why make this recipe
Chicken Cordon Bleu Casserole takes the classic flavors of ham, chicken, and Swiss cheese and turns them into an easy, family-friendly baked dish. It’s comforting, quick to assemble, and scales well for weeknight dinners or potlucks. The casserole format removes the fuss of individual breading and frying while keeping the rich, creamy taste everyone loves.
introduction
This Chicken Cordon Bleu Casserole layers tender rotisserie chicken, cheesy Dijon sauce, and crunchy panko for a shortcut version of the classic. Using cavatappi pasta gives the dish curly pockets to hold sauce, and a simple breadcrumb topping adds the satisfying crisp finish. It’s a hearty, crowd-pleasing bake that’s ideal when you want big flavor with minimal hands-on time.
how to make Chicken Cordon Bleu Casserole
Make a creamy mustard-swiss sauce, toss it with cooked cavatappi and diced rotisserie chicken, top with more Swiss and a Parmesan-panko crumb, then bake until bubbly and golden. The casserole is forgiving: you can mix and match cheeses or swap leftover chicken without losing the signature cordon bleu flavor.
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 :
- 4️⃣ Assemble the casserole
- Preheat oven to 350°F (175°C). Cook the cavatappi according to package directions until al dente; drain.
- In a large bowl, whisk together the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper until smooth.
- Stir in the cooked pasta, diced rotisserie chicken, and 2 cups of the shredded Swiss cheese until evenly combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of Swiss cheese over the top.
- In a small bowl, combine melted butter, panko breadcrumbs, and grated Parmesan cheese. Evenly sprinkle the crumb mixture over the cheese layer.
- Bake uncovered for 25–30 minutes, or until the casserole is bubbly and the topping is golden brown. Allow to rest 5–10 minutes before serving to let it set.
how to serve Chicken Cordon Bleu Casserole
Serve hot, scooped onto dinner plates alongside a simple green salad or steamed vegetables to balance the richness. It also works well with roasted asparagus or a light vinaigrette-dressed slaw. Garnish with extra chopped parsley for color.
how to store Chicken Cordon Bleu Casserole
- Refrigerator: Cool completely, cover tightly, and refrigerate for up to 3–4 days.
- Freezer: For longer storage, portion into airtight containers and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave, or reheat a full casserole in a 350°F oven until warmed through (about 20–30 minutes), covering loosely with foil to prevent over-browning.
tips to make Chicken Cordon Bleu Casserole
- Use rotisserie chicken for speed and flavor; cooked leftover chicken or poached breasts also work.
- Don’t overcook the pasta; it will finish cooking in the oven and you want some bite to avoid a mushy casserole.
- Mix some Dijon into the breadcrumb topping for extra tang.
- Swap half-and-half for whole milk plus a tablespoon of butter if needed, but the sauce will be slightly thinner.
- For a lower-sodium version, use low-sodium cream soup and seasoned salt sparingly.
variation (if any)
- Ham swap: Stir in 1–1½ cups diced ham for a closer take on traditional cordon bleu.
- Baked chicken version: Use shredded cooked chicken breast and layer thin ham slices on top before adding cheese for a layered presentation.
- Gluten-free: Substitute gluten-free pasta and gluten-free panko; ensure cream soup is gluten-free.
- Cheesy twist: Mix Gruyère with the Swiss for a nuttier flavor.
FAQ
Q: Can I make this ahead of time?
A: Yes — assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if starting from cold.
Q: Can I skip the panko topping?
A: You can, but the panko provides a crunchy contrast to the creamy filling. Try crushed crackers or toasted almonds as alternatives.
Q: Is there a vegetarian version?
A: For a vegetarian option, replace chicken and ham with cooked hearty vegetables like mushrooms and artichoke hearts and use a vegetarian cream soup.
Conclusion
For a tested inspiration and a slightly different take on this dish, check the original source for ideas and notes from the recipe developer: Chicken Cordon Bleu Casserole recipe on The Girl Who Ate Everything.
Chicken Cordon Bleu Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Cook the cavatappi according to package directions until al dente; drain.
- In a large bowl, whisk together the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper until smooth.
- Stir in the cooked pasta, diced rotisserie chicken, and 2 cups of the shredded Swiss cheese until evenly combined.
- Transfer the mixture to a greased 9×13-inch baking dish and sprinkle the remaining 1 cup of Swiss cheese over the top.
- In a small bowl, combine melted butter, panko breadcrumbs, and grated Parmesan cheese. Evenly sprinkle the crumb mixture over the cheese layer.
- Bake uncovered for 25–30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Allow to rest for 5–10 minutes before serving.
