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Chicken Cordon Bleu Casserole

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Chicken Cordon Bleu Casserole gives you that rich, creamy flavor of chicken, ham, creamy pasta, and cheese that is ready to be served up to your family in under 10 minutes.


Chicken Cordon Bleu Casserole reminds me of the classic chicken cordon bleu. Without all the headaches of stuffing the chicken, the ham and swiss cheese, along with the pasta, makes such a great flavor everyone will love.

Instant Pot Chicken Pot Pie Casserole and slow cooker olive garden pasta are some of my favorite Go-To Meals.


Ingredients for Chicken Cordon Bleu Casserole

  • Rotini Pasta: One box or 16 oz.
  • 1 pound Boneless Chicken: Use boneless chicken breast or thighs.
  • 1/2 Pound Cubed Ham: We cut up a ham steak, but you can also use deli ham.
  • 8 oz Shredded Swiss cheese: we shred the cheese at home to prevent clumping.
  • 4 oz Gouda cheese: Shred the cheese.
  • 1 Cup Heavy Cream: Can substitute with half and half or full-fat milk.
  • 3 Cups Chicken Broth: You can use better than bullion or broth.
  • Spicy mustard: 1 Tsp of your favorite spicy mustard.
  • Garlic powder: Garlic Powder or minced garlic.
  • salt
  • pepper

For Topping:

  • 2 Tbsp Butter
  • Panko Bread Crumbs.

Step by Step Directions for Chicken Cordon Bleu Casserole

Step 1: Pasta in the Instant pot

Pour uncooked pasta into your instant pot and cover it with 3 cups of chicken broth.

Place thin chicken strips and ham on top.


Step 2: Add Seasonings

  • Sprinkle seasonings and dijon mustard on top.
  • Place the pressure cooker on Manual High Pressure for 10 minutes.

Step 3: Cook

  • Do a quick release.
  • Pour in the heavy cream and add the cheese.
  • Stir until creamy and smooth.
  • Make sure the cheese is melted.

Step 4: Optional Topping

  • In a small pan, melt butter and add panko breadcrumbs; stir until all are toasty and golden brown, about 2-3 minutes.
  • Sprinkle on top of cordon blue. Enjoy!

Oven Directions:

  • Preheat oven to 350 degrees:
  • In a saucepan, melt 2 tbsp butter over medium heat and add 2 tbsp flour, making a roux.
  • Pour the heavy cream and chicken broth and bring to a low boil until thick.
  • Add seasonings, mustard, and cheese.
  • Use Chicken: like a rotisserie chicken, add a layer of chicken and Ham.
  • Cook pasta according to the directions on the box.
  • Mix cooked pasta and pour it into a casserole baking dish.
  • Top with toasted panko bread crumbs.
  • Pop it in the oven and Bake for 30 minutes.
  • Remove and serve

For Slow Cooker:

  • Place uncooked chicken breast in the slow cooker.
  • Top with 1 cup heavy cream and 1 Cup chicken broth.
  • Add seasonings, Ham, and cheese.
  • Cook on high for 2 hours or low for 4 hours.
  • Cook pasta according to the directions on the box.
  • Mix cooked pasta into the slow cooker.
  • Top with toasted panko bread crumbs.
  • Remove and serve

Tips and Tricks

  • If using slow cooker directions, you can use a can of cream chicken soup in place of the chicken broth and the heavy cream.
  • You can use already-cooked chicken like a rotisserie for this recipe.

Frequently Asked Questions

Can I Use Pre-Cooked Shredded Chicken For The Cordon Bleu Casserole

Yes! If you have some leftover chicken that you want to use up, feel free to opt for pre-cooked chicken. Rotisserie chicken works well, or if you enjoy batch-cooking chicken, go that route. You don’t want it to be heavily seasoned.

Can I Freeze Cordon Blue Casserole

You can freeze this casserole. With sauces that have dairy, you want to be aware that as it freezes, you run the chance of it clumping and breaking down a bit. So the texture could be slightly off. So attempt if you want to.

How to store leftovers.

Store in an airtight container in the fridge for 5 days.

How to reheat leftovers

Reheat in the microwave or stovetop.

More Recipes:

Chicken Casserole

Instant Pot Chicken Cordon Bleu Casserole

Yield: 6
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Chicken Cordon Bleu Casserole gives you that rich, creamy flavor of chicken, ham, creamy pasta, and cheese that is ready to be served up to your family in under 10 minutes.


