Creamy Chicken Cordon Bleu Casserole
This chicken Cordon Bleu casserole has all the creamy and wonderful flavor of the traditional dish with a little of the fat and hassle removed.
wide egg noodles
1
(8 ounce) package
chopped cooked chicken breast
2
cups
cooked ham, cubed
8
ounces
Swiss cheese, cubed
8
ounces
reduced-fat, reduced-sodium cream of chicken soup
1
(10.5 ounce) can
2% milk 
1/2
cup
light sour cream
1/2
cup
butter
2
tablespoons
seasoned bread crumbs
1/3
cup
grated Parmesan cheese
1/4
cup
 Gather all ingredients.
  Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
  Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer noodles to the prepared casserole dish.
  Top noodles with chicken, ham, and Swiss cheese.
  Mix together condensed soup, milk, and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.
  Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole.
  Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes.
  Allow to cool slightly before serving.
