Chicken Cordon Bleu Casserole: A Creamy, Cheesy Family Favorite

Some nights, dinner feels like a puzzle. You’re staring into the fridge, wondering how to piece together something that’s quick, hearty, and still feels a little special. That’s exactly where this Chicken Cordon Bleu Casserole swoops in to save the day.

Think of it as the cousin of the fancy French classic—but instead of rolling up chicken, ham, and cheese, you just toss everything into one bubbling, golden-brown casserole dish. No toothpicks, no delicate frying, no stress. Just good, creamy chicken casserole goodness that feels like it took way more effort than it really did.

This dish is perfect for busy weeknights when your brain says “takeout,” but your wallet and tastebuds beg for homemade comfort. Plus, it’s a brilliant way to use up rotisserie chicken and transform it into something that looks and tastes restaurant-worthy. Whether you’re feeding picky kids, hosting family, or just craving cheesy comfort food that warms your soul, this casserole checks all the boxes.

So grab your apron, preheat that oven, and let’s turn everyday ingredients into a dinner that’ll make everyone ask for seconds.

Why You’ll Love This Chicken Cordon Bleu Casserole

• Simple ingredients you probably already have in your pantry.

• Creamy, cheesy comfort food that feels indulgent but is still easy enough for a Tuesday night.

• Rotisserie chicken pasta bake vibes without the fuss of cooking meat from scratch.

• Kid-friendly, crowd-approved—because melted Swiss cheese has a way of making everyone happy.

Ingredients

• 1 lb (450 g) cavatappi pasta

• 2 cans (10.5 oz / 298 g each) cream of chicken soup

• 2 cups (475 ml) half & half

• 3 tablespoons (45 g) Dijon mustard

• 1 tablespoon (4 g) fresh parsley, chopped

• 1 teaspoon (5 g) seasoned salt (e.g., Lawry’s)

• 1/2 teaspoon (2 g) black pepper

• 3 cups (300 g) shredded Swiss cheese

• 2 cups (300 g) rotisserie chicken, diced

• 1 tablespoon (15 g) unsalted butter, melted

• 3/4 cup (40 g) plain panko bread crumbs

• 1/4 cup (25 g) grated Parmesan cheese

Step-by-Step Instructions

1. Preheat & Prep: Heat oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.

2. Cook the Pasta: Boil cavatappi in salted water for 7–8 minutes until just al dente. Drain.

3. Make the Sauce: In a large bowl, whisk together cream of chicken soup, half & half, Dijon, parsley, seasoned salt, and black pepper until creamy.

4. Mix It Up: Stir in shredded Swiss cheese, diced rotisserie chicken, and pasta until coated in that dreamy sauce.

5. Assemble: Spread the mixture evenly into your prepared dish.

6. Crunchy Topping: Combine butter, panko, and Parmesan in a small bowl. Sprinkle evenly over casserole.

7. Bake: Cook uncovered for 25–30 minutes, until bubbly and golden on top.

8. Rest & Serve: Let cool slightly (hardest part!) before serving.

Cooking Tips for the Perfect Creamy Chicken Casserole

• Don’t overcook the pasta. Since it bakes in the sauce, undercooking by a minute or two keeps it perfectly tender without turning mushy.

• Cheese swap alert: Not a fan of Swiss? Gruyère or even mozzarella works beautifully here.

• Golden topping trick: If your breadcrumbs aren’t browning enough, flip on the broiler for 1–2 minutes. Keep a close eye—burnt panko is not the flavor profile we’re going for.

• Add ham for a twist. A few diced slices stirred in make it taste even closer to traditional Chicken Cordon Bleu.

• Make it ahead: Assemble in the morning, refrigerate, then bake at dinnertime. Perfect for meal planning or when company’s coming.

A Personal Note from My Kitchen

I first whipped up this casserole on one of those nights—the kind where my grocery run got skipped, my kids were hangry, and the thought of elaborate cooking made me want to cry into a bag of chips. I had half a rotisserie chicken sitting in the fridge, some Swiss cheese I’d bought for sandwiches, and pasta (because doesn’t every kitchen always have pasta?).

After a little kitchen improvisation, this creamy, bubbly bake came to life. The kids cleaned their plates without a single complaint (a miracle in itself), and my husband swore it was better than any casserole his mom used to make. High praise!

