Creamy Chicken Cordon Bleu Casserole
Equipment
- 9×13 Inch Backing Dish
Ingredients
- pkgs 8oz wide egg noodles
- 2 cups Chopped cooked chicken breast
- 8 oz cooked ham, cubed
- 1 package 10.75 oz can reduced fat, reduced sodium cream of chicken soup
- 1/2 cup 2% Milk
- 1/2 cup light or fat free sour cream
- 2 tblespn butter
- 1/3 cup seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-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.