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Chicken Cordon Bleu Casserole

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A comforting Chicken Cordon Bleu Casserole combining tender chicken, creamy Swiss cheese, and a crispy topping, perfect for any occasion.

Ingredients

Scale
  • 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
  • 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

  1. Cook the cavatappi pasta per package instructions to al dente, then drain and set aside.
  2. In a large mixing bowl, combine the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper.
  3. Stir in the shredded Swiss cheese and diced rotisserie chicken until well mixed.
  4. Add the cooked cavatappi pasta to the mixture and fold gently until all ingredients are evenly incorporated.
  5. Transfer the mixture to a greased baking dish.
  6. In a separate bowl, combine the melted butter, panko bread crumbs, and grated Parmesan cheese. Mix until the crumbs are evenly coated with butter.
  7. Evenly sprinkle the panko mixture over the casserole.
  8. Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and the casserole is bubbly.

Notes

For an even creamier texture, consider adding more half & half. Utilize rotisserie chicken for flavor and time-saving.

Nutrition

Find it online: https://sousviderecipe.com/chicken-cordon-bleu-casserole-2/