Description
This Chicken Cordon Bleu Casserole is a cozy, creamy, and cheesy baked dish that combines tender rotisserie chicken, Swiss cheese, and cavatappi pasta in a rich Dijon mustard-infused sauce, topped with a buttery Parmesan panko crust. Perfect for a comforting weeknight dinner or a family gathering.
Ingredients
Scale
Main Ingredients
- 1 lb cavatappi pasta
- 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
- 2 cups rotisserie chicken, diced
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). Spray a 9×13-inch casserole dish with nonstick cooking spray and set it aside.
- Cook the pasta: In a large pot of salted boiling water, cook the cavatappi pasta according to the package directions (about 7-8 minutes) until al dente. Drain the pasta and set it aside.
- Make the sauce: In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Stir well to create a creamy mixture.
- Assemble the casserole: Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the bowl with the sauce. Stir everything together until all ingredients are well incorporated. Pour the mixture into the prepared casserole dish, spreading it evenly.
- Prepare the topping: In a small bowl, combine the melted butter, panko bread crumbs, and grated Parmesan cheese. Stir until the bread crumbs are coated with the butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve: Let the casserole cool for a few minutes, then garnish with extra parsley if desired. Serve hot and enjoy!
Notes
- You can substitute the rotisserie chicken with cooked chicken breast or thigh meat for a homemade touch.
- Swiss cheese can be replaced with Gruyère or a mild cheddar if preferred.
- For a lower-fat option, use low-fat half & half or milk instead.
- Ensure the pasta is drained well to avoid a watery casserole.
- Let the casserole rest for about 5 minutes before serving to help it set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
Keywords: Chicken Cordon Bleu Casserole, creamy chicken casserole, baked chicken pasta, Swiss cheese casserole, easy comfort food
