Introduction

Chicken Cordon Bleu Casserole is a comforting twist on the classic dish, combining tender chicken, creamy sauce, and cheesy pasta all baked to golden perfection. This easy casserole is perfect for family dinners or when you want a flavorful, hassle-free meal.

A close-up view of creamy macaroni and cheese with small cubes of ham mixed in, topped with a golden brown breadcrumb crust that looks crunchy and crispy. The macaroni is soft and coated in a smooth, light yellow cheese sauce, with the crispy breadcrumb layer on top giving texture contrast. Tiny green herb bits are scattered over the breadcrumb topping for color and freshness. The dish is served in a white round bowl, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick cooking spray and set it aside.
Step 2: In a large pot of salted boiling water, cook the cavatappi pasta according to the package directions (about 7-8 minutes) until al dente. Drain the pasta and set aside.
Step 3: In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Stir well to create a creamy mixture.
Step 4: Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the bowl with the sauce. Stir everything together until all ingredients are well incorporated. Pour the mixture into the prepared casserole dish, spreading it evenly.
Step 5: In a small bowl, combine the melted butter, panko bread crumbs, and grated Parmesan cheese. Stir until the bread crumbs are coated with the butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Step 6: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Step 7: Let the casserole cool for a few minutes, then garnish with extra parsley if desired. Serve hot and enjoy!

Tips & Variations

Use leftover cooked chicken or shredded rotisserie chicken for a quick shortcut.
Substitute the Swiss cheese with Gruyère or mozzarella for a different cheesy flavor.
Add sautéed mushrooms or spinach for extra veggies and texture.
For a crispier topping, broil the casserole for 1-2 minutes at the end of baking—watch carefully to avoid burning.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. This casserole can also be frozen before baking; thaw overnight in the refrigerator and then bake as directed.

How to Serve

The close-up image shows a creamy macaroni and cheese dish with a golden brown breadcrumb crust on top. The dish has several layers: a top layer of crispy, toasted breadcrumbs with some small green herb bits scattered, beneath that is melted cheese mixed with chunks of ham and tender macaroni pasta coated in thick, smooth white cheese sauce. The textures vary from crunchy on top to gooey and soft underneath. The entire dish is in a white plate sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rotini, or shells will work well in this casserole as they hold the sauce nicely.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, use dairy-free cream of chicken soup, plant-based milk instead of half & half, dairy-free cheese alternatives, and a vegan butter substitute for the topping.