Introduction

Chicken Cordon Bleu Casserole is a comforting, creamy dish that combines tender chicken, Swiss cheese, and flavorful pasta. It’s an easy, crowd-pleasing meal perfect for weeknight dinners or casual gatherings.

A close-up of a creamy macaroni and cheese dish with small cubes of pink ham mixed throughout the pasta. The macaroni is soft and coated in a rich white cheese sauce with visible black pepper specks. On top, there is a golden brown layer of toasted breadcrumbs that add a crunchy texture. The dish is served in a white baking dish on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: 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.
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 mixture.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: Let the casserole cool for a few minutes, then garnish with extra parsley if desired. Serve hot and enjoy!

Tips & Variations

Substitute rotisserie chicken with cooked ham for a classic cordon bleu flavor.
Use sharp cheddar in place of Swiss cheese for a different cheese profile.
For a lighter option, swap half & half with whole milk, though the sauce will be less rich.
Add sautéed mushrooms or spinach for extra flavor and nutrition.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or in a 350°F oven until warmed through. This casserole can also be frozen before baking; thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

How to Serve

A close-up of a creamy baked macaroni and cheese dish in a white oval baking dish, showing a thick top layer of golden-brown toasted breadcrumbs with a crispy texture, scattered with a few small green parsley leaves for color. Below the crispy top, a rich, creamy cheese sauce coats slightly curly elbow pasta and visible chunks of ham, creating a mix of pale yellow, white, and light pink colors with a smooth and gooey texture. The edges of the dish show some bubbling cheese, sitting on a white marbled textured surface with a soft natural light highlighting the texture and color contrasts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this casserole?

Yes, you can use other short pasta shapes like penne, rotini, or shells if you don’t have cavatappi. Just ensure they are cooked al dente before mixing with the sauce.

Is it possible to make this casserole gluten-free?

Absolutely. Use gluten-free pasta and substitute the panko breadcrumbs with gluten-free breadcrumbs. Also, check that the cream of chicken soup is gluten-free or make your own homemade version.

Chicken Cordon Bleu Casserole Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

This delicious Chicken Cordon Bleu Casserole combines tender rotisserie chicken, creamy Swiss cheese sauce, and al dente cavatappi pasta, all topped with a crispy Parmesan and panko breadcrumb crust. Baked to golden perfection, it’s a comforting and easy-to-make dish perfect for family dinners or potlucks.

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

Ingredients

Scale

Main Ingredients

1 lb cavatappi pasta
2 cups rotisserie chicken, diced
3 cups shredded Swiss cheese

Sauce Ingredients

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

Topping Ingredients

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 it aside.
Cook the pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package directions (approximately 7-8 minutes) until al dente. Drain well and set aside.
Make the sauce: In a large mixing 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 cooked pasta, diced rotisserie chicken, and shredded Swiss cheese to the sauce mixture. Stir gently to combine all ingredients evenly. Pour the mixture into the prepared casserole dish, spreading it out in an even layer.
Prepare the topping: In a small bowl, mix the melted butter with the panko bread crumbs and grated Parmesan cheese until the crumbs are fully coated. Sprinkle this 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 bubbling around the edges and the breadcrumb topping is golden brown and crispy.
Serve: Remove from the oven and let the casserole sit for a few minutes to cool slightly. Garnish with additional chopped parsley if desired. Serve warm and enjoy!

Notes

Use rotisserie chicken to save time and add extra flavor.
Make sure to not overcook the pasta; al dente texture prevents the casserole from becoming mushy.
For a lower-fat version, substitute half & half with milk and use reduced-fat cheese.
Fresh breadcrumbs can be used instead of panko, but panko provides a crispier topping.
This casserole can be assembled a day ahead and refrigerated; just add a few extra minutes to baking time if baking straight from the fridge.

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