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Chicken Cordon Bleu Casserole

Savor the Comfort: Chicken Cordon Bleu Casserole Delight

Experience the delightful comfort of Chicken Cordon Bleu Casserole, a quick and satisfying dish that transforms classic flavors into a family-friendly meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Layer
  • 8 oz Cavatappi Pasta Feel free to swap with any short pasta like penne or fusilli.
For the Creamy Sauce
  • 10.5 oz Cream of Chicken Soup Use dairy-free alternatives for a lighter option.
  • 1 cup Half & Half Substitute with almond milk for a dairy-free option.
  • 2 tbsp Dijon Mustard Yellow or whole grain mustard can work as alternatives.
  • 2 tbsp Fresh Parsley Can use dried parsley if fresh isn't available.
  • 1 tsp Seasoned Salt Regular salt can be used as a substitute.
  • 1 tsp Black Pepper White pepper can be used for a different taste.
For the Chicken Layer
  • 2 cups Shredded Swiss Cheese Gruyère or mozzarella are great substitutes.
  • 3 cups Rotisserie Chicken Leftover cooked chicken or turkey works too.
For the Topping
  • 4 tbsp Unsalted Butter Replace with olive oil for a dairy-free version.
  • 1 cup Plain Panko Breadcrumbs Gluten-free panko is perfect for gluten-free options.
  • 1/2 cup Grated Parmesan Cheese Omit or use nutritional yeast for a vegan-friendly choice.

Equipment

  • 9x13-inch casserole dish
  • large pot
  • Mixing Bowl
  • Small Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and coat a 9×13-inch casserole dish with cooking spray.
  2. Cook the cavatappi pasta in salted boiling water for about 7-8 minutes until al dente, then drain and set aside.
  3. Whisk together cream of chicken soup, half & half, Dijon mustard, fresh parsley, seasoned salt, and black pepper in a mixing bowl.
  4. Fold shredded Swiss cheese and rotisserie chicken into the sauce mixture, then add cooked cavatappi pasta and stir until combined.
  5. Melt unsalted butter and mix with panko breadcrumbs and grated Parmesan cheese.
  6. Pour chicken and pasta mixture into the casserole dish, spreading evenly, then sprinkle panko topping over the surface.
  7. Bake in preheated oven for 25-30 minutes until bubbling and topping is golden brown.
  8. Allow the casserole to cool for a few minutes before serving and garnish with chopped parsley if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 2mgCalcium: 25mgIron: 10mg

Notes

For best results, make sure to cook pasta al dente and whisk sauce ingredients thoroughly to avoid clumps. Experiment with different cheeses for varied flavors.

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