  • 16 oz rotini pasta
  • 1 pound boneless skinless chicken breast
  • 1 pound Cubed Ham
  • 8 oz Swiss cheese
  • 4 oz Gouda cheese
  • 8 oz heavy cream
  • 3 cups chicken broth
  • 1 tbs spicy mustard
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbs butter
  • 1 cup panko breadcrumbs


  1. Pour uncooked pasta into your instant pot cover with 3 cups chicken broth.
  2. Place thin chicken strips and ham on top.
  3. Sprinkle seasonings and spicy mustard on top.
  4. Place on Manual High Pressure for 10 minutes.
  5. Do a quick release.
  6. Pour in the heavy cream and add the cheese.
  7. Stir until creamy and smooth and all cheese is melted.
  8. In a small pan melt butter and add panko breadcrumbs stir until all are toasty and golden brown about 2-3 minutes.
  9. Sprinkle on top of cordon blue. Enjoy!


For Slow Cooker:

  • Place uncooked chicken breast in the slow cooker.
  • Top with 1 cup heavy cream and 1 Cup chicken broth.
  • Add seasonings, Ham, and cheese.
  • Cook on high for 2 hours or low for 4 hours.
  • Cook pasta according to the directions on the box.
  • Mix cooked pasta into the slow cooker.
  • Top with toasted panko bread crumbs.
  • Remove and serve

Oven Directions:

  • Preheat oven to 350 degrees:
  • In a saucepan, melt 2 tbsp butter over medium heat and add 2 tbsp flour, making a roux.
  • Add the heavy cream and chicken broth and bring to a low boil until thick.
  • Add seasonings, mustard, and cheese.
  • Add cooked Chicken: like a rotisserie chicken, add a layer of chicken and Ham.
  • Cook pasta according to the directions on the box.
  • Mix cooked pasta and pour it into a casserole baking dish.
  • Top with toasted panko bread crumbs.
  • Pop it in the oven and Bake for 30 minutes.
  • Remove and serve

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 663Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 186mgSodium: 1670mgCarbohydrates: 31gFiber: 2gSugar: 4gProtein: 52g

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  1. This looked delicious! I cooked it for 12 minutes on the poltry setting with a QR and it was great. The pasta was a bit AL dente but my the time it was melted together it was perfect! I did melt the cheese over low heat on the stove top while the IP was going and then mixed it all together. I assume this saved time. (I used the same, now empty, cheese pot to toast the crumbs.) My pasta did not stick to the bowl, maybe because I sprayed it first? It was yummy!!

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  3. Normally I would cook pasta for 3-4 minutes. Won’t it just be mush after 25 minutes? This looks so good–I want to make sure I understand the directions so it turns out delicious!

  4. Your other casserole says cook pasta for 5 min on manual and this one says 25 mins! Why such a big variation? About to get started.

    Thank you!

  5. I just made this and it was wonderful!! A family hit, all around. I used Turkey ham and I had Turkey bone broth that I used. I had trouble with the pasta sticking to the bottom, but I’ve perfected a way to trick the pot into pressurising after I open it and scrape the bottom. 😉 I think I’ll half the recipe next time. I think this made about 12 cups lol! The three of us ate huge amounts and then still had a ton left over. Thank you so much for this recipe. Oh and I cooked it for 8 minutes on high. And the pasta was perfect.

  6. My husband loves Chicken Cordon Blu, so thought I’d give it a shot, and this recipe didn’t disappoint. From being from Wisconsin, I used some specialty cheese instead of Swiss, which I didn’t have. Thank you for sharing, it was delicious!

  7. I’m not sure what I did wrong but this came out way too cheesy. I used shredded Swiss and sliced Gouda. It was still good but not creamy like I was expecting.

    1. I think it’s called for too much Swiss cheese. I only put 6 oz and I thought that was a lot. I did do the 8oz. Of Gouda. My pasta stuck to the bottom and was over cooked. It still tasted great though.

  8. This was delicious! I halved the recipe and cooked on manual for 15 minutes. The pasta was just right and the chicken was cooked perfectly. This recipe is a keeper!! Thank you!

  9. Way too cheesy… used exact ingredients with the exception of the cream, which I ended up using over 16oz. Still not quite creamy enough, but it was DELICIOUS!!!

    1. Did you ever find out if it had to be thawed or frozen? Wanted to make this today but not sure if the chicken will be thawed by the time I want to cook supper!

  10. I made this tonight. It was really good, but my noodles stuck to the bottom and burnt. Do you know where I went wrong?

  11. According to you King ranch chicken dish, you used a 5 minute cook time without browning the chicken and cubed…. Not thin strips like this recipe.

