This chicken cordon bleu casserole takes the flavors of the classic dish, tender chicken, Swiss cheese, and Dijon mustard, and turns them into an easy, creamy pasta bake. Cavatappi noodles catch every bit of the sauce, and a crunchy panko and Parmesan topping adds contrast.
Rotisserie chicken keeps the prep quick, so the whole thing goes from the kitchen counter to the oven in about 20 minutes. It is a satisfying dinner for a crowd, a potluck, or a make ahead meal.
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Why This Chicken Cordon Bleu Casserole Recipe Works
Swiss cheese is the signature flavor of cordon bleu, and three cups of it melt into the creamy sauce for a nutty, mellow taste. Dijon mustard sharpens the sauce so it never tastes flat or heavy.
Using cream of chicken soup and half and half gives you a sauce that stays creamy through baking without any roux or stovetop whisking. Cavatappi, with its hollow spirals, holds the sauce inside as well as on the outside.
The topping of panko, Parmesan, and melted butter bakes into a crisp crust that mimics the breaded coating of traditional cordon bleu, so every serving has some crunch.
Ingredients for Chicken Cordon Bleu Casserole
- 1 pound cavatappi pasta
- 2 cups diced rotisserie chicken
- 2 cans cream of chicken soup, 10.5 ounces each
- 2 cups half and half
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3 cups shredded Swiss cheese
- 1 tablespoon unsalted butter, melted
- 3/4 cup plain panko bread crumbs
- 1/4 cup grated Parmesan cheese
Cavatappi. The spiral shape traps sauce. Penne or rotini work well if you cannot find it.
Rotisserie chicken. It saves time and adds flavor. Leftover roasted or poached chicken works just as well.
Swiss cheese. It supplies the cordon bleu flavor. Shred it from a block for the smoothest melt.
Dijon mustard. It adds tang that cuts through the rich sauce.
Panko and Parmesan. Together they make a crisp, savory crust. There is no need for added salt because the soup and cheeses already contain plenty.
How to Make Chicken Cordon Bleu Casserole
1. Heat the oven. Preheat the oven to 350 degrees F and grease a 9 by 13 inch baking dish.
2. Boil the pasta. Cook the cavatappi in salted water for 1 to 2 minutes less than the package says, so it stays firm. Drain it well.
3. Make the sauce. In a large bowl, stir together the soup, half and half, Dijon, parsley, garlic powder, and pepper until smooth.
4. Combine. Fold in the pasta, Swiss cheese, and chicken until everything is coated.
5. Transfer. Spread the mixture into the baking dish in an even layer.
6. Add the topping. Mix the panko, Parmesan, and melted butter in a small bowl, then sprinkle it over the casserole.
7. Bake. Bake 30 to 35 minutes, until golden brown, bubbling around the edges, and the center reaches 165 degrees F. Let it stand for 5 minutes before serving.
How to Serve Chicken Cordon Bleu Casserole
Because the casserole is rich, serve it with something fresh and green, such as a simple salad or steamed asparagus. Warm air fryer baguette garlic bread is a good choice for soaking up extra sauce.
For more cozy chicken bakes, try the chicken alfredo casserole or the cheesy chicken rice casserole. The chicken broccoli alfredo bake brings in a vegetable for a more balanced plate.
How to Store and Reheat Chicken Cordon Bleu Casserole
Cool the casserole within two hours and refrigerate it covered for 3 to 4 days. Divide it into smaller containers so it cools quickly.
Reheat portions in the microwave or the whole dish in a 350 degrees F oven, covered with foil, until steaming hot, to 165 degrees F. Add a splash of milk if the sauce has thickened. Frozen leftovers should be thawed overnight in the refrigerator.
Tips and Variations for Chicken Cordon Bleu Casserole
- Undercook the pasta. It keeps cooking in the oven and will turn soft if fully boiled first.
- Shred your own cheese. Packaged shreds contain anti caking starch that dulls the sauce.
- Add ham. Diced ham gives it a closer match to traditional cordon bleu.
- Cool leftovers quickly. The Texas A&M AgriLife Extension has a food safety brochure with guidance on chilling and handling cooked food.
- Lighten the sauce. Use low sodium soup and whole milk in place of half and half for a lighter result.
- Add vegetables. Steamed broccoli or peas stir in easily before baking.
- Toast the topping. Browning the panko in butter in a skillet first makes it extra crisp.
Frequently Asked Questions About Chicken Cordon Bleu Casserole
Does chicken cordon bleu casserole have ham?
This version relies on Swiss cheese and Dijon for the flavor. Many cooks add diced ham, and it works well if you want a classic taste.
Can I make chicken cordon bleu casserole ahead of time?
Yes. Assemble it without the topping, refrigerate it, then add the topping and bake just before serving.
Can I freeze chicken cordon bleu casserole?
Yes. Freeze the baked casserole in portions, thaw overnight in the refrigerator, and reheat until steaming.
What can I use instead of cream of chicken soup?
A homemade white sauce made with butter, flour, and chicken broth works as a substitute, but the casserole will taste a bit different.
Why is my casserole dry?
Over boiling the pasta or baking too long is usually the cause. Stir in a splash of milk before baking if the mixture looks stiff.
Chicken Cordon Bleu Casserole
Equipment
- Large pot
- 9×13 Baking Dish
Ingredients
Main Ingredients
- 1 lb cavatappi pasta cooked 1 to 2 minutes less than the package says
- 2 cup rotisserie chicken diced
- 2 cans (10.5 oz each) cream of chicken soup
- 2 cup half and half
- 3 tbsp Dijon mustard
- 1 tbsp fresh parsley chopped
- 1 tsp garlic powder
- ½ tsp black pepper
- 3 cup shredded Swiss cheese
- 1 tbsp unsalted butter melted
- ¾ cup plain panko bread crumbs
- ¼ cup grated Parmesan cheese
Instructions
Cooking
- Heat. Preheat to 350 degrees F and grease a 9×13 dish.
- Pasta. Boil the cavatappi until just shy of tender and drain.
- Sauce. Stir the soup, half and half, Dijon, parsley, garlic powder, and pepper in a large bowl.
- Combine. Fold in the pasta, Swiss, and chicken, then spread in the dish.
- Topping. Mix the panko, Parmesan, and butter and sprinkle on top.
- Bake. Bake 30 to 35 minutes until golden, bubbly, and 165 degrees F in the center. Rest 5 minutes.
