheese, soup, and milk (blender or food processor is fastest, but a whisk works just fine).
  4. Stir in the half of the gruyere cheese and mix it with the pasta along with the ham and chicken.
  5. Spread the mixture evenly in a 9 x 13" casserole dish.
  6. Sprinkle the remaining cheese over the top and scatter the breadcrumbs over the cheese.
  7. Bake 30-40 minutes or until bubbly.

Amount Per Serving
Calories 405 Calories from Fat 212
Percent Total Calories From: Fat 52% Protein 24% Carb. 23%

Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 13 g
Cholesterol 104 mg
Sodium 594 mg
Total Carbohydrate 23 g
Dietary Fiber 0 g
Sugars 0 g
Protein 25 g

Vitamin A 17% Vitamin C 5% Calcium 0% Iron 10%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.