Chicken Cordon Bleu Casserole Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
