Chicken Cordon Bleu Casserole

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Chicken Cordon Bleu Casserole gives you all the melty cheese, savory chicken, and crunchy topping without the million steps of rolling and frying. If you want a lower carb spin try this creamy low carb chicken casserole option for inspiration and tweaks that still feel indulgent. Trust me, your future self who hates doing dishes will high five you.

Why This Recipe is Awesome

• It takes classic Chicken Cordon Bleu vibes and turns them into cozy casserole joy.
• You get gooey Swiss cheese and that salty ham-ish vibe without wrestling with thin cutlets.
• It is idiot proof. Even if you pick the wrong cheese once, the casserole forgives you.
• It feeds a crowd and still behaves like leftovers the next day.
• You can assemble it fast, pop it in the oven, and go do something fun or just nap. Priorities.

Ingredients You’ll Need

• 1 lb cavatappi pasta — fun spirals that trap sauce, no twirling required
• 2 cans (10.5 oz each) cream of chicken soup — the cozy base, yes I judge no one
• 2 cups half & half — for creamy comfort without turning into soup soup
• 3 tablespoons Dijon mustard — tangy wake up call
• 1 tablespoon fresh parsley, chopped — because color matters
• 1 teaspoon seasoned salt (e.g., Lawry’s) — your shortcut to fancy flavor
• ½ teaspoon black pepper — keep it real
• 3 cups shredded Swiss cheese — melty, nutty, perfect
• 2 cups rotisserie chicken, diced — lazy chef hero move
• 1 tablespoon unsalted butter, melted — for the topping
• ¾ cup plain panko bread crumbs — crunchy happiness
• ¼ cup grated Parmesan cheese — salty finish, optional yet recommended

Step-by-Step Instructions

1. Preheat the oven to 350 F and grease a 9 by 13 inch baking dish so nothing sticks later. Boil the cavatappi until just shy of al dente so it finishes cooking in the oven. Drain and set aside.

2. Whisk the cream of chicken soups, half and half, and Dijon mustard in a large bowl until smooth. Stir in the parsley, seasoned salt, and black pepper. Taste and adjust if you are feeling sassy.

3. Fold the shredded Swiss cheese into the sauce, reserving about a cup for the top. Add the diced rotisserie chicken and cooked pasta. Mix gently so everything gets cozy and evenly coated.

4. 4️⃣ Assemble the casserole. Pour the pasta mixture into the prepared baking dish and spread it flat but not squished. Sprinkle the reserved Swiss cheese over the top so it melts into glorious strings while baking.

5. Combine the melted butter, panko, and Parmesan in a small bowl. Scatter that crunchy mix over the cheese layer for texture and dramatic effect. This topping gives you contrast. Do not skip it.

6. Bake for 25 to 30 minutes until the topping turns golden and the casserole bubbles around the edges. Let it rest five minutes before serving so you do not burn your tongue and your dignity.

7. Garnish with a little extra chopped parsley if you want to look like you planned things. Serve warm and watch people smile.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven. Rookie move. Preheat it. Always.
• Overcooking the pasta during boiling. It cooks more in the oven so stop it a minute early.
• Using sliced bread crumbs instead of panko. Different vibe. Panko stays crunchy.
• Skipping the Dijon mustard. It keeps the flavor bright so the dish does not go bland and sleepy.
• Forgetting to let it rest after baking. That bubbling pool of molten cheese will ruin your mouth and your mood.

Alternatives & Substitutions

Want to mess with this? Good. Here are simple swaps that work.

• No cavatappi available Use penne, rotini, or shells. Same idea, different shape.
• Half & half too rich Try milk or a mix of milk and a splash of cream. It will still be creamy but lighter.
• No Swiss cheese Use Gruyere for nuttiness or provolone for milder melt. Cheddar will work in a pinch but changes the personality.
• No rotisserie chicken Shred leftover roasted chicken or cook and dice a couple of chicken breasts. Pulled turkey also works on Thanksgiving night survival mode.
• Want a gluten free option Swap the pasta for gluten free pasta and use gluten free panko crumbs.
• Want a lower carb version? FYI, you can skip the pasta and toss in cauliflower florets, or check out this creamy low carb chicken casserole with cauliflower for more ideas and a slightly different spin. IMO, cauliflower soaks up sauce like a champ.

FAQ (Frequently Asked Questions)

Q Will this freeze well?
A Yes. Cool fully then freeze in an airtight container. Thaw in the fridge overnight and reheat covered in the oven until bubbly.

Q Can I use margarine instead of butter?
A Technically yes, but why hurt your soul like that? Butter gives better flavor and crunch for the topping.

Q How long does it keep in the fridge?
A About three to four days. Reheat in the oven to keep the topping somewhat crispy.

Q Can I make it ahead of time?
A Totally. Assemble it, cover, and refrigerate for up to 24 hours. Add a few extra minutes to baking time if it goes in cold.

Q What if I do not like Dijon?
A Swap for yellow mustard or a teaspoon of mustard powder plus a splash of vinegar for the tang. But Dijon really is small magic.

Q Can I add ham to make it more classic?
A Yes, add diced ham with the chicken if you want more of the traditional Cordon Bleu feel. Double the protein, double the approval.

Q Is this kid friendly?
A Most kids love melty cheese and pasta. Cut up the parsley and maybe omit extra pepper for sensitive palettes.

Final Thoughts

You just turned Chicken Cordon Bleu into an easy weeknight casserole and you did it with style. This dish is forgiving, cheesy, and crowd pleasing so bring it to potlucks, feed picky teenagers, or treat yourself on a Tuesday. Now go impress someone or yourself with your new culinary skills. You have earned it.

Chicken Cordon Bleu Casserole

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• Author: admin
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Kid Friendly

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Description

A cozy casserole version of the classic Chicken Cordon Bleu, featuring melty cheese and savory chicken, all topped with a crunchy panko crust.

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Ingredients

Scale 1x2x3x

• 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
• 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

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Instructions

1. Preheat the oven to 350°F and grease a 9×13 inch baking dish.
2. Boil the cavatappi until just shy of al dente, drain and set aside.
3. Whisk the cream of chicken soups, half and half, and Dijon mustard in a large bowl until smooth. Stir in the parsley, seasoned salt, and black pepper.
4. Fold in the shredded Swiss cheese, reserving a cup for the top. Add the diced rotisserie chicken and cooked pasta, mixing gently.
5. Pour the pasta mixture into the prepared baking dish and spread it out. Sprinkle the reserved Swiss cheese over the top.
6. Combine the melted butter, panko, and Parmesan in a small bowl. Scatter over the cheese layer.
7. Bake for 25 to 30 minutes until golden and bubbling. Let rest for five minutes before serving.

Notes

Garnish with extra chopped parsley for presentation. This casserole can be made ahead of time and stored in the fridge.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 60mg

Keywords: Casserole, Chicken, Comfort Food