Description
This Chicken Cordon Bleu Casserole is a creamy, cheesy baked pasta dish loaded with tender chicken, Swiss cheese, and a crispy breadcrumb topping for the ultimate comfort food meal.
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
- 1/2 teaspoon black pepper
- 3 cups shredded Swiss cheese
- 2 cups rotisserie chicken, diced
- 1 tablespoon unsalted butter, melted
- 3/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook cavatappi pasta in salted boiling water until al dente. Drain and set aside.
- In a large bowl, mix cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper.
- Add Swiss cheese, diced chicken, and cooked pasta. Stir until fully combined.
- Pour mixture into prepared baking dish and spread evenly.
- Mix melted butter, panko breadcrumbs, and Parmesan cheese in a small bowl.
- Sprinkle breadcrumb mixture evenly over the casserole.
- Bake for 25–30 minutes until bubbly and golden brown on top.
- Let rest for a few minutes before serving. Garnish with parsley if desired.
Notes
- Use rotisserie chicken for faster prep.
- Swiss cheese can be substituted with mozzarella or provolone.
- For extra flavor, add a pinch of garlic powder or paprika.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Casserole
- Method: Bake
- Cuisine: American