Chicken Cordon Bleu Casserole Recipe

Introduction

Chicken Cordon Bleu Casserole is a comforting twist on the classic dish, combining tender chicken, creamy sauce, and melty Swiss cheese baked with a crispy breadcrumb topping. It’s an easy, crowd-pleasing meal perfect for weeknight dinners or casual 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 (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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Cook the cavatappi pasta according to package instructions until al dente, then drain and set aside.
2. Step 2: In a large mixing bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Whisk until smooth.
3. Step 3: Stir in the shredded Swiss cheese and diced rotisserie chicken into the sauce mixture.
4. Step 4: Add the cooked pasta to the sauce mixture and gently fold until everything is well coated.
5. Step 5: Transfer the pasta mixture to a greased 9×13-inch baking dish, spreading it evenly.
6. Step 6: In a small bowl, combine the melted butter, panko bread crumbs, and grated Parmesan cheese. Sprinkle this mixture evenly over the casserole.
7. Step 7: Bake uncovered for 25–30 minutes, or until the topping is golden brown and the casserole is bubbly.
8. Step 8: Remove from the oven and let it rest for 5 minutes before serving.

Tips & Variations

• Use leftover cooked chicken or turkey as a convenient substitute for rotisserie chicken.
• For added flavor, mix in sautéed mushrooms or steamed broccoli before baking.
• Substitute half & half with whole milk or cream for a richer sauce.
• To make it gluten-free, swap regular pasta and panko crumbs for gluten-free versions.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole in a 350°F oven until heated through. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance and keep it covered in the refrigerator. Bake it fresh when ready, adding a few extra minutes to the baking time if taken straight from the fridge.

Can I use a different type of cheese?

Absolutely. Swiss cheese is traditional, but Gruyère, mozzarella, or a combination of cheeses work well for a similar creamy and melty texture.

Chicken Cordon Bleu Casserole Recipe

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★★★★★

4.6 from 117 reviews

• Author: Ella
• Total Time: 50 minutes
• Yield: 6–8 servings 1x

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Description

This Chicken Cordon Bleu Casserole is a comforting, creamy baked dish combining tender rotisserie chicken, Swiss cheese, and cavatappi pasta topped with a crunchy Parmesan-panko breadcrumb crust. It’s a delightful twist on the classic chicken cordon bleu, simplified into an easy one-dish meal that’s perfect for family dinners or casual gatherings.

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Ingredients

Scale 1x2x3x

Pasta and Chicken Mixture

• 1 lb cavatappi pasta
• 2 cups rotisserie chicken, diced

Sauce

• 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

Topping

• 1 tablespoon unsalted butter, melted
• ¾ cup plain panko bread crumbs
• ¼ cup grated Parmesan cheese

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Instructions

1. Preheat Oven and Cook Pasta: Preheat your oven to 350°F (175°C). Cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce Mixture: In a large mixing bowl, combine the cream of chicken soups, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Mix well until smooth and creamy.
3. Combine Pasta, Chicken, and Cheese: Add the cooked pasta, diced rotisserie chicken, and shredded Swiss cheese to the sauce mixture. Stir gently to evenly coat all ingredients.
4. Assemble the Casserole: Transfer the mixture into a greased baking dish, spreading it out evenly to ensure uniform baking.
5. Prepare the Topping: In a small bowl, mix the melted unsalted butter, panko breadcrumbs, and grated Parmesan cheese until combined. Sprinkle this mixture evenly over the top of the casserole.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the casserole is bubbly.
7. Cool and Serve: Remove from the oven and allow the casserole to cool for about 5 minutes before serving. Garnish with extra fresh parsley if desired.

Notes

• You can substitute rotisserie chicken with cooked, shredded chicken breast if preferred.
• Use gluten-free pasta and breadcrumbs to make this dish gluten-free.
• For a richer flavor, add a teaspoon of garlic powder to the sauce mixture.
• Make sure not to overcook the pasta during boiling to avoid mushy texture after baking.
• This casserole freezes well; reheat covered in the oven until warmed through.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: Chicken Cordon Bleu, Casserole, Baked Chicken, Comfort Food, Swiss Cheese, Creamy Pasta