If you’re craving a comforting and flavorful dinner, this Chicken Cordon Bleu Casserole is the perfect dish! With tender rotisserie chicken, creamy Swiss cheese, and a crunchy panko breadcrumb topping, this casserole brings all the flavors of traditional Chicken Cordon Bleu to your table in a simple, family-friendly bake. Perfect for busy weeknights, it’s a satisfying meal that’s bound to become a regular on your dinner rotation.
Ingredients:
1 pound cavatappi pasta
2 (10.5-ounce) cans of cream of chicken soup
2 cups half & half
3 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
1 teaspoon seasoned salt (Lowry’s recommended)
½ teaspoon black pepper
3 cups Swiss cheese, shredded
2 cups rotisserie chicken, diced
1 tablespoon unsalted butter, melted
¾ cup plain panko bread crumbs
¼ cup grated parmesan cheese
Directions:
Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Prepare a 9×13-inch casserole dish by spraying it with nonstick cooking spray and set it aside.
Cook the Pasta:
Boil a large pot of water and cook the cavatappi pasta until al dente, following the package instructions (about 7-8 minutes). Drain the pasta and set it aside.
Prepare the Sauce:
In a large bowl, mix together the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper until well combined. This will form the base of your creamy sauce.
Combine Ingredients:
Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the sauce mixture. Stir everything together until well incorporated.
Assemble the Casserole:
Pour the chicken cordon bleu mixture into the prepared casserole dish, spreading it out evenly.
Make the Topping:
In a small bowl, combine the melted butter, panko bread crumbs, and grated parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake:
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and the casserole is bubbling. Serve hot and enjoy!
Serving Tips:
Pairing Suggestions: Serve this casserole with a light side to balance its richness. A fresh green salad with a simple vinaigrette, roasted vegetables (such as asparagus or Brussels sprouts), or steamed broccoli make excellent sides. Garlic bread or dinner rolls are great for soaking up the creamy sauce.
Garnish: Add a sprinkle of fresh parsley or chopped chives on top for a burst of color and fresh flavor before serving.
Portion Sizes: This casserole yields 6 generous servings, but you can adjust portion sizes to accommodate smaller servings for larger gatherings.
Storage Tips:
Refrigeration: Store any leftover Chicken Cordon Bleu Casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also microwave individual portions on medium power to avoid overcooking.
Freezing: You can freeze this casserole for future meals. To freeze, allow the casserole to cool completely, then cover it tightly with plastic wrap and aluminum foil, or transfer to a freezer-safe container. The casserole will stay fresh in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the fridge, then reheat in the oven at 350°F (175°C) for 20-25 minutes or until warmed through.
Reheating Tips: For best results, reheat the casserole in the oven to maintain its crispy topping. If reheating in the microwave, cover it loosely to prevent drying out, but the topping may lose some of its crunch.
Related Recipes:
FAQs:
Can I make Chicken Cordon Bleu Casserole ahead of time?
Yes! You can assemble the casserole up to 24 hours in advance. Cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. When ready to bake, remove it from the fridge and let it sit at room temperature for about 15-20 minutes before placing it in the oven. You may need to add 5-10 minutes to the baking time if baking from chilled.
Can I use other types of cheese besides Swiss?
Absolutely! While Swiss cheese provides a classic cordon bleu flavor, you can substitute it with cheeses like mozzarella, provolone, or even sharp cheddar for a different twist. Each option will give the casserole a unique taste.
Can I add ham to this Chicken Cordon Bleu Casserole?
Yes, to make it more traditional, you can add 1 cup of diced ham along with the rotisserie chicken. It enhances the flavor, creating a more authentic Chicken Cordon Bleu taste.
How do I keep the casserole topping crispy when reheating?
To maintain the crispiness of the panko breadcrumb topping, it’s best to reheat the casserole in the oven at 350°F (175°C) for 10-15 minutes. Cover the casserole loosely with foil to prevent the top from browning too much, but keep the foil off if you want to ensure a crispy finish.
Conclusion:
This Chicken Cordon Bleu Casserole is a delightful fusion of creamy, cheesy goodness and crispy textures, making it the ultimate comfort food for any night of the week. Whether you’re serving it for a cozy family dinner or bringing it to a potluck, this casserole is sure to be a hit!
📖 Recipe:
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Chicken Cordon Bleu Casserole
- Total Time: 45 minutes
- Yield: 6 servings
Description
This Chicken Cordon Bleu Casserole combines tender rotisserie chicken, Swiss cheese, and a creamy sauce, topped with crispy panko breadcrumbs. It’s an easy, family-friendly dish that brings the classic flavors of Chicken Cordon Bleu to your dinner table. Perfect for busy weeknights, this comforting casserole is simple to prepare and sure to become a favorite!
Ingredients
1 pound cavatappi pasta
2 (10.5-ounce) cans cream of chicken soup
2 cups half & half
3 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
1 teaspoon seasoned salt (Lowry’s recommended)
½ teaspoon black pepper
3 cups Swiss cheese, shredded
2 cups rotisserie chicken, diced
1 tablespoon unsalted butter, melted
¾ cup plain panko breadcrumbs
¼ cup grated parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Cook Pasta: Boil a large pot of water and cook the cavatappi pasta according to package instructions, about 7-8 minutes. Drain and set aside.
- Prepare the Sauce: In a large bowl, mix the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper until combined.
- Combine Ingredients: Stir in the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta until well incorporated.
- Assemble the Casserole: Spread the chicken mixture evenly into the prepared casserole dish.
- Prepare the Topping: In a small bowl, mix the melted butter, panko breadcrumbs, and grated parmesan cheese. Sprinkle evenly over the casserole.
- Bake: Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. Serve hot.
Notes
Cheese Substitution: You can substitute Swiss cheese with mozzarella or provolone for a different flavor profile.
Add Ham: To make it more like a traditional Chicken Cordon Bleu, add 1 cup of diced ham along with the chicken.
Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 766 kcal per serving
