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Chicken Cordon Bleu Casserole

Savory Chicken Cordon Bleu Casserole for Cozy Weeknights

Easy Chicken Cordon Bleu Casserole, a comforting meal with rotisserie chicken, creamy Swiss cheese, and cavatappi pasta, perfect for any weeknight.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 oz Cavatappi Pasta Substitute with gluten-free pasta if needed.
For the Creamy Filling
  • 1 can Cream of Chicken Soup Use dairy-free version for dairy-free options.
  • 1 cup Half & Half Swap with plant-based milk for a dairy-free alternative.
  • 1 tbsp Dijon Mustard Can be replaced with yellow mustard for a milder flavor.
  • 1 tbsp Fresh Parsley Can be omitted or substituted with dried herbs.
  • 1 tsp Seasoned Salt Regular salt can be used; consider adding garlic or onion powder.
  • 1/2 tsp Black Pepper Adjust according to your preference.
  • 2 cups Shredded Swiss Cheese Gruyère or mozzarella can be substituted.
  • 2 cups Diced Rotisserie Chicken Can be replaced with turkey or a plant-based protein.
For the Topping
  • 2 tbsp Unsalted Butter Use olive oil for a dairy-free option.
  • 1 cup Panko Bread Crumbs Gluten-free panko can be used for gluten-free options.
  • 1/2 cup Grated Parmesan Cheese Any hard cheese works as a substitute.

Equipment

  • 9x13 inch casserole dish
  • large pot
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
  2. Cook the cavatappi pasta in salted boiling water for 7-8 minutes until al dente. Drain and set aside.
  3. In a mixing bowl, combine cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper; whisk until smooth.
  4. Fold in shredded Swiss cheese, diced rotisserie chicken, and cooked cavatappi pasta until well combined.
  5. Spread the mixture evenly in the greased casserole dish.
  6. In a bowl, mix melted butter, panko breadcrumbs, and Parmesan cheese until breadcrumbs are coated.
  7. Sprinkle the panko mixture evenly over the casserole and bake for 25-30 minutes until bubbly and golden brown.
  8. Let the casserole rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 850mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Customize by swapping proteins or adding veggies like spinach or mushrooms for added nutrition. This casserole can be made ahead and frozen without the topping.

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