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Chicken Cordon Bleu Casserole

Savory Chicken Cordon Bleu Casserole for Cozy Nights

A comforting Chicken Cordon Bleu Casserole, combining rotisserie chicken, Swiss cheese, and a creamy sauce topped with crunchy panko breadcrumbs, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 oz Cavatappi Pasta Substitute with any short pasta, like penne or fusilli.
For the Creamy Sauce
  • 10.5 oz Cream of Chicken Soup Use a low-fat version for a lighter dish or gluten-free alternative.
  • 1 cup Half & Half Substitute with milk or dairy-free alternatives like almond milk.
  • 1 tbsp Dijon Mustard Can be substituted with yellow mustard.
  • 2 tbsp Fresh Parsley (chopped) Omit or substitute with dried parsley if not available.
  • 1 tsp Seasoned Salt Substitute with regular salt and a pinch of garlic powder.
  • 1 tsp Black Pepper Use freshly ground for the best flavor.
For the Main Filling
  • 2 cups Shredded Swiss Cheese Gruyère or a dairy-free cheese can be used as alternatives.
  • 2 cups Diced Rotisserie Chicken Swap with cooked turkey or sautéed vegetables for vegetarian options.
For the Crunchy Topping
  • 4 tbsp Unsalted Butter (melted) Can use olive oil as a healthier alternative.
  • 1 cup Plain Panko Breadcrumbs Use gluten-free panko for a gluten-free dish.
  • 1/2 cup Grated Parmesan Cheese Can be omitted or replaced with nutritional yeast for a dairy-free version.

Equipment

  • 9x13-inch casserole dish
  • Large pot
  • Mixing bowl
  • small bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and spray a 9×13-inch casserole dish with cooking spray.
  2. In a large pot, bring salted water to a rolling boil. Add the cavatappi pasta and cook for about 7-8 minutes, or until al dente. Drain and set aside.
  3. In a mixing bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Whisk until smooth.
  4. Add the shredded Swiss cheese and diced rotisserie chicken to the sauce mixture, stirring well. Gently fold in the cooked cavatappi pasta.
  5. In a small bowl, mix the melted butter, plain panko breadcrumbs, and grated Parmesan cheese until crumbly.
  6. Spread the pasta and chicken mixture evenly in the casserole dish, then sprinkle the breadcrumb topping on top.
  7. Bake for 25-30 minutes or until bubbly and golden brown. Watch closely to avoid burning.
  8. Remove from oven, garnish with fresh parsley, and let cool slightly before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 950mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Customize with gluten-free or dairy-free options as needed. Perfect for weeknight dinners or family gatherings.

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