    Rotini has a stove top time of 4_7 min. I used 5 min for this recipe and it was on the high end of done.

    The overall flavor was great. Not too cheesy in my opinion.

  12. I had really thick chicken breasts (thawed) so I cut them into strips. I also used pre-diced (so much smaller pieces) ham. I used the poultry button, but only 20 minutes. Based on other comments, I only used about half the cheese I’d grated, because once it melted it was really cheesy enough overall.

    This was so good, Spouse agrees, it’s going into regular rotation. Thanks so much!

  13. I followed this exactly as written, but my pasta stuck to the bottom… any ideas what went wrong? Tastes yummy though!! ?

  14. Whoa, way too much cheese, not enough liquid in my opinion. I agree it was delicious but everthing congealed into one big cheese ball when cooling down on our plates making it no longer appealing to eat. I’ll try again with mlaybe 4oz. Gouda, 8oz. Swiss and perhaps 16oz. of heavy cream if it looks like it’s not creamy enough.

  15. All the recipes for cooking pasta say to use 4 cups of liquid but this only calls for 2 cups of broth. Will this be a problem?

  16. Super tasty, but very cheesy. Couldn’t quite get a creamy texture, but the taste was good. The pasta did stick to the pan some, and it was kind of hard to stir.

  17. I changed the recipe a bit to address some of the issues that others were having. I sprayed the pot with nonstick spray before I put anything in it, added the broth and noodles, then stirred before laying the chicken and ham on top. I also decreased the swiss to 8oz, kept the gouda to 8oz, and added an extra cup of milk with the heavy cream. Because my husband and I like a little bit more zip to our cordon blue, I increased the mustard to almost 2T. It was delicious!

  18. I read somewhere that when cooking with the IP, you should always put meat at the bottom. Noodles don’t have to be covered in liquid because of the steam from the pressure, so they’re fine on top. Maybe this will help with some of the sticking people have described. I haven’t made this yet, but looks fabulous.

  19. I’ll make this again but make some modifications to our taste. I’ll cut the cheese to a quarter of what the recipe calls for, change the cream to milk and triple that to make it creamier, and I’ll double the mustard.

    I thought the noodles cooked perfectly in the recommended time, and I liked the panko on top, too.

  20. Delicious!!! I made this tonight following the directions except for using a little more than half the cheese based on other comments. Oh, and I did melt the cheese in a saucepan with the cream so it could melt while the instant pot was cooking. The noodles did stick some, but I didn’t spray my pot either. But the chicken was done and soft, and my noodles were perfect, not mushy! Hubby and six-year-old loved it too! It’s a keeper.

  21. Made this tonight and it was ok, definitely too cheesy like people said and not creamy at all even though I added more milk and broth to help loosen it up. I may try this again but make a roux and melt the cheese in it that way to get the texture I was looking for. The toasted Panko on top was a nice touch!

  22. This was really good! The 15 timeframe was perfect. I did cut the meat down to 1lb and cut the cheese down by 1/3. Thanks

  23. Made this tonight. It was AWESOME! From all kids and my husband all I heard at the table was “mmmmm this is so good!”
    I did cut the swiss to 8oz as some comments recommended and I have a family that can EAT lol so I used like 2.5 pds chicken and 2 pds ham but kept the rest the same. I took advice of comment and also melted the cheese on stovetop which I think was easier than it would have been stirring in to melt.
    Thank you for sharing! I really loved it!

  24. Good flavor…WAY WAY WAY too much cheese. Cut by half…maybe even 3/4’s. Substitute half & half for heavy cream…

  25. I just learned that I hate Gouda! Also waaaaay too much cheese! Gouda is a very over powering flavor. You add the cheese at the end anyway. Add 4 oz of swiss and 2 oz of gouda and stir. Add cheese slowly and stir. Add a little milk until you get that nice creamy consistency. Otherwise it will be a put of cheesy glue!

  26. My son wants this for his birthday dinner but I will have 10 people. Have you ever doubled the recipe?

  27. I had leftover mozzarella (14oz) and bleu cheese (3oz) that I wanted to use up, so I swapped those in for the swiss, gouda, and heavy cream. Also left out the pasta and cooked up a spaghetti squash in the IP before doing the chicken. While the chicken was cooking I was able to shred the squash and add it into the chicken during the “add in cheese” step. we’ve been eating it with a handful of wilted spinach. delicious!

    I’m going to try it next time with ricotta and blue cheese as my partner doesn’t like swiss.

