Description
A cozy casserole that brings the classic flavors of Chicken Cordon Bleu into one delicious dish.
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 (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
- Preheat the oven to 350°F (175°C).
- Cook the cavatappi pasta in a large pot of salted water until al dente. Drain and set aside.
- Mix together the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper in a large bowl.
- Add the shredded Swiss cheese and diced rotisserie chicken to the mixture.
- Combine by adding the cooked pasta and mix until coated.
- Prepare a 9×13 inch baking dish by greasing it with melted butter.
- Assemble the pasta mixture into the baking dish evenly.
- Top with a mixture of panko bread crumbs and Parmesan cheese.
- Bake for 25 to 30 minutes, or until the top is golden brown.
- Cool for a few minutes before serving.
Notes
Serve with a garden salad or steamed vegetables. Optional: Add fresh parsley or extra cheese for garnