Creamy Chicken Cordon Bleu Casserole
This creamy chicken Cordon Bleu casserole combines the delightful flavors of the traditional dish with reduced fat and hassle.
Equipment
- Casserole dish
- Large pot
- Skillet
- Mixing Bowl
Ingredients
Pasta and Proteins
- 1 package wide egg noodles 8 ounce
- 2 cups chopped cooked chicken breast
- 8 ounces cooked ham, cubed
- 8 ounces Swiss cheese, cubed
Sauces and Dairy
- 1 can reduced-fat, reduced-sodium cream of chicken soup 10.5 ounce
- ½ cup 2% milk
- ½ cup light sour cream
- 2 tablespoons butter
Toppings
- ⅓ cup seasoned bread crumbs
- ¼ cup grated Parmesan cheese
Instructions
Preparation
- Gather all ingredients.
- Preheat the 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 boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer noodles to the prepared casserole dish.
- Top noodles with chicken, ham, and Swiss cheese.
- Mix together condensed soup, milk, and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.
- Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole.
- Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes.
- Allow to cool slightly before serving.
Notes
This recipe offers a lighter take on a classic dish without sacrificing flavor.
Nutrition
Serving: 1casseroleCalories: 455kcalCarbohydrates: 30gProtein: 30gFat: 24gSaturated Fat: 12gCholesterol: 110mgSodium: 687mgPotassium: 411mgFiber: 1gSugar: 3gVitamin C: 10mgCalcium: 311mgIron: 2mg
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