Chicken Cordon Bleu Casserole
This creamy, cheesy twist on the classic dish combines rotisserie chicken, Swiss cheese, and crispy panko for a comforting baked dinner.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: ~45 minutes
- Yield: 6–8 servings
- Category: Dinner
- Method: Baking
- Cuisine: American (French-inspired)
Ingredients
→ Casserole Base:
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
→ Topping:
1 tablespoon unsalted butter, melted
¾ cup plain panko bread crumbs
¼ cup grated Parmesan cheese
Instructions
Preheat Oven: Set oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick spray and set aside.
Cook Pasta: Boil cavatappi pasta in salted water until al dente (7–8 minutes). Drain and set aside.
Make Sauce: In a large bowl, mix cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and pepper until smooth.
Combine Ingredients: Add shredded Swiss cheese, diced chicken, and cooked pasta into the sauce. Stir to combine well.
Assemble: Pour the mixture into the prepared casserole dish and spread evenly.
Make Topping: In a small bowl, stir together melted butter, panko bread crumbs, and Parmesan cheese until coated.
Top & Bake: Sprinkle topping evenly over the casserole. Bake for 25–30 minutes or until bubbly and golden on top.
Serve: Cool slightly before serving. Garnish with extra parsley if desired.
Notes
Use smoked Swiss cheese for extra flavor.
Add a pinch of garlic powder to the sauce for depth.
Can be assembled ahead and baked later—just store covered in the fridge.
Find it online: http://elladishes.com/chicken-cordon-bleu-casserole/