  28. The ingredient list states 3 cups chicken broth but the instructions state 2. Im currently making this so I guess I’ll figure it out lol

  29. I have some left over baked chicken….could I use th that and reduce the cooking time enough to get the noodles cooked?

  30. I have an Instant Pot Duo and I halved the recipe, if anyone wondered how that would work. It came out yummy, cheesy, and creamy. It was easy and came together quickly.

  31. I cut the cheese in half and used 12 oz of pasta at 10 minutes. It’s was good. Noodles were cooked enough and not overdone. Added some of my own spices and seasonings. Would make again that way.

  32. The recipe was updated after I made it. I agree with the changes. I think the way the recipe stands now it will be perfect. It was delicious and super cheesy. The addition of an additional cup of chicken broth (was 2 but now 3 cups) I think will help the pasta not to clump together or stick to the bottom. My family of 4 had this for dinner and then the kids, to my dismay, ate all the leftovers a few hours later!! I was looking forward to leftovers for lunch. I will definitely make this again. It was also super easy to make and didn’t take a lot of time.

  33. I made it as described except that I melted the cheese and mixed in the cream and mustard in a sauce pan over the stove. My IP Ultra was slow to come up to pressure, and I was lucky I checked on it. The display read “burn”. I opened it up and found that the pasta was cooked perfectly and the chicken ranged on 175° to 185°. There were a few pieces of chicken that were a little brown but still not burnt. I served it and it came out great.

    The burnt display comes up if food is burnt in the bowl or there is not enough liquid. According to Redit, it will never come to pressure in this state (there was nothing in the manual so I needed to Google it). Do you think I need to add more liquid? Maybe another cup of broth?

  34. This was the first recipe I made with my new instant pot, we loved it turned out great. I sprayed the bottom of the pot with non stick cooking spray. We will have this again but no time soon really rich and had enough for days lol since just the 2 of us.I love your site th for the great recipes.

  35. This was my first InstantPot recipe and it was SO good! I used 10oz fat free half & half instead of the heavy cream (I used a little extra to make it more creamy) and only used 4oz of each cheese. Less calories and the texture was perfect! My chicken was a little chewy– not sure yet how to fix this as a new InstantPot user. Will be making again!

    1. I don’t have an instapot, but wanted to use a crock pot. Do you think this would work? What changes need to be made?

  36. After reading the replies, I cut both cheeses in half, sprayed the bottom of the pan, and added 1 cup of milk in addition to the cream. It didn’t stick to the bottom and the additional milk gave it a creamy texture. The family liked it!

  37. This recipe is fantastic. I did it in a slightly different way. In previous Instant Pot recipes I’ve made, penne pasta has cooked much faster for me, so I was concerned about the 25 minute cook time. What I did, is I cut the chicken into small cubes and sautéed it in olive oil and lots of garlic type spices in the Instapot. Then I added the dry pasta and the chicken stock. Cooked it at high-pressure for 6 minutes. Quick release. It was perfectly al dente. Nothing stuck to the bottom. I added the shredded cheeses and with the amount of cheese in the original recipe, it is good and gooey. So delicious. Instead of cream, I cheated and used a bottle of 410 mL fat-reduced Classico Alfredo sauce. This turned out so good, will make many times over.

  38. This was a really good recipe. I used bowtie pasta. Excellent flavor, heated up well in the oven the next day. However, I may try another topping in place of the bread
    Crumbs. I will also cut recipe in half as it was way too much for two people.

  39. Pretty much followed reviews, extra cream/milk, not quite as much cheese although I did add a couple of spoons of cream cheese and a couple pinches of shaved parm as well. Also added a dash of garlic powder, white pepper and ground mustard because I can’t cook without seasoning! My pasta came out perfect, as was the chicken after 5 minutes on manual and qr. I also the in a couple handfuls of torn up spinach street the qr bc I needed to see something green on my plate lol!
    Mine is VERY creamy and perfectly cheesy. This is only my 2nd meal in my IP, and I’m excited it came out so well!
    Thanks for a great recipe!

  40. Do you need to cut the chicken, ham, and cheeses up? I have sliced swiss, sliced ham, and whole chicken breasts?

  41. Made this tonight and it was very good! Even though I sprayed the pan the noodles still stuck so that was a bummer. I doubled the heavy cream, used low sodium chicken broth and melted it in a separate pan. Definitely will be making it again.

  42. Chicken Cordon Bleu has a blue cheese ribbon inside… I don’t see bleu cheese on your ingredients. Has anyone tried it with bleu cheese?

