Chicken Cordon Bleu Casserole
A delightful twist on a classic dish, this Chicken Cordon Bleu Casserole combines chicken, ham, and Swiss cheese into a creamy pasta casserole, perfect for weeknight dinners.
Ingredients
For the casserole
- 1 lb cavatappi pasta
- 2 cans cream of chicken soup (10.5 oz each)
- 2 cups half & half
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon seasoned salt
- 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
Instructions
Preparation
- Prepare the pasta: Begin by boiling a large pot of salted water. Add the cavatappi pasta and cook according to package directions until al dente. Drain 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. Whisk until smooth.
- Combine ingredients: Add the drained pasta, diced rotisserie chicken, and 2 cups of shredded Swiss cheese to the bowl with the sauce. Stir until well coated and evenly distributed.
Assembly
- Assemble the casserole: Pour the mixture into a greased 9x13-inch baking dish. In a small bowl, mix together the panko bread crumbs, melted butter, and grated Parmesan cheese. Sprinkle this topping over the casserole evenly.
Baking
- Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
Notes
For a healthier option, consider using whole grain or gluten-free pasta. You can also substitute half & half with a mixture of milk and cream for a lighter sauce.