Now it’s become my go-to family dinner recipe whenever I need something hearty, comforting, and guaranteed to bring everyone to the table without bargaining. And honestly? I think you’ll love it just as much.

What to Serve with Chicken Cordon Bleu Casserole

This dish is rich, creamy, and filling, so you don’t need a lot of extras. Here are some winning pairings:

• Fresh green salad: Something crisp with a tangy vinaigrette balances all that cheesy comfort food.

• Steamed or roasted veggies: Broccoli, asparagus, or green beans are easy wins.

• Garlic bread: Because carbs on carbs is never a bad idea when it comes to casseroles.

• A light dessert: Fresh fruit, lemon bars, or a scoop of sorbet to finish the meal on a bright note.

If you’re serving this to guests, pair it with a glass of Chardonnay or a light Pinot Noir to really make it dinner-party worthy.

How to Store Leftovers

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. The flavors actually deepen overnight, making it even better the next day.

• Freezer: Assemble the casserole (without the breadcrumb topping) and wrap tightly in foil. Freeze for up to 3 months. When ready, thaw overnight, add the topping, and bake.

• Reheating: For best results, reheat in the oven at 350°F until warmed through. If you’re in a hurry, the microwave works—just add a splash of milk or half & half to keep it creamy.

FAQs About This Recipe

Can I substitute the Swiss cheese?

Absolutely. Gruyère is closest in flavor, but mozzarella or Monterey Jack work too.

Do I have to use rotisserie chicken?

Nope! Any cooked chicken works here—grilled, baked, or even leftover turkey after the holidays.

Can I make this a rotisserie chicken pasta bake ahead of time?

Yes! Assemble everything, cover, and refrigerate up to 24 hours before baking.

Is this kid-friendly?

Yes—and if Dijon mustard feels too strong for little tastebuds, reduce the amount by half.

Can I freeze leftovers?

Yes, just be sure to wrap tightly. I recommend reheating in the oven for the best texture.

Bringing It All Together

This Chicken Cordon Bleu Casserole is everything we crave in a weeknight dinner—creamy, cheesy comfort food with a crunchy topping that makes you go back for “just one more bite.” It’s easy enough for busy nights, fancy enough to serve to friends, and flexible enough to adapt to whatever you have in the fridge.

So the next time dinner feels like an unsolvable puzzle, remember this recipe. Because sometimes, all you need is a little pasta, some rotisserie chicken, and a sprinkle of cheese to turn chaos into comfort.

Discover more delicious recipes by following me on Facebook and Pinterest.

Chicken Cordon Bleu Casserole

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Print Recipe

Pin Recipe

Description

Chicken Cordon Bleu Casserole is a creamy, cheesy family favorite that takes the classic flavors of chicken, ham, and cheese and transforms them into an easy weeknight bake. With pasta, rotisserie chicken, Swiss cheese, and a golden breadcrumb topping, this dish delivers comfort and convenience in under an hour.

---

Ingredients

Scale 1x2x3x

• 1 lb (450 g) cavatappi pasta

• 2 cans (10.5 oz / 298 g each) cream of chicken soup

• 2 cups (475 ml) half & half

• 3 tablespoons (45 g) Dijon mustard

• 1 tablespoon (4 g) fresh parsley, chopped

• 1 teaspoon (5 g) seasoned salt

• ½ teaspoon (2 g) black pepper

• 3 cups (300 g) shredded Swiss cheese

• 2 cups (300 g) rotisserie chicken, diced

• 1 tablespoon (15 g) unsalted butter, melted

• ¾ cup (40 g) plain panko breadcrumbs

• ¼ cup (25 g) grated Parmesan cheese

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.

• Cook pasta in salted water for 7–8 minutes until just al dente. Drain.

• In a large bowl, whisk together cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and pepper.

• Stir in Swiss cheese, rotisserie chicken, and pasta until evenly coated.

• Spread mixture into prepared dish.

• In a small bowl, mix butter, panko, and Parmesan. Sprinkle over casserole.

• Bake uncovered for 25–30 minutes, until bubbly and golden brown.

• Rest for a few minutes before serving.

Notes

Undercook pasta slightly so it stays firm after baking.

Swap Swiss cheese with Gruyère, mozzarella, or Monterey Jack.

Broil for 1–2 minutes if topping needs extra browning.

Stir in diced ham for a more authentic “cordon bleu” flavor.

Make ahead: assemble, refrigerate, and bake later.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baked
• Cuisine: American