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
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
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