Description
A cozy casserole version of the classic Chicken Cordon Bleu, featuring melty cheese and savory chicken, all topped with a crunchy panko crust.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking dish.
- Boil the cavatappi until just shy of al dente, drain and set aside.
- 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.
- Fold in the shredded Swiss cheese, reserving a cup for the top. Add the diced rotisserie chicken and cooked pasta, mixing gently.
- Pour the pasta mixture into the prepared baking dish and spread it out. Sprinkle the reserved Swiss cheese over the top.
- Combine the melted butter, panko, and Parmesan in a small bowl. Scatter over the cheese layer.
- 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