Why Make This Recipe
Chicken Cordon Bleu Casserole brings together the classic flavors of Chicken Cordon Bleu in a creamy, comforting dish. It is perfect for family dinners or gatherings with friends. This casserole is not only delicious but also saves time, as it combines cooking all the elements into one dish rather than separately preparing them. The use of rotisserie chicken makes it even easier, allowing you to whip up this tasty meal in no time.
How to Make Chicken Cordon Bleu Casserole
Making Chicken Cordon Bleu Casserole is simple and straightforward. 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:
1️⃣ Cook the Pasta
Start by boiling a large pot of water. Add a pinch of salt to season it. Once it reaches a rolling boil, add the cavatappi pasta. Cook it according to package directions until it is al dente, usually around 7-8 minutes. Drain the pasta and set it aside.
2️⃣ Prepare the Sauce Mixture
In a large mixing bowl, combine the two cans of cream of chicken soup, half & half, and Dijon mustard. Stir these ingredients well until they are fully blended. Next, add in the chopped parsley, seasoned salt, and black pepper. Mix these well to incorporate them into the sauce.
3️⃣ Combine with Chicken and Cheese
Add the shredded Swiss cheese and diced rotisserie chicken into the sauce mixture. Stir gently until everything is well combined. The creamy sauce should coat the chicken and cheese nicely.
4️⃣ Assemble the Casserole
In a large greased baking dish, combine the cooked cavatappi pasta and the creamy chicken mixture. Mix everything evenly so that the pasta is well covered with the sauce. Spread it out evenly in the dish.
5️⃣ Prepare the Topping
In a small bowl, mix the melted butter with the panko bread crumbs and grated Parmesan cheese. This will create a crispy topping for your casserole. Sprinkle this mixture evenly over the top of the pasta and chicken layer.
6️⃣ Bake the Casserole
Preheat the oven to 350°F (175°C). Once the oven is hot, place the baking dish inside. Bake the casserole for about 25-30 minutes or until the top is golden brown and the casserole is bubbling.
7️⃣ Let it Rest
Once done, take the casserole out of the oven and let it sit for about 5-10 minutes before serving. This will help the dish to set a bit and make it easier to serve.
How to Serve Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Casserole can be served as a main dish on its own. Consider pairing it with a side salad or some steamed vegetables for a balanced meal. You can also garnish each serving with a little extra chopped parsley or a sprinkle of black pepper for added color.
How to Store Chicken Cordon Bleu Casserole
If you have leftovers, store them in an airtight container in the refrigerator. The casserole will keep well for up to 3-4 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through. You can also warm individual servings in the microwave, but this may not crisp up the topping.
Tips to Make Chicken Cordon Bleu Casserole
- Cook Pasta Al Dente: Make sure to cook the pasta al dente since it will continue cooking in the oven.
- Rotisserie Chicken: Using rotisserie chicken saves time, but you can also cook your chicken separately if you prefer. Just ensure it’s seasoned well.
- Cheese Variation: Feel free to mix other cheese types, like cheddar or provolone, with the Swiss cheese for a flavor twist.
- Vegetable Add-ins: For added nutrition, consider mixing in some cooked broccoli or spinach into the casserole.
Variation
You can easily adjust Chicken Cordon Bleu Casserole to suit your tastes. Here are a few ideas for variations:
- Mushroom Addition: Sauté some mushrooms and mix them into the sauce for an earthy flavor.
- Different Pasta Shapes: If you don’t have cavatappi, feel free to use other pasta shapes such as penne, rotini, or macaroni.
- Spicy Version: Add some diced jalapeños or a pinch of cayenne pepper for a spicy kick.
- Gluten-Free Option: Use gluten-free pasta and cream soup to make this dish suitable for those with gluten sensitivities.
FAQs
1. Can I freeze Chicken Cordon Bleu Casserole?
Yes, you can freeze the casserole before baking. Just make sure to cover it tightly with foil or a lid. When ready to bake, you may need to extend the cooking time a little if baking from frozen.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step and store it in the refrigerator for up to 24 hours. When ready to bake, just pop it in the oven—no need to let it come to room temperature.
3. What can I substitute for half & half?
If you don’t have half & half, you can make your own by mixing equal parts of milk and heavy cream. Alternatively, full-fat canned coconut milk can work as a non-dairy substitute.
4. Is this casserole kid-friendly?
Yes! The creamy cheese and chicken combo makes this casserole appealing to kids. You can also customize the ingredients to suit their taste preferences.
5. How can I make this dish lighter?
You can reduce the overall calories by using low-fat cream of chicken soup, reduced-fat cheese, and whole wheat pasta. This will make the casserole a bit lighter while still keeping it delicious!
Chicken Cordon Bleu Casserole is a delightful twist on a classic recipe. Enjoy making it for your family and friends, and watch them enjoy every bite!
Print
Chicken Cordon Bleu Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A creamy and comforting twist on the classic Chicken Cordon Bleu, perfect for family dinners or gatherings.
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
- 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
- Cook the Pasta: Boil a large pot of water with a pinch of salt. Once boiling, add the cavatappi pasta and cook until al dente, about 7-8 minutes. Drain and set aside.
- Prepare the Sauce Mixture: In a large bowl, combine the cream of chicken soup, half & half, and Dijon mustard. Stir until blended, then add parsley, seasoned salt, and black pepper, mixing well.
- Combine with Chicken and Cheese: Add Swiss cheese and diced rotisserie chicken into the sauce mixture and stir gently to combine.
- Assemble the Casserole: In a greased baking dish, mix the cooked pasta with the creamy chicken mixture until evenly combined. Spread it out evenly.
- Prepare the Topping: Mix melted butter with panko bread crumbs and grated Parmesan cheese, then sprinkle over the casserole.
- Bake the Casserole: Preheat the oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and bubbling.
- Let it Rest: Remove from the oven and let sit for 5-10 minutes before serving.
Notes
Serve with a side salad or steamed vegetables. Garnish with extra chopped parsley or a sprinkle of black pepper if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg