Chicken Cordon Bleu Casserole is a comforting, easy-to-make twist on the traditional French-inspired dish, Chicken Cordon Bleu. Traditionally, Chicken Cordon Bleu consists of chicken breast stuffed with Chicken ham and Swiss cheese, then breaded and fried or baked. This casserole version, however, captures the same rich flavors but with less effort and more convenience, making it perfect for busy weeknights or family gatherings.
Instead of stuffing chicken breasts, this recipe simplifies things by combining diced rotisserie chicken with shredded Swiss cheese, a creamy sauce made from cream of chicken soup and Dijon mustard, and cavatappi pasta. Everything is layered into a single dish and topped with buttery panko breadcrumbs and Parmesan cheese for a crispy, golden topping. The result is a dish that’s just as flavorful and satisfying as the original but much easier to prepare.
The appeal of the casserole version lies not only in its convenience but also in its heartiness. It’s a one-dish meal that’s filling, flavorful, and perfect for feeding a crowd. Whether you’re hosting a family dinner or looking for a comforting dish to enjoy on a cool evening, Chicken Cordon Bleu Casserole checks all the boxes.
Why You’ll Love This Recipe
There are so many reasons to love this Chicken Cordon Bleu Casserole! First, it’s incredibly easy to make, thanks to the use of pre-cooked rotisserie chicken, which cuts down on prep time significantly. The simplicity of this recipe makes it an ideal choice for both novice cooks and busy home chefs who want to get a delicious meal on the table quickly.
This casserole is the ultimate comfort food, combining rich, creamy textures with the savory taste of chicken and Swiss cheese, all enhanced by a slight tang from Dijon mustard. The crunchy panko breadcrumb topping adds a delightful contrast to the creamy pasta and chicken filling, ensuring that every bite is packed with flavor and texture.
One of the best things about this recipe is its versatility. It can be made ahead of time and stored in the fridge, making it perfect for meal prep. The leftovers reheat beautifully, so you can enjoy this dish for several meals. It’s also freezer-friendly, meaning you can assemble the casserole, freeze it, and bake it later for an effortless dinner. Whether you’re feeding a family or making meals ahead of time, this recipe is sure to become a go-to favorite.
Essential Ingredients for Chicken Cordon Bleu Casserole
- Cavatappi Pasta: This unique, spiral-shaped pasta is perfect for casseroles because its ridges and twists hold onto the creamy sauce, ensuring every bite is packed with flavor. Cavatappi’s shape also gives the dish a nice texture and prevents the pasta from becoming too mushy as it bakes. If you don’t have cavatappi on hand, you can substitute it with other sturdy pastas like penne, rotini, or elbow macaroni, which also work well in baked dishes.
- Cream of Chicken Soup: Serving as the base for the sauce, cream of chicken soup adds a creamy, savory foundation to the casserole. Its thick consistency helps bind the ingredients together, making it essential for achieving the rich, hearty texture of the dish. If you prefer a homemade version, you can make a quick cream sauce with butter, flour, chicken broth, and milk.
- Half & Half: Half & half contributes to the rich and creamy texture of the sauce without being as heavy as full cream. If you’re looking for substitutions, you can use whole milk for a lighter sauce or heavy cream for an even richer, more indulgent version.
- Dijon Mustard: This adds a tangy kick that balances the richness of the sauce and enhances the flavors of the chicken and Swiss cheese. If you don’t have Dijon mustard, you can use whole grain mustard for a more textured bite or yellow mustard for a milder flavor.
- Swiss Cheese: Known for its sharp and slightly nutty flavor, Swiss cheese is a key element that ties the casserole to the traditional Chicken Cordon Bleu. Gruyère is a perfect substitute if you want a more intense flavor, while mozzarella or cheddar can be used for a milder, creamier taste.
- Rotisserie Chicken: The convenience of pre-cooked rotisserie chicken makes this dish quick and easy to assemble. Its tender, flavorful meat pairs perfectly with the other ingredients. You can also use leftover roasted chicken or cooked chicken breasts as a substitute.
- Breadcrumb Topping: The crispy topping made from panko breadcrumbs and melted butter provides a delightful crunch that contrasts beautifully with the creamy filling. You can substitute gluten-free breadcrumbs for a gluten-free option or use crushed crackers or cornflakes for a different texture.
Ingredient Substitutions and Customizations
This Chicken Cordon Bleu Casserole can easily be customized to suit different dietary needs or preferences.
- Gluten-Free: To make this dish gluten-free, simply swap the regular pasta for a gluten-free pasta variety and use gluten-free panko breadcrumbs. Many stores now offer gluten-free versions of both, which will ensure the dish remains crispy and satisfying.
- Dairy-Free: For a dairy-free version, use a dairy-free cream of chicken soup, plant-based milk like almond or oat milk instead of half & half, and substitute the Swiss cheese with a dairy-free cheese alternative. You can also skip the cheese entirely if needed.
- Lower in Fat: To reduce the fat content, use low-fat cream of chicken soup, skim milk or fat-free half & half, and reduced-fat cheese. This will make the casserole lighter without sacrificing much flavor.
