Name: Chicken Cordon Bleu Casserole
Ingredients: 1 lb cavatappi pasta: This twisted pasta shape is great for holding onto the creamy sauce, making every bite flavorful.; 2 cans cream of chicken soup: This base adds creaminess and depth of flavor; opt for low-sodium options if you’re watching your salt intake.; 2 cups half & half: Adds richness to the sauce; for a lighter option, substitute with milk or a dairy-free alternative like coconut milk.; 3 tbsp Dijon mustard: Provides a zesty kick; you can substitute with yellow mustard if necessary.; 1 tbsp fresh parsley: Adds freshness and color; feel free to use dried parsley in a pinch.; 1 tsp seasoned salt: Enhances overall flavor; adjust to taste based on personal preference.; ½ tsp black pepper: Offers a subtle hint of spice; use white pepper if you prefer a milder flavor.; 3 cups shredded Swiss cheese: The star of the dish; it melts beautifully for that creamy consistency. Use Gruyère for a more intense flavor.; 2 cups diced rotisserie chicken: This saves time and adds wonderful flavor; alternatively, you can use cooked turkey or poached chicken.; 1 tbsp melted butter: Helps achieve a golden brown crust for the topping.; ½ cup panko breadcrumbs: Adds a delightful crunch; for a gluten-free option, look for gluten-free panko.; ¼ cup grated Parmesan cheese: Provides a sharp cheese flavor; use nutritional yeast for a vegan-friendly substitute.

Description

Enjoy Chicken Cordon Bleu Casserole—a creamy, cheesy bake with chicken, ham, and Swiss cheese. A comforting twist on a classic dish.

Ingredients

Scale

1 lb cavatappi pasta: This twisted pasta shape is great for holding onto the creamy sauce, making every bite flavorful.
2 cans cream of chicken soup: This base adds creaminess and depth of flavor; opt for low-sodium options if you’re watching your salt intake.
2 cups half & half: Adds richness to the sauce; for a lighter option, substitute with milk or a dairy-free alternative like coconut milk.
3 tbsp Dijon mustard: Provides a zesty kick; you can substitute with yellow mustard if necessary.
1 tbsp fresh parsley: Adds freshness and color; feel free to use dried parsley in a pinch.
1 tsp seasoned salt: Enhances overall flavor; adjust to taste based on personal preference.
½ tsp black pepper: Offers a subtle hint of spice; use white pepper if you prefer a milder flavor.
3 cups shredded Swiss cheese: The star of the dish; it melts beautifully for that creamy consistency. Use Gruyère for a more intense flavor.
2 cups diced rotisserie chicken: This saves time and adds wonderful flavor; alternatively, you can use cooked turkey or poached chicken.
1 tbsp melted butter: Helps achieve a golden brown crust for the topping.
½ cup panko breadcrumbs: Adds a delightful crunch; for a gluten-free option, look for gluten-free panko.
¼ cup grated Parmesan cheese: Provides a sharp cheese flavor; use nutritional yeast for a vegan-friendly substitute.

Instructions

Preheat the oven: Begin by preheating your oven to 375°F (190°C). Grease a 9×13 casserole dish with a little butter or cooking spray.
Cook the pasta: In a large pot of salted boiling water, cook 1 lb of cavatappi pasta until al dente, about 7-8 minutes. Drain and set aside.
Prepare the sauce: In a mixing bowl, combine 2 cans of cream of chicken soup, 2 cups of half & half, 3 tbsp of Dijon mustard, 1 tbsp of fresh parsley, 1 tsp of seasoned salt, and ½ tsp of black pepper. Mix well.
Add cheese and chicken: Stir in 3 cups of shredded Swiss cheese, 2 cups of diced rotisserie chicken, and the cooked pasta into the sauce until evenly coated.
Assemble the casserole: Pour the pasta mixture into the prepared casserole dish, spreading it evenly.
Prepare the topping: In a small bowl, combine 1 tbsp of melted butter, ½ cup of panko breadcrumbs, and ¼ cup of grated Parmesan cheese. Stir until combined, then sprinkle evenly over the chicken mixture.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the casserole is bubbling.