Description
This Chicken Cordon Bleu Casserole is a comforting and flavorful dish that combines tender rotisserie chicken, creamy sauce, cavatappi pasta, and a crispy breadcrumb topping for a delicious twist on the classic Chicken Cordon Bleu.
Ingredients
Scale
Pasta and Protein
- 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). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray and set aside to prepare for baking.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the cavatappi pasta according to package instructions, about 7-8 minutes, until al dente. Drain and set aside.
- Make the sauce: In a large bowl, whisk together the cream of chicken soup, half & half, Dijon mustard, chopped fresh parsley, seasoned salt, and black pepper until smooth and creamy.
- Assemble the casserole: Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the sauce mixture. Stir thoroughly to evenly coat all ingredients. Transfer the mixture into the prepared casserole dish, spreading evenly.
- Prepare the topping: In a small bowl, combine melted butter with panko bread crumbs and grated Parmesan cheese. Mix well until the crumbs are fully coated with butter. Evenly sprinkle this breadcrumb mixture over the casserole.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbling and the breadcrumb topping turns golden brown and crispy.
- Serve: Remove from the oven and allow to cool for a few minutes. Optionally garnish with extra fresh parsley. Serve hot and enjoy this creamy, cheesy Chicken Cordon Bleu casserole.
Notes
- Use rotisserie chicken for convenience, or substitute with cooked chicken breast if preferred.
- For a lighter version, substitute half & half with whole milk or a lower-fat milk alternative.
- You can add steamed broccoli or mushrooms to the casserole for extra vegetables.
- Make sure not to overcook pasta; al dente ensures it won’t turn mushy during baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain the crispy breadcrumb topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: Chicken Cordon Bleu, casserole, creamy chicken pasta, Swiss cheese, comfort food, easy dinner, baked casserole
