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My review
Creamy Chicken Cordon Bleu Casserole
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Felicia
"This is a second version of another member's yummy casserole. It has all the creamy and wonderful flavor of chicken cordon bleu with a little of the fat and hassle removed."
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Ingredients
55 m servings 455Original recipe yields 8 servings (1 9x13-inch dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
- Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
- Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
- Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 84104 Ratings
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Most helpful positive review
2/9/2013
I changed this up just a touch. I used regular cream of chicken soup because that was all I had and I added some fresh ground pepper to the "sauce". I mixed the egg noodles, ham, chicken, swiss ...
Most helpful critical review
4/11/2013
This was pretty good as a quick recipe to use up some leftovers, but the older I get, the less I can stand canned cream of anything soup. It just tasted like... soup. Salty soup. I added dijon t...
Most helpful
Most positive
Least positive
Newest
2/9/2013
I changed this up just a touch. I used regular cream of chicken soup because that was all I had and I added some fresh ground pepper to the "sauce". I mixed the egg noodles, ham, chicken, swiss ...
2/22/2013
This is the best "pasta" casserole I've had in my life. It was so good that I called my best friend half way through dinner to tell her she needed to make this. I used shredded Swiss cheese inst...
2/9/2013
Wow! This was really good. We have three eaters here, and I award stars by the number of thumbs up. Six thumbs were counted. Unfortunately there is a five star max on this site. I used the...
4/22/2013
OK, so , when I read these reviews I always think "if they changed it, how can they rate it so high?". Now I know why. This is a great dish. I loved it. My family loved it. Here's the thing,...
3/2/2014
This recipe was delicious! I love Chicken Cordon Bleu and I love pasta.. so, it just made sense. Like a few others who have posted reviews, I too used the normal chicken of cream soup. I also...
4/11/2013
This was pretty good as a quick recipe to use up some leftovers, but the older I get, the less I can stand canned cream of anything soup. It just tasted like... soup. Salty soup. I added dijon t...
2/10/2013
This was really tasty - my family enjoyed it! However, I didn't use the low fat/fat free versions of the ingredients, I used the full-calorie items. I made half a recipe and that is enough to fe...
5/13/2014
Pretty good and easy to make, and I had a block of swiss cheese to eat up before it went bad. I didn't have egg noodles so I used elbow mac instead, and it turned out just fine. I also mixed e...
2/26/2013
Very good recipe. I did not use the low fat soup, double the bread crumb topping. I did not use bread crumbs, I used Ritz crackers crushed up in place of bread crumbs. It gets a 6 star in my b...