Chicken Cordon Bleu Casserole combines the classic flavors of chicken, ham, and cheese in a hearty and comforting dish. It’s perfect for a family dinner or as a meal for a gathering. If you’re looking for a simple way to enjoy the taste of Chicken Cordon Bleu, this casserole is a delicious choice. You can find more about the traditional dish in this Chicken Cordon Bleu recipe.
Why Make This Recipe
This casserole is easy to put together and offers great flavor. It’s ideal for busy weeknights or when you want to serve something special without too much hassle. Each bite features creamy sauce, tender chicken, and crispy topping that will satisfy everyone. Plus, it’s a lovely way to get some of your favorite ingredients into one dish. You may also find Broccoli Cheddar Chicken Rice Casserole Easy Dinner Recipe useful.
How to Make Chicken Cordon Bleu Casserole
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 (e.g., Lawry’s)
- 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
- Preheat your oven to 350°F (175°C).
- Cook the cavatappi pasta according to package instructions, then drain and set aside.
- In a large bowl, mix together the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper.
- Add the cooked pasta, shredded Swiss cheese, and diced rotisserie chicken to the soup mixture.
- Transfer the mixture to a greased baking dish.
- In a small bowl, combine the panko bread crumbs, Parmesan cheese, and melted butter. Sprinkle this mixture over the casserole.
- Bake for about 30-35 minutes, or until golden brown and bubbly.
How to Serve Chicken Cordon Bleu Casserole
Serve this casserole hot out of the oven. You can pair it with a simple side salad or some steamed vegetables for a complete meal. It’s also great for leftovers, so make extra if you want seconds!
How to Store Chicken Cordon Bleu Casserole
To store leftover casserole, place it in an airtight container in the refrigerator. It should keep well for up to 3-4 days. You can also freeze any leftovers for up to 2 months, making it a perfect meal prep option.
Tips to Make Chicken Cordon Bleu Casserole
- For added flavor, consider using different kinds of cheese or adding fresh herbs.
- If you want a crunchier top, broil the casserole for the last few minutes of baking.
- Be sure not to overcook the pasta, as it will continue to cook in the oven.
Variation
You can easily alter this recipe by adding vegetables like broccoli or spinach. If you’re in the mood for a heartier dish, consider including diced ham for even more protein.
FAQs
Can I use different pasta?
Absolutely! While cavatappi works well, you can substitute it with any pasta shape you have on hand.
Is it possible to make this casserole ahead of time?
Yes! You can prepare the casserole, cover it, and keep it in the fridge for up to a day before baking.
What if I don’t have rotisserie chicken?
You can cook chicken breasts or thighs and shred them, or even use leftover cooked chicken from another meal. For another chicken casserole idea, check out this Baked Potato Chicken and Broccoli Casserole.
Enjoy your delicious Chicken Cordon Bleu Casserole!
Chicken Cordon Bleu Casserole
Ingredients
Pasta and Chicken
- 1 lb cavatappi pasta
- 2 cups rotisserie chicken, diced Can use leftover cooked chicken as well.
Sauce Mixture
- 2 cans cream of chicken soup 10.5 oz each.
- 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
Topping
- 1 tablespoon unsalted butter, melted
- ¾ cup plain panko bread crumbs
- ¼ cup grated Parmesan cheese
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the cavatappi pasta according to package instructions, then drain and set aside.
- In a large bowl, mix together the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper.
- Add the cooked pasta, shredded Swiss cheese, and diced rotisserie chicken to the soup mixture.
- Transfer the mixture to a greased baking dish.
Topping and Baking
- In a small bowl, combine the panko bread crumbs, Parmesan cheese, and melted butter. Sprinkle this mixture over the casserole.
- Bake for about 30-35 minutes, or until golden brown and bubbly.
