Description
This Chicken Cordon Bleu Casserole is a comforting twist on the classic dish, combining tender rotisserie chicken, creamy Dijon sauce, rich Swiss cheese, and a crispy panko topping. It’s an easy, crowd-pleasing meal perfect for busy weeknights or family gatherings.
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
- 1/2 teaspoon black pepper
- 3 cups shredded Swiss cheese
- 2 cups rotisserie chicken, diced
- 1 tablespoon unsalted butter, melted
- 3/4 cup plain panko bread crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Cook cavatappi pasta in salted boiling water until al dente. Drain and set aside.
- In a large bowl, mix cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper.
- Add Swiss cheese, diced chicken, and cooked pasta to the sauce. Stir until well combined.
- Transfer mixture to the prepared casserole dish and spread evenly.
- In a small bowl, mix melted butter, panko bread crumbs, and Parmesan cheese. Sprinkle evenly over the casserole.
- Bake for 25–30 minutes, until bubbly and golden brown on top.
- Let cool slightly, garnish with extra parsley if desired, and serve.
Notes
- Use smoked Swiss cheese for extra flavor.
- Add a pinch of garlic powder to the sauce for more depth.
- This casserole can be assembled ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Casserole
- Method: Bake
- Cuisine: American