  43. Made this tonight and it was sooo good!!! I did add some seasonings just because I like a lot of flavor. But this is definitely going in the meal rotation.

  44. Giving this a try tonight for the first time… Love Chicken Cordon Blue and this will be the second variation that I’ve tried hope this turns out as well as everyone is saying.

  45. I had a problem with this recipe. I used mozzarella instead of gouda and followed it to a tee. The problem? It was not creamy but full of string cheese. I wound up using another 2 cups of milk approximately to make it creamy. Also, I only cooked it on hi for 8 minutes otherwise the rotini would have been way overdone for my taste. The chicken was cooked perfectly. Has really good taste but I may cook the sauce separately next time

  46. I have been reading comments and see 25 minutes for cooking? The recipe I read only says 10 minutes. Am I missing something? Planning to make this for dinner tonight. Help!?!

  47. My husband is allergic to wheat. Do you know if I could use rice noodles or any other wheat free noodles with the same cooking time?

  48. Just made this dinner for my husband and our three boys. It was a huge hit all the way around!!! My hubby said it was the best chicken cordon bleu he had ever had. I agree, it was delicious!!! The panko was a great touch, and definitely needed.

  49. Do I use uncooked ham? Do they sell pre diced ham in markets? Not a regular home maker but trying this out while on maternity leave. Any help appreciated.

  50. Wow! Super good and tasty! At end of cooking, transferred to 13×9 pan and then sprinkled panko. Put under broil for 2 minutes. Family loved it!

  51. This was amazing! Thank you for sharing. I read through the comments and halved the cheese and did 8 minutes, but that was the only changes. My KIDS (the picky ones) loved this and requested to have it again soon. Thanks again!

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  54. OMG this was good, but I went even lazier. I used the 16oz of rigatoni, cuz that’s what I had. 2 cans of chicken with the juice. 2 cup water 2 cups whole milk. Like 4 tablespoon of garlic (it’s good for your immune system, use it lol) 2 tablespoon of basil and lemon pepper. Maybe 2 TEASPOONS salt. 2 tablespoon of spicy brown, and about a tablespoon of horse radish. Cuz duh horseradish. Stirred the slices Swiss I had in the fridge, a handful of cheddar and parmesan at the end. I still put more spicy brown on top. But my fam mowed it down. Perfect timing. Love the instant pot so much!!

  55. Made this tonight and it was very good. I changed the cooking time to 5 minutes based off other pasta IP recipes I’ve made. I cut my chicken in bite size pieces. I used leftover cooked spiral ham from my freezer that I cut in bite size pieces. I didn’t use the butter or bread crumbs. Thanks for the great recipe.

  56. I modified this a bit using what I had in the house, and dietary issues. I had a little of comte cheese, & Gruyere. I added Swiss. I had to use gluten-free rotini pasta. I also used hickory smoked ham & udi’s gluten-free Panko. It was awesome!!! Definitely making again !!!😀

  57. Made this tonight! Huge hit! Cheeses are great and the breadcrumbs bring great texture. Makes a ton! Pasta was perfect!

  58. Love this. I used smoked Gouda cheese. Omg so good. I have a question. How do you convert this to oven. My dad doesn’t have a pressure cooker.

  59. This was delicious. I cut the recipe in half, since there are two of us, and we still have leftovers.
    I followed the recipe exactly, except only used 3oz of each cheese.

  60. So I used sliced deli ham all I had, dijon mustard as usually takes, chicken breast chunked, half and half….it cane out so good thank you! I used gouda and swiss and rotini….I did get burn Burn signal but I’m still learning as well thank you so much

  61. I would love to make a keto version of this recipe with cauliflower rice instead of pasta & leave off the panko topping. I would buy frozen cauliflower rice & am wondering how to adjust the liquid to accommodate for not haven’t to cook the pasta & extra moisture coming from the frozen cauliflower. Also, I need to make sure the chicken cooks without my rice turning into mush. It looks so good, I can’t wait to make it! Thanks in advance for any info 😊

  62. Made this tonight and it was delicious! We used munster instead of Gouda since our store was out and I used Dijon mustard in place of spicy. Kiddo loved it which is good since he is picky!

  63. After reading the comments, I put olive oil in with my noodles and stirred it up. I added 4 cups of broth instead of 3 and I did half the amount of cheese. Turned out perfect!

  64. I have made a few times, this time I used only 14oz pasta. I pressure cooked for 9 minutes and after quick release I Immediately removed the inner pot and then stirred in cheese and cream (I used 1/2 & 1/2 instead of heavy cream and used 1.5 cups) It was so delicious!😋

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