Chicken Cordon Bleu Casserole
Chicken cordon bleu casserole is creamy indulgence with the salty hints of ham, plenty of cheesy goodness and a crispy topping to pull it all together.
Servings 10 Servings
- 12 ounces dry egg noodles
- 2 cans condensed cream of chicken soup
- 3 cups chicken cooked and cubed
- 16 ounces regular sour cream
- 1 cup ham diced
- 1 cup swiss cheese shredded
- 1 1/2 cups panko bread crumbs
- 1/3 cup butter melted
- 1/4 teaspoon dried thyme leaves
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
Cook pasta according to its package instruction just until pasta is al dente. Drain pasta.
In a medium mixing bowl, mix cream of chicken soup (straight from the can-undiluted) and sour cream. Add chicken, ham, swiss cheese and cooked and drained noodles, then fold until everything is evenly coated. Pour into prepared baking dish.
In a small bowl, mix the panko and melted butter. Sprinkle evenly on the top of the casserole.
Bake in preheated oven for 25-30 minutes or until the casserole is heated through.
If topping hasn't browned, place under broiler, watching carefully, and broil just until topping is golden brown.
Serving: 1/10 of the recipe | Calories: 490kcal | Carbohydrates: 37g | Protein: 21g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 114mg | Sodium: 798mg | Potassium: 277mg | Fiber: 1g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 1.6mg