Why Make This Recipe
Chicken Cordon Bleu Casserole is a tasty twist on the classic dish. It’s perfect for families or gatherings because it’s easy to make and can feed a crowd. This casserole combines creamy chicken and cheese flavors with a crunchy topping, making it a hearty and satisfying meal. Plus, it allows you to enjoy all the classic chicken cordon bleu flavors in a more convenient way.
How to Make Chicken Cordon Bleu Casserole
Making this Chicken Cordon Bleu Casserole is quite simple. Here’s how to do it step by step.
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 (e.g., Lawry’s)
- 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
Directions:
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Cook the Pasta: First, cook the cavatappi pasta according to the package instructions. Drain and set aside.
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Prepare the Mixture: In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Mix until well combined.
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Add Pasta and Chicken: Stir in the cooked pasta, shredded Swiss cheese, and diced rotisserie chicken into the mixture. Make sure everything is evenly coated.
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Assemble the Casserole: Pour the mixture into a greased casserole dish. In a small bowl, mix the melted butter with the panko bread crumbs and Parmesan cheese. Sprinkle this mixture over the top of the casserole.
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Bake: Preheat your oven to 350°F (175°C) and bake for about 25-30 minutes, or until the top is golden brown and the casserole is heated through.
How to Serve Chicken Cordon Bleu Casserole
Serve this casserole warm, straight from the oven. It’s great on its own but can also be paired with a simple salad or steamed vegetables for a complete meal. For extra flavor, consider adding a sprinkle of fresh chopped herbs on top before serving.
How to Store Chicken Cordon Bleu Casserole
To store any leftovers, let the casserole cool completely. Then, cover it with plastic wrap or aluminum foil and place it in the refrigerator. It can last for about 3-4 days. For longer storage, it can be frozen in an airtight container for up to 2 months. Just remember to thaw it overnight in the refrigerator before reheating.
Tips to Make Chicken Cordon Bleu Casserole
- Use high-quality rotisserie chicken for the best flavor and convenience.
- Feel free to add vegetables like broccoli or peas for extra nutrition.
- Adjust the amount of cheese based on your preference for cheesiness.
- If you want a spicier kick, add some diced jalapeños or a pinch of cayenne pepper to the mixture.
Variation
You can change this casserole by swapping the Swiss cheese for cheddar cheese for a different taste. Also, consider using penne or elbow macaroni instead of cavatappi, depending on what you have at home. For a lighter version, replace the cream of chicken soup with a homemade white sauce.
FAQs
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Can I use uncooked chicken instead of rotisserie chicken?
Yes, you can cook diced chicken breast instead of using rotisserie chicken. Just make sure it’s fully cooked before adding it to the casserole. -
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just assemble it but don’t bake it until you’re ready to serve. -
How do I reheat the casserole?
To reheat, cover with aluminum foil and place in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions.
Chicken Cordon Bleu Casserole
Ingredients
Pasta and Chicken
- 1 lb cavatappi pasta Can substitute with penne or elbow macaroni.
- 2 cups rotisserie chicken, diced High-quality rotisserie chicken is recommended for flavor.
Creamy Mixture
- 2 cans cream of chicken soup (10.5 oz each) Can substitute with homemade white sauce for a lighter version.
- 2 cups half & half Adds creaminess to the casserole.
- 3 tablespoons Dijon mustard For flavor enhancement.
- 1 tablespoon fresh parsley, chopped Can be replaced with other herbs.
- 1 teaspoon seasoned salt (e.g., Lawry’s) Adjust according to taste.
- ½ teaspoon black pepper For seasoning.
Cheese and Topping
- 3 cups shredded Swiss cheese Can substitute with cheddar cheese for variation.
- 1 tablespoon unsalted butter, melted Used for mixing with the topping.
- ¾ cup plain panko bread crumbs Provides a crunchy texture.
- ¼ cup grated Parmesan cheese Enhances the topping.
Instructions
Preparation
- Cook the cavatappi pasta according to the package instructions. Drain and set aside.
- In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Mix until well combined.
- Stir in the cooked pasta, shredded Swiss cheese, and diced rotisserie chicken into the mixture. Make sure everything is evenly coated.
Assembly and Baking
- Pour the mixture into a greased casserole dish.
- In a small bowl, mix the melted butter with the panko bread crumbs and Parmesan cheese. Sprinkle this mixture over the top of the casserole.
- Preheat your oven to 350°F (175°C) and bake for about 25-30 minutes, or until the top is golden brown and the casserole is heated through.