Chicken Cordon Bleu Casserole
A comforting casserole featuring tender chicken, savory Swiss cheese, and a creamy sauce, topped with a crispy breadcrumb mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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
- 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
- Cook the pasta by boiling a large pot of salted water. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the sauce by combining the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper in a large mixing bowl. Whisk until smooth.
- Combine the cooked pasta, shredded Swiss cheese, and diced rotisserie chicken into the sauce mixture. Ensure everything is well coated.
- Assemble the casserole by preheating your oven to 350°F (175°C) and transferring the pasta mixture to a greased 9×13-inch baking dish. In a separate bowl, combine the melted butter, panko bread crumbs, and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
- Bake in the preheated oven for 25 to 30 minutes, or until bubbly and golden brown. Let it rest for a few minutes before serving.
Notes
For best results, use rotisserie chicken for added flavor. Don’t overcook the pasta and mix thoroughly for even flavor distribution.