Chicken Cordon Bleu Casserole
Cavatappi and rotisserie chicken in a creamy Swiss and Dijon sauce, topped with golden panko and Parmesan.
Equipment
- Large pot
- 9x13 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 9x13 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.
Notes
Substitutions: Add diced ham for a classic cordon bleu taste, or use penne for the cavatappi.
Tips: Undercook the pasta and shred your own cheese. No added salt is needed.
Storage: Refrigerate 3 to 4 days and reheat covered to 165 degrees F.