Imagine walking into your kitchen and smelling something warm and cheesy coming from the oven. That’s the magic of Chicken Cordon Bleu Casserole. Growing up, this was one of those meals that brought my family together, and there’s just something comforting about a dish that combines tender chicken, nutty Swiss cheese, and rich creamy sauce. I love how easy it is to whip up, making it perfect for busy weeknights or cozy gatherings. This recipe matters because it transforms classic flavors into a straightforward one-pan meal that everyone will enjoy. What’s special about this casserole is not just its great taste, but how it brings warmth and togetherness to the table.
why make this recipe
Making Chicken Cordon Bleu Casserole is all about delighting your taste buds while simplifying your cooking. This recipe packs in flavors of the beloved Chicken Cordon Bleu but presents it in a convenient casserole form. With crunchy panko topping and gooey, melted cheese, it’s a dish that’s both satisfying and easy to prepare. Plus, you get to use rotisserie chicken, which saves you time in the kitchen. Serve it to friends and family, and watch as their faces light up with delight.
how to make Chicken Cordon Bleu Casserole
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
- 1 tablespoon unsalted butter, melted
- ¾ cup plain panko bread crumbs
- ¼ cup grated Parmesan cheese
Directions
- Preheat your oven to 350°F (175°C).
- Cook the cavatappi pasta according to the package instructions. Drain and set aside.
- In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper.
- Stir in the cooked pasta, shredded Swiss cheese, and diced rotisserie chicken until well mixed.
- Pour the mixture into a 9×13 inch baking dish.
- In a separate bowl, mix together the melted butter, panko bread crumbs, and grated Parmesan cheese. Sprinkle this mixture evenly on top of the casserole.
- Bake for about 25-30 minutes or until the top is golden brown and bubbly.
how to serve Chicken Cordon Bleu Casserole
Serve this casserole hot from the oven, garnished with a sprinkle of fresh parsley for a pop of color. Pair it with a simple side salad or steamed vegetables for a balanced meal. It’s a crowd-pleaser that works great for family dinners or potlucks.
how to store Chicken Cordon Bleu Casserole
If you have leftovers, let the casserole cool completely before storing. Place it in an airtight container in the refrigerator, where it will last for about 3-4 days. You can also freeze the casserole before baking it. Just cover it tightly and keep it in the freezer for up to two months. When you’re ready to enjoy it again, allow it to thaw in the refrigerator overnight, then bake as directed.
tips to make Chicken Cordon Bleu Casserole
- For extra flavor, consider adding some cooked bacon or ham with the chicken.
- If you prefer a lighter version, use low-fat cream of chicken soup and half & half.
- To make it a bit spicy, add a dash of cayenne pepper to the sauce mixture.
variation
You can easily adapt this casserole by using different types of cheese like cheddar or pepper jack for a different flavor profile. Additionally, swap out the pasta for quinoa or rice to suit your dietary preferences.
FAQs
1. Can I use uncooked chicken instead of rotisserie chicken?
Yes, you can use uncooked chicken. Just cook it thoroughly before adding it to the casserole.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare it a day in advance and store it in the refrigerator before baking. Just increase the baking time if it’s cold from the fridge.
3. Is this dish suitable for freezing?
Yes, this casserole freezes well. Just ensure it’s properly wrapped to avoid freezer burn.
Chicken Cordon Bleu Casserole
Ingredients
Pasta and Sauce
- 1 lb cavatappi pasta You can substitute with any pasta of your choice.
- 2 cans cream of chicken soup Each can should be 10.5 oz.
- 2 cups half & half You can use milk for a lighter version.
- 3 tablespoons Dijon mustard Adds a tangy flavor.
- 1 tablespoon fresh parsley, chopped For garnish and flavor.
- 1 teaspoon seasoned salt Lawry’s is a popular brand.
- ½ teaspoon black pepper
Chicken and Cheese
- 3 cups shredded Swiss cheese Can substitute with cheddar or pepper jack.
- 2 cups rotisserie chicken, diced Pre-cooked and shredded chicken saves time.
Topping
- 1 tablespoon unsalted butter, melted Helps the topping to brown.
- ¾ cup plain panko bread crumbs For a crunchy topping.
- ¼ cup grated Parmesan cheese Adds flavor to the topping.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the cavatappi pasta according to the package instructions. Drain and set aside.
- In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper.
- Stir in the cooked pasta, shredded Swiss cheese, and diced rotisserie chicken until well mixed.
Baking
- Pour the mixture into a 9x13 inch baking dish.
- In a separate bowl, mix together the melted butter, panko bread crumbs, and grated Parmesan cheese. Sprinkle this mixture evenly on top of the casserole.
- Bake for about 25-30 minutes or until the top is golden brown and bubbly.