Description
A creamy and comforting twist on the classic Chicken Cordon Bleu, perfect for family dinners or gatherings.
Ingredients
Scale
- 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