Chicken Cordon Bleu Casserole
A comforting dish that combines the classic flavors of chicken, ham, and cheese, perfect for busy weeknights or gatherings.
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.
Notes
Serve hot with a side salad or vegetables. Best refrigerated in an airtight container for up to 3-4 days. Can freeze leftovers for up to 2 months.