Description
This Chicken Cordon Bleu Casserole combines tender rotisserie chicken, cavatappi pasta, creamy Dijon sauce, and melted Swiss cheese under a crispy Parmesan-panko topping. It’s an easy, cheesy comfort-food dinner that’s perfect for busy weeknights, family meals, or whenever you’re craving a warm and satisfying casserole.
Ingredients
Scale
- 1 lb cavatappi pasta
- 2 (10.5 oz) cans cream of chicken soup
- 2 cups half & half
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon seasoned salt, such as 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
- Extra chopped parsley, optional, for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the cavatappi according to the package directions, about 7–8 minutes, until al dente. Drain well and set aside.
- Make the sauce: In a large mixing bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Stir until smooth and well combined.
- Assemble the casserole: Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the sauce. Gently stir until everything is evenly coated.
- Transfer to the baking dish: Spoon the mixture into the prepared 9×13-inch casserole dish and spread it into an even layer.
- Prepare the topping: In a small bowl, combine the melted butter, panko bread crumbs, and Parmesan cheese. Stir until the crumbs are evenly coated.
- Add the topping: Sprinkle the Parmesan-panko mixture evenly over the casserole.
- Bake: Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly and the topping is crisp and golden brown.
- Serve: Let the casserole rest for about 5 minutes before serving. Garnish with additional chopped parsley, if desired.
Notes
- Cook the pasta only until al dente because it will continue cooking in the oven.
- Freshly shredded Swiss cheese typically melts more smoothly than pre-shredded cheese.
- Drain the pasta thoroughly so excess water doesn’t thin the creamy sauce.
- If the breadcrumb topping browns too quickly, loosely cover the casserole with foil for the remainder of the baking time.
- You can assemble the casserole ahead of time and refrigerate it. For the crispiest result, add the panko topping immediately before baking.
- If baking directly from the refrigerator, additional baking time may be needed.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 660 kcal
- Sugar: 7 g
- Sodium: 1300 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg