Dinner

Chicken Cordon Bleu Casserole Recipe

ByGabriel Langdon October 23, 2025October 23, 2025

Introduction

Chicken Cordon Bleu Casserole is a comforting twist on the classic dish, combining tender chicken, creamy sauce, and melted Swiss cheese with a crispy breadcrumb topping. This easy-to-make casserole is perfect for busy weeknights or family dinners when you want something satisfying and delicious.

A close-up image of a baked macaroni and cheese dish in a white casserole dish, showing macaroni pasta covered with creamy white cheese sauce mixed with pink chunks of ham. The top layer is golden brown and crispy, made of toasted breadcrumbs scattered unevenly with small black specks of pepper. There is a small green parsley leaf garnish on the surface for color contrast. The dish sits on a white marbled textured surface with a neutral cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick cooking spray and set it aside.
Step 2: In a large pot of salted boiling water, cook the cavatappi pasta according to package directions (about 7-8 minutes) until al dente. Drain and set aside.
Step 3: In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Stir well to create a creamy sauce.
Step 4: Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the bowl with the sauce. Mix thoroughly until all ingredients are well combined.
Step 5: Pour the mixture into the prepared casserole dish, spreading it evenly.
Step 6: In a small bowl, mix the melted butter with panko bread crumbs and grated Parmesan cheese until the crumbs are coated. Sprinkle this topping evenly over the casserole.
Step 7: Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Step 8: Allow the casserole to cool for a few minutes. Garnish with extra parsley if desired, then serve hot and enjoy.

Tips & Variations

Use leftover cooked chicken or rotisserie chicken to save time and add extra flavor.
Substitute half & half with whole milk or cream for a lighter or richer sauce.
Add sautéed mushrooms or spinach to the mixture for extra vegetables.
Use gluten-free pasta and bread crumbs if you need a gluten-free version.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm portions in the microwave or oven until heated through. For best texture, bake uncovered in a 350°F (175°C) oven for 15-20 minutes if reheating.

How to Serve

A close-up view of a baked macaroni and cheese dish in a dark baking pan, showing three main layers: the bottom layer is creamy cooked macaroni pasta in a light yellow cheese sauce, the middle layer has chunks of pink ham mixed throughout, and the top layer features a golden brown breadcrumb crust with a slightly crispy texture. Small green parsley leaves are scattered on top for a pop of color, and the pan rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Bake it directly from the refrigerator, adding a few extra minutes to the cooking time.