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Creamy Chicken Cordon Bleu Casserole

Chicken

Creamy Chicken Cordon Bleu Casserole

This chicken Cordon Bleu casserole has all the creamy and wonderful flavor of the traditional dish with a little of the fat and hassle removed.

Ingredients

  1. 1 (8 ounce) package wide egg noodles
  2. 2 cups chopped cooked chicken breast
  3. 8 ounces cooked ham, cubed
  4. 8 ounces swiss cheese, cubed
  5. 1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup
  6. 1/2 cup 2% milk
  7. 1/2 cup light sour cream
  8. 2 tablespoons butter
  9. 1/3 cup seasoned bread crumbs
  10. 1/4 cup grated parmesan cheese

Directions

  1. Gather all ingredients.
  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
  3. 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.
  4. Top noodles with chicken, ham, and Swiss cheese.
  5. Mix together condensed soup, milk, and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.
  6. 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.
  7. Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes.
  8. Allow to cool slightly before serving.

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