Description

This Chicken Cordon Bleu Casserole is a comforting and easy twist on the classic French dish. It features layers of juicy chicken, savory ham, and melty Swiss cheese, all brought together with a creamy Dijon mustard sauce. Topped with crispy breadcrumbs, this casserole is perfect for feeding a family or a crowd. It’s a simpler version of the traditional Chicken Cordon Bleu, offering the same delicious flavors without the fuss of stuffing and frying. Whether you’re preparing it for a weeknight dinner or a special gathering, this casserole is sure to be a hit!

Ingredients

Scale

1 pound cavatappi pasta
2 (10.5-ounce) cans of cream of chicken soup
2 cups of half & half
3 tablespoons of Dijon mustard
1 tablespoon of fresh parsley, chopped
1 teaspoon of season salt (I use Lowry’s brand)
½ teaspoon of black pepper
3 cups of Swiss cheese, shredded
2 cups of rotisserie chicken, diced
1 tablespoon of unsalted butter, melted
¾ cup of plain panko bread crumbs
¼ cup of grated parmesan cheese

Instructions

Preheat the oven to 375°F. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside.
Cook the cavatappi pasta in a large pot of boiling water, according to package directions, for 7 to 8 minutes or until the pasta is al dente.
In a large bowl, stir together the cream of chicken soup, half & half, Dijon mustard, fresh chopped parsley, season salt, and black pepper.
Add the shredded Swiss cheese, diced rotisserie chicken, and cooked cavatappi pasta. Stir to incorporate all the ingredients fully.
Pour the chicken cordon bleu casserole filling into the prepared casserole dish.
In a small bowl, stir together the melted butter, plain panko bread crumbs, and grated parmesan cheese.
Cover the top of the casserole filling evenly with the panko breadcrumbs.
Bake for 25 to 30 minutes or until golden and bubbly.

Notes

Chicken Options:
You can use boneless, skinless chicken breasts or thighs for this recipe. Thighs tend to be juicier, but chicken breasts work well if you prefer leaner meat. Ensure the chicken is fully cooked before assembling the casserole.
Ham Selection:
Use deli-style ham, prosciutto, or thicker cuts of smoked ham for a richer flavor. Thinly sliced ham works best for even layering.
Cheese Substitutions:
While Swiss cheese is the traditional choice, you can experiment with other cheeses like Gruyère, mozzarella, or cheddar for different flavor profiles. Gruyère adds a nuttier, more intense flavor, while mozzarella brings a creamier texture.
Breadcrumbs:
Panko breadcrumbs are ideal for a crispy topping, but traditional breadcrumbs or even crushed crackers can be used. For extra flavor, try mixing the breadcrumbs with grated Parmesan cheese before adding them to the top.
Sauce Consistency:
The creamy sauce should be thick enough to coat the chicken but not overly heavy. If it’s too thick, add a splash of milk or chicken broth to thin it out. The sauce binds the ingredients and keeps the casserole moist during baking.
Make-Ahead and Freezing:
You can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking. If you want to freeze it, cover tightly and store for up to 3 months. To bake from frozen, allow an extra 10-15 minutes of cook time.
Vegetable Add-Ins:
For extra nutrition, consider adding vegetables like sautéed spinach, mushrooms, or broccoli. These ingredients pair well with the ham and cheese and can be layered into the casserole before baking.
Reheating:
Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake in the oven at 350°F for 20-25 minutes until heated through. Avoid microwaving, as it may cause the breadcrumbs to lose their crispness.