- Customizations: For a classic Chicken Cordon Bleu flavor, you can add diced Chicken ham along with the chicken. If you prefer a different protein, turkey works well as a substitute for chicken. Adding vegetables like broccoli, spinach, or mushrooms will not only increase the nutritional value but also bring an extra layer of texture and flavor to the dish.
Preparing the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the cavatappi pasta and cook according to the package directions, usually around 7-8 minutes, until the pasta is al dente—firm but slightly tender. It’s important not to overcook the pasta, as it will continue cooking in the oven and you want to avoid a mushy texture. Once the pasta reaches the desired doneness, drain it thoroughly and set it aside. To prevent sticking, you can toss the pasta with a little olive oil or butter while preparing the other ingredients.
Making the Creamy Sauce
To make the creamy sauce, start by grabbing a large mixing bowl. Add in two cans of cream of chicken soup, followed by two cups of half & half. Next, stir in three tablespoons of Dijon mustard, which will provide a tangy contrast to the rich flavors. Add a tablespoon of freshly chopped parsley for a fresh, herby note, and season with one teaspoon of seasoned salt and half a teaspoon of black pepper.
Once all the ingredients are in the bowl, whisk the mixture thoroughly to ensure that it is smooth and well-blended. This step is essential because you want the flavors to be evenly distributed throughout the casserole. A well-whisked sauce will also avoid any clumps and give you a creamy, consistent texture when baked.
Whisking not only helps blend the ingredients but also incorporates some air, which lightens the sauce slightly, preventing it from feeling too heavy. After whisking, set the sauce aside while you prepare the rest of the components for the casserole.
Assembling the Casserole
With the sauce ready, it’s time to combine the remaining ingredients and assemble the casserole. Add three cups of shredded Swiss cheese and two cups of diced rotisserie chicken to the bowl with the sauce. The shredded cheese will melt into the sauce, creating a gooey and flavorful filling, while the chicken adds protein and a savory depth.
Next, fold in the cooked cavatappi pasta. Using a spatula or wooden spoon, gently mix everything together until the pasta, chicken, and cheese are evenly coated with the creamy sauce. Be careful not to stir too vigorously, as you want to keep the pasta intact and evenly distributed throughout the casserole.
Once combined, pour the mixture into your prepared 9×13-inch casserole dish. Use the spatula to spread the mixture evenly, ensuring every bite contains a balanced portion of pasta, chicken, and sauce. Even distribution is key for consistent flavor, so take the time to smooth out the surface of the casserole before adding the topping.
Making the Crunchy Topping
For the perfect crispy topping, begin by melting one tablespoon of unsalted butter in a small bowl. Once melted, add three-quarters of a cup of plain panko bread crumbs and stir to coat the crumbs evenly with butter. Next, stir in one-quarter cup of grated Parmesan cheese, which will add a salty, savory note to the crunchy topping.
Once combined, sprinkle the breadcrumb mixture evenly over the top of the casserole. This step is crucial for adding texture to the dish, providing a satisfying crunch that contrasts with the creamy pasta and chicken filling. The butter in the topping helps the bread crumbs turn golden and crisp in the oven, while the Parmesan gives it a burst of extra flavor.
For the best results, make sure the topping covers the casserole evenly, ensuring that each serving will have a crispy layer when baked.
Baking the Casserole
Once the casserole is fully assembled and topped with the breadcrumb mixture, preheat your oven to 375°F (190°C). Place the casserole in the center of the oven and bake for 25-30 minutes. You’ll know the casserole is done when it’s bubbling around the edges, and the topping is golden brown. The bubbling indicates that the sauce is heated through, and the cheese has melted perfectly into the mixture.
To achieve the ideal crispy, golden-brown topping, keep an eye on the casserole during the last few minutes of baking. If you notice the topping isn’t browning enough, you can switch the oven to broil for 1-2 minutes. Watch it closely, though, as the broiler can quickly turn the breadcrumbs from golden to burnt. Once the topping is crisp and golden, remove the casserole from the oven and let it rest for about 5 minutes before serving, allowing it to set slightly.
Serving Suggestions and Garnishing
Before serving, garnish the casserole with a sprinkle of freshly chopped parsley for a pop of color and a hint of freshness. The parsley not only enhances the visual appeal but also adds a fresh, herby contrast to the rich, creamy dish.
For presentation, slice the casserole into portions and serve it directly from the baking dish or transfer individual portions to plates. This dish pairs wonderfully with lighter sides that balance the richness of the casserole. A crisp green salad with a tangy vinaigrette or simple roasted vegetables like asparagus, broccoli, or green beans would complement the flavors without overwhelming the palate.
For wine pairings, a light white wine like Chardonnay or Sauvignon Blanc pairs well with the creamy, cheesy notes, while a light red like Pinot Noir complements the savory chicken and breadcrumb topping without overpowering the dish.
