Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

Author: Lauren Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 6 servings Category: DINNER Cuisine: American Diet: Kid Friendly

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
  • 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 9x13 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

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