Description
Chicken Cordon Bleu Casserole is a comforting, creamy pasta bake combining tender rotisserie chicken, Swiss cheese, and a savory Dijon mustard sauce topped with a crunchy Parmesan panko crust. Ready in under an hour, this easy oven-baked casserole makes a perfect weeknight dinner or family gathering meal.
Ingredients
Scale
Pasta
- 1 pound (about 450g) cavatappi pasta
Sauce & Filling
- 2 cans (10.5 ounces each) cream of chicken soup
- 2 cups (480ml) half & half
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon seasoned salt (e.g., Lowry’s brand)
- ½ teaspoon black pepper
- 3 cups (about 340g) Swiss cheese, shredded
- 2 cups (about 300g) rotisserie chicken, diced
Topping
- 1 tablespoon unsalted butter, melted
- ¾ cup (about 45g) plain panko breadcrumbs
- ¼ cup (about 25g) grated Parmesan cheese
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C). Spray a 9×13-inch (23×33 cm) casserole dish with nonstick cooking spray and set aside to prevent sticking during baking.
- Cook pasta: Boil the cavatappi pasta in salted water according to package directions for 7 to 8 minutes until al dente. Drain well to avoid sogginess in the casserole.
- Make sauce: In a large mixing bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped fresh parsley, seasoned salt, and black pepper. Stir thoroughly to create a smooth and flavorful sauce base.
- Combine filling: Add shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the bowl with the sauce. Stir gently but completely to ensure every ingredient is well coated and evenly mixed.
- Assemble casserole: Transfer the mixture into the prepared casserole dish, spreading it out evenly to ensure consistent baking and heating.
- Prepare topping: In a small bowl, combine melted unsalted butter, panko breadcrumbs, and grated Parmesan cheese. Mix until the crumbs are evenly coated with butter.
- Add topping: Sprinkle the breadcrumb mixture evenly over the top of the casserole to create a crispy, golden crust once baked.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the topping is golden brown and the casserole filling is bubbly and heated through.
Notes
- For best texture, ensure the pasta is drained well before mixing to prevent a watery casserole.
- Use freshly shredded Swiss cheese for optimal melting and flavor.
- Leftover rotisserie chicken can be substituted with cooked chicken breast if needed.
- Seasoned salt adds a balanced savory touch but can be substituted with regular salt and additional herbs if preferred.
- For a crispier topping, broil the casserole for the last 2 minutes but watch carefully to avoid burning.