How to Store and Reheat Leftovers
Storing leftovers of your Chicken Cordon Bleu Casserole is simple and helps extend the life of this delicious dish. Once the casserole has cooled to room temperature, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Stored properly, the casserole will keep in the refrigerator for up to 3-4 days.
When it comes to reheating, the oven is your best option to maintain the casserole’s texture and flavor. Preheat your oven to 350°F (175°C) and cover the casserole loosely with foil to prevent the topping from over-browning. Heat for 20-25 minutes, or until warmed through. For individual portions, place the desired amount in a small oven-safe dish and follow the same steps.
If you’re short on time, you can reheat individual portions in the microwave. However, to avoid a soggy topping, it’s best to reheat the filling separately from the topping. Heat the filling in the microwave for 2-3 minutes and then add the breadcrumbs before serving. If you prefer a crisp topping, you can toast it separately under the broiler for a minute or two.
Make-Ahead and Freezing Tips
Chicken Cordon Bleu Casserole is a fantastic make-ahead dish, making it ideal for busy weeknights or meal prepping. To make the casserole ahead of time, simply assemble it as instructed, but stop before adding the panko breadcrumb topping. Cover the unbaked casserole tightly with plastic wrap or foil and refrigerate it for up to 24 hours. When you’re ready to bake, let the casserole sit at room temperature for 20-30 minutes, then add the topping and bake as directed.
Freezing the casserole is another great option for meal planning. To freeze, assemble the casserole as directed, but again, hold off on adding the breadcrumb topping until just before baking. Wrap the casserole tightly with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. When you’re ready to cook, bake it directly from frozen by removing the plastic wrap, covering with foil, and baking in a preheated 375°F (190°C) oven for 45-55 minutes. Add the breadcrumb topping during the last 20 minutes of baking to keep it crisp.
Alternatively, thaw the casserole overnight in the refrigerator and bake as directed, adding an extra 5-10 minutes to ensure it’s fully heated through.
FAQs Section
Q1: Can I make Chicken Cordon Bleu Casserole ahead of time?
Answer: Yes! This casserole is a great make-ahead dish. You can fully assemble it, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. When you’re ready to cook, let the casserole sit at room temperature for about 20-30 minutes, then bake as directed. This is perfect for preparing dinner ahead of time or getting ready for a busy evening.
Q2: Can I freeze Chicken Cordon Bleu Casserole?
Answer: Absolutely. Chicken Cordon Bleu Casserole freezes very well, making it a convenient option for future meals. For best results, freeze the casserole before baking. Assemble the casserole without the breadcrumb topping, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When you’re ready to bake, place the frozen casserole directly in a preheated oven and bake for an additional 10-15 minutes longer than the regular baking time. Add the breadcrumb topping in the last 20 minutes to keep it crispy.
Q3: What can I substitute for Swiss cheese?
Answer: Gruyère cheese is an excellent alternative to Swiss cheese if you’re looking for a similar sharp and nutty flavor. For a milder taste, mozzarella or cheddar cheese works well too. Each type of cheese will bring a slightly different flavor, but all will still complement the casserole beautifully.
Q4: How do I keep the pasta from getting mushy?
Answer: To prevent the pasta from becoming mushy, be sure to cook the cavatappi pasta al dente (firm to the bite) as instructed. This is important because the pasta will continue to cook as it bakes in the oven. Overcooking the pasta beforehand will result in a softer, mushier texture after baking.
Final Thoughts and Variations
Chicken Cordon Bleu Casserole is a versatile, easy-to-make dish that brings all the comforting flavors of the classic Chicken Cordon Bleu in a more convenient form. With minimal prep time and the use of ingredients like pre-cooked rotisserie chicken and store-bought cream of chicken soup, this recipe is perfect for busy weeknights or family gatherings. The creamy sauce, combined with tender pasta and crispy breadcrumb topping, makes every bite satisfying and flavorful.
This casserole is also highly customizable, making it easy to adapt based on your preferences or what you have on hand. Feel free to experiment by adding vegetables like broccoli or spinach for extra nutrition, or swap the Swiss cheese for Gruyère, cheddar, or mozzarella for a different flavor profile.
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Chicken Cordon Bleu Casserole
Description
This Chicken Cordon Bleu Casserole is a comforting twist on the classic dish, blending tender rotisserie chicken, rich Swiss cheese, and creamy sauce with a crispy panko topping. It’s an easy, crowd-pleasing recipe that’s perfect for busy weeknights or family gatherings.
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
1️⃣ Preheat the oven: Preheat your oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick cooking spray and set it aside.
2️⃣ Cook the pasta: 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 it aside.
3️⃣ Make the sauce: 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.
4️⃣ Assemble the casserole:
- 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.
5️⃣ Prepare the topping:
- 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.
6️⃣ Bake: 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.
7️⃣ Serve: Let the casserole cool for a few minutes, then garnish with extra parsley if desired. Serve hot and enjoy!
Notes
- For extra flavor, use smoked Swiss cheese or add a bit of garlic powder to the sauce.
- The dish can be made ahead and stored in the fridge; just bake it right before serving!
