Chicken Cordon Bleu Casserole
A delicious and comforting casserole combining chicken, ham, Swiss cheese, and a crispy topping, perfect for busy weeknights or family gatherings.
Ingredients
Pasta and Cheese Ingredients
- 1 lb cavatappi pasta
- 3 cups shredded Swiss cheese
Sauce Ingredients
- 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
Chicken and Topping Ingredients
- 2 cups rotisserie chicken, diced
- 1 tablespoon unsalted butter, melted
- ¾ cup plain panko bread crumbs
- ¼ cup grated Parmesan cheese
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the cavatappi pasta according to the package instructions until al dente. Drain and set aside.
- In a large bowl, mix the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper until well combined.
- Fold in the cooked pasta, shredded chicken, and 2 cups of Swiss cheese, mixing everything until the pasta is well coated.
- Transfer the mixture into a greased 9x13-inch casserole dish.
Topping and Baking
- In a small bowl, combine the melted butter, panko bread crumbs, and Parmesan cheese. Sprinkle this mixture over the top of the casserole.
- Bake in the preheated oven for 30-35 minutes until the top is golden brown and bubbly.
- Let it cool slightly before serving.
Notes
This casserole is best served warm. Can be paired with a side salad or steamed vegetables. To enhance the flavor, consider adding cooked diced ham to the mixture. You can substitute the cavatappi pasta with any pasta shape you prefer, such as penne or fusilli. For a bit of crunch, add some chopped nuts like pecans or walnuts to the breadcrumb topping. Leftovers can be stored in an airtight container in the refrigerator for up to three days.