Description

This Chicken Cordon Bleu Casserole is a creamy, cheesy baked pasta dish inspired by the classic Chicken Cordon Bleu flavors. It combines tender rotisserie chicken, Swiss cheese, Dijon mustard, and parsley in a rich sauce, topped with a buttery Parmesan panko crust for a deliciously crispy finish. Perfect for a comforting family meal.

Ingredients

Scale

Pasta and Protein

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

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray and set aside to prepare for baking.
Cook the pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions, approximately 7-8 minutes, until al dente. Drain the pasta thoroughly and set aside.
Make the sauce: In a large mixing bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped fresh parsley, seasoned salt, and black pepper. Whisk together until you achieve a smooth, creamy sauce.
Assemble the casserole: Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta into the bowl with the sauce. Stir gently but thoroughly to evenly incorporate all ingredients. Pour the mixture into the prepared casserole dish, spreading it out evenly.
Prepare the topping: In a small bowl, mix the melted unsalted butter with the panko bread crumbs and grated Parmesan cheese. Stir until the bread crumbs are fully coated with the butter.
Add topping and bake: Evenly sprinkle the breadcrumb mixture over the top of the casserole. Place the dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbling around the edges and the topping is golden brown.
Serve: Remove the casserole from the oven and let it cool for a few minutes. Optionally garnish with additional fresh parsley. Serve hot and enjoy this comforting, cheesy Chicken Cordon Bleu Casserole.

Notes

For extra crispy topping, broil the casserole for the last 2-3 minutes of baking, watching closely to prevent burning.
Rotisserie chicken can be substituted with cooked chicken breasts or thighs chopped into bite-sized pieces.
Use gluten-free pasta and panko crumbs to make this recipe gluten free.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
To reduce calories, use low-fat half & half or milk and reduce cheese slightly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: Chicken Cordon Bleu Casserole, baked chicken pasta casserole, Swiss cheese casserole, creamy chicken casserole