- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the chopped chicken, diced ham, cooked pasta, Swiss cheese, and mozzarella cheese.
- In a separate bowl, whisk together the cream of chicken soup, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Pour the sauce over the chicken mixture and stir until everything is evenly coated.
- Transfer the mixture into the prepared baking dish and spread evenly.
- In a small bowl, mix breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the casserole.
- Bake uncovered for 25–30 minutes, or until bubbly and lightly golden on top.
- Remove from the oven and let rest for 5 minutes before serving.
Serving Suggestions:
Serve this Chicken Cordon Bleu Casserole warm with a crisp green salad, roasted vegetables, or steamed broccoli for a balanced and satisfying meal.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
