Chicken Cordon Bleu Casserole Recipe
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.
- 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
Find it online: https://thehungrymason.com/chicken-cordon-bleu-casserole-recipe/
