Chicken Cordon Bleu Casserole
A delightful twist on the classic French dish, combining creamy layers of cheese, tender chicken, and crunchy topping for a family-friendly meal.
Ingredients
For the Base
- 1 lb cavatappi pasta
- 2 cups rotisserie chicken, diced You can use leftover chicken as well.
For the Sauce
- 2 cans (10.5 oz each) cream of chicken soup
- 2 cups half & half Use a low-fat version for fewer calories.
- 3 tablespoons Dijon mustard Honey mustard can be used for a sweeter flavor.
- 1 tablespoon fresh parsley, chopped Enhances flavor.
- 1 teaspoon seasoned salt e.g., Lawry’s
- ½ teaspoon black pepper
- 3 cups shredded Swiss cheese Feel free to mix in mozzarella or cheddar for a twist.
To Serve
- 1 tablespoon unsalted butter, melted For the topping.
- ¾ cup plain panko bread crumbs Provides crunch.
- ¼ cup grated Parmesan cheese
Instructions
Preparation
- Start by boiling a pot of water and cook the cavatappi according to package instructions until al dente.
- In a large mixing bowl, combine the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper. Stir until well combined.
- Add the diced rotisserie chicken and shredded Swiss cheese into the sauce mixture, stirring until everything is evenly coated.
- Once the pasta is cooked, drain it and add it to the sauce mixture. Gently fold everything together until the pasta is thoroughly coated.
- Pour the entire mixture into a greased baking dish. Spread it evenly with a spatula for even cooking.
Topping and Baking
- In a separate bowl, mix the panko bread crumbs with melted butter and grated Parmesan cheese. Sprinkle this evenly over the casserole.
- Preheat your oven to 350°F (175°C) and bake the casserole for about 25-30 minutes, or until the top is golden and crispy.
Notes
Leftovers can be stored in the fridge for up to 3 days. Reheat covered with foil at 350°F for about 20 minutes.