Chicken Cordon Bleu Casserole (Print-Friendly Format)
Rotisserie chicken, Swiss cheese, and creamy sauce baked with crisp panko for easy weeknight comfort.
# Ingredients You’ll Need:
→ Pasta Base
01 -
450 grams cavatappi pasta
→ Creamy Sauce
02 -
2 cans (298 grams each) cream of chicken soup
03 -
480 millilitres half & half
04 -
3 tablespoons Dijon mustard
05 -
1 tablespoon fresh parsley, chopped
06 -
1 teaspoon seasoned salt
07 -
0.5 teaspoon ground black pepper
→ Protein and Cheese
08 -
340 grams shredded Swiss cheese
09 -
320 grams rotisserie chicken, diced
→ Topping
10 -
1 tablespoon unsalted butter, melted
11 -
45 grams plain panko bread crumbs
12 -
25 grams grated Parmesan cheese
# How to Make It:
01 -
Preheat the oven to 190°C. Lightly coat a 23 x 33 centimetre baking dish with nonstick cooking spray and set aside.
02 -
Bring a large pot of salted water to a boil. Cook cavatappi pasta according to package instructions until al dente, about 7–8 minutes. Drain and set aside.
03 -
In a large bowl, whisk together cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper until smooth.
04 -
Add shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the sauce. Gently fold until well combined.
05 -
Evenly spread the pasta mixture into the prepared casserole dish.
06 -
In a small bowl, combine melted butter, panko bread crumbs, and grated Parmesan cheese. Stir so the crumbs are well coated.
07 -
Distribute the crumb mixture evenly over the pasta in the baking dish.
08 -
Place the dish in the preheated oven and bake for 25–30 minutes, until the casserole is hot, bubbling, and the topping is golden brown.
09 -
Allow to cool for several minutes before serving. Garnish with additional parsley if desired and serve hot.
# Extra Tips:
01 -
For a smoky dimension, substitute smoked Swiss cheese or add a pinch of garlic powder to the sauce.
02 -
The assembled dish can be refrigerated ahead of time and baked just before serving.