Chicken Cordon Bleu Casserole Recipe

Introduction

Chicken Cordon Bleu Casserole is a comforting twist on the classic dish, combining tender chicken, creamy sauce, and cheesy pasta in one easy bake. Perfect for busy weeknights, this casserole offers all the flavors you love with less fuss.

Ingredients

• 1 lb cavatappi pasta
• 2 cans (10.5 oz each) cream of chicken soup
• 2 cups half & half
• 3 tablespoons Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon seasoned salt (e.g., Lawry’s)
• ½ teaspoon black pepper
• 3 cups shredded Swiss cheese
• 2 cups rotisserie chicken, diced
• 1 tablespoon unsalted butter, melted
• ¾ cup plain panko bread crumbs
• ¼ cup grated Parmesan cheese

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick cooking spray and set it aside.
2. Step 2: In a large pot of salted boiling water, cook the cavatappi pasta according to package directions (about 7-8 minutes) until al dente. Drain and set aside.
3. Step 3: In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Stir well to create a creamy sauce.
4. Step 4: Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the sauce. Stir everything together until evenly mixed.
5. Step 5: Pour the mixture into the prepared casserole dish and spread it evenly.
6. Step 6: In a small bowl, mix the melted butter, panko bread crumbs, and grated Parmesan cheese until the crumbs are coated. Sprinkle this topping evenly over the casserole.
7. Step 7: Bake in the preheated oven for 25-30 minutes, until bubbly and golden brown on top.
8. Step 8: Let the casserole cool for a few minutes before serving. Garnish with extra parsley if desired and enjoy hot.

Tips & Variations

• Use leftover cooked chicken or swap with cooked ham for a different twist on the flavor.
• For a lighter version, substitute half & half with milk or a milk alternative.
• Adding a pinch of nutmeg to the sauce can enhance the depth of flavor.
• Use crushed crackers instead of panko for a different crunchy topping.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of adding the topping, then cover and refrigerate for up to 24 hours before baking. Add the breadcrumb topping just before baking.

Can I use a different type of cheese?

Absolutely! Gruyère, mozzarella, or cheddar can be used in place of Swiss cheese, but keep in mind the flavor and melt will vary slightly.

Chicken Cordon Bleu Casserole Recipe

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★★★★★

4.6 from 52 reviews

This Chicken Cordon Bleu Casserole is a creamy, cheesy baked pasta dish that combines tender rotisserie chicken, Swiss cheese, and a flavorful sauce made with cream of chicken soup and Dijon mustard. Topped with a buttery Parmesan panko breadcrumb crust, it’s a comforting and easy-to-make meal perfect for family dinners.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta and Chicken

• 1 lb cavatappi pasta
• 2 cups rotisserie chicken, diced

Sauce

• 2 cans (10.5 oz each) cream of chicken soup
• 2 cups half & half
• 3 tablespoons Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon seasoned salt (e.g., Lawry’s)
• ½ teaspoon black pepper
• 3 cups shredded Swiss cheese

Topping

• 1 tablespoon unsalted butter, melted
• ¾ cup plain panko bread crumbs
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick cooking spray and set it aside.
2. Cook the pasta: In a large pot of salted boiling water, cook the cavatappi pasta according to the package directions (about 7-8 minutes) until al dente. Drain the pasta and set it aside.
3. Make the sauce: In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Stir well to create a creamy mixture.
4. Assemble the casserole: Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the bowl with the sauce. Stir everything together until all ingredients are well incorporated. Pour the mixture into the prepared casserole dish, spreading it evenly.
5. Prepare the topping: In a small bowl, combine the melted butter, panko bread crumbs, and grated Parmesan cheese. Stir until the bread crumbs are coated with the butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
7. Serve: Let the casserole cool for a few minutes, then garnish with extra parsley if desired. Serve hot and enjoy!

Notes

• Use rotisserie chicken for a quick and flavorful option, or substitute with cooked chicken breast.
• For a crispier topping, broil the casserole for an additional 2-3 minutes after baking, watching carefully to avoid burning.
• Half & half can be substituted with whole milk for a lighter dish, though it may be less creamy.
• Seasoned salt can be replaced with regular salt and your preferred herbs if unavailable.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Keywords: Chicken Cordon Bleu Casserole, baked pasta casserole, Swiss cheese chicken casserole, creamy chicken casserole, comfort food