Chicken Cordon Bleu Casserole

When the aroma of melting Swiss cheese and savory chicken fills your kitchen, you know it’s time to gather around the table. The Chicken Cordon Bleu Casserole is a comforting dish that blends creamy goodness and delightful crunch in every bite. In just under an hour, you’ll have a delicious meal that combines familiar flavors into a unique and satisfying experience.

This recipe is perfect for busy weeknights, potlucks, or family gatherings. It’s a great option to prepare ahead of time; just assemble it, cover it, and store it in the fridge until you’re ready to bake.

Why You’ll Love This Recipe

• The creamy sauce melds beautifully with the pasta and chicken.
• Panko bread crumbs add a delightful crunch on top.
• It uses rotisserie chicken for a quick and easy protein source.
• This dish is a crowd-pleaser, appealing to both kids and adults.

What You’ll Need

Gather these ingredients to bring this casserole to life:

For the Pasta

• 1 lb cavatappi pasta

For the Sauce

• 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

For the Filling

• 3 cups shredded Swiss cheese
• 2 cups rotisserie chicken, diced

For the Topping

• 1 tablespoon unsalted butter, melted
• ¾ cup plain panko bread crumbs
• ¼ cup grated Parmesan cheese

For a lighter option, substitute half & half with whole milk.

Substitutions & Swaps

• Cavatappi can be replaced with rotini or penne.
• Use any meltable cheese in place of Swiss.
• Substitute Dijon mustard with yellow mustard for a milder flavor.
• Cream of chicken soup can be swapped for cream of mushroom soup.

How to Make It

Here’s how to create the casserole step by step.

Cook the Pasta

Boil water in a large pot, add the cavatappi pasta, and cook according to package instructions until al dente. Drain and set aside.

Prepare the Sauce

In a large bowl, mix together the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper until well combined.

Combine the Filling

Stir in the shredded Swiss cheese and diced rotisserie chicken into the sauce mixture until everything is evenly coated.

Assemble the Casserole

Pour the pasta into a greased 9×13 inch baking dish, then pour the chicken and sauce mixture over the pasta. Stir gently to combine all ingredients.

Add the Topping

In a small bowl, combine the melted butter, panko bread crumbs, and grated Parmesan cheese. Sprinkle this mixture evenly over the casserole.

Bake

Preheat your oven to 350°F (175°C) and bake the casserole for 30-35 minutes or until bubbly and golden brown on top.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, it freezes well after baking.
Reheat: Microwave for 3-5 minutes or bake at 350°F until heated through.

Tips for Best Results

• Opt for freshly shredded cheese for better melting and flavor.
• Bake uncovered for a crispier topping.
• Allow the casserole to cool for a few minutes before serving for easier slicing.
• Garnish with extra parsley for a vibrant finish.

Serving Suggestions

• Serve alongside a fresh green salad for a balanced meal.
• Pair with crusty bread to soak up the creamy sauce.
• Great for family gatherings or potluck dinners.