Chicken Cordon Boo Casserole

Yesterday was a lazy day. 2 of my dogs woke me up at 4am. Then the other 2 decided to go out in shifts. Ugh. I was not excited to hear the alarm at 6. I took a nap after dropping Hannah at school, but I never got my normal burst of energy for the day.

That means dinner was not planned and needed to be relatively easy to throw together. Walmart has some of the best rotisserie chicken around, so I shaped my meal around that. Thusly the birth of Chicken Cordon Boo Casserole.

Chicken Cordon Boo Casserole


  • 8 oz egg noodles
  • 12 slices white American cheese
  • 9 TBSP butter
  • 1 TBSP garlic
  • 1 small onion, chopped
  • 1/4 cup all purpose flour
  • 3 1/2 cups milk
  • 2 TBSP Dijon mustard
  • 1 tsp paprika
  • 3 cups rotisserie chicken, shredded
  • 1 cup deli ham, cubed
  • 3 cups corn flakes, chopped
  • 2 tsp dried parsley
  • Sliced black olives if desired


  1. Heat oven to 350-degrees F. Grease a 13”x9” baking pan with olive oil. Set aside.
  2. Cook noodles according to package directions . Drain and set aside.
  3. Cut 6 ghost shapes out of 6 of the cheese slices. You can use a cookie cutter or make them free hand like I did. Place black olives on the ghosts to make eyes. Cover with plastic wrap and put in the fridge until needed. Then cut the remaining cheese and scraps into pieces and refrigerate until needed.
  4. Melt 6 TBSP butter in a large saucepan over medium heat. Sauté the garlic and onion 5 minutes or until softened. Stir in flour and cook 2 minutes until it absorbs the butter.
  5. Slowly whisk in the milk, 1/2 cup at a time. Bring the mixture to a boil, stirring occasionally. Add the mustard, paprika and cut up cheese. Stir until cheese is melted and sauce is creamy.
  6. Put the pasta, chicken and ham in the baking dish. Pour the cheese sauce over the top. Gently mix with a pasta spoon until everything is coated.
  7. Melt the remaining 3 TBSP butter. In a small bowl, combine the melted butter, corn flakes and parsley. Sprinkle over the top of the noodles.
  8. Bake in the prepared over for 30 minutes. Turn off the oven. Place the cheese ghosts on top of the the casserole and set it back into the warm oven for 2 minutes or until cheese melts.
  9. Serve immediately

Makes 8 servings

This is a meal I will be making again before Halloween. The American cheese adds a smooth tanginess, but is not as strong as the Swiss cheese I usually use.

Let me know what you think.


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