I love this recipe because it delivers big, familiar flavors in an easy casserole format. I don’t have to stuff or roll anything like traditional cordon bleu, and it’s a great way for me to feed a crowd or prep dinner ahead for busy nights. It’s creamy, cheesy, and always a hit at the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
Directions
I start by preheating the oven to 375°F and lightly greasing a 9×13-inch casserole dish.
Next, I cook the cavatappi pasta in salted boiling water until al dente, usually about 7 to 8 minutes. I drain it well and set it aside.
In a large bowl, I mix together the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper until smooth and creamy.
I add the cooked pasta, diced rotisserie chicken, and shredded Swiss cheese to the sauce and stir until everything is evenly coated. I pour the mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, I mix the melted butter with the panko bread crumbs and grated Parmesan cheese. I sprinkle this mixture evenly over the top of the casserole.
I bake the casserole for 25 to 30 minutes, until it’s bubbly around the edges and the topping is golden brown. I let it rest for a few minutes before serving.
Servings and Timing
This recipe makes about 6 to 8 servings. Preparation time: 15 minutes Cooking time: 30 minutes Total time: approximately 45 minutes
Variations
I sometimes use smoked Swiss cheese for a deeper flavor or add a pinch of garlic powder to the sauce. When I want a heartier version, I mix in diced ham to lean more into the classic cordon bleu flavor. Short pasta like penne or rotini also works well if I don’t have cavatappi.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F until warmed through so the topping stays crisp, but the microwave works for individual portions.
FAQs
Can I make this casserole ahead of time?
I often assemble it ahead, cover it, and refrigerate it for up to a day before baking.
Can I freeze this casserole?
I can freeze it before baking, but I let it thaw overnight in the fridge before cooking for best results.
What can I use instead of half & half?
I sometimes use whole milk for a lighter version or heavy cream for extra richness.
Is rotisserie chicken required?
I like using rotisserie chicken for convenience, but any cooked and diced chicken works well.
How do I keep the topping from getting too dark?
If the topping browns too quickly, I loosely cover the casserole with foil during the last few minutes of baking.
Conclusion
This Chicken Cordon Bleu Casserole is one of my favorite comfort meals because it’s creamy, satisfying, and easy to prepare. I love serving it for family dinners or gatherings when I want something reliable that still feels special.
