Creamy Chicken Cordon Bleu Casserole


  • 1 (8 ounce) package wide egg noodles
  • 2 cups chopped cooked chicken breast
  • 8 ounces cooked ham, cubed
  • 8 ounces Swiss cheese, cubed
  • 1 (10.75 ounce) canreduced-fat, reduced-sodium cream of chicken soup (such as Campbell’s® Healthy Request)
  • ½ cup 2% milk
  • ½ cup light sour cream
  • 2 tablespoons butter
  • ⅓ cup seasoned bread crumbs
  • ¼ cup grated Parmesan cheese
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch casserole dish.


  • Step 2

    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.

  • Step 3

    Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.

  • Step 4

    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.

  • Step 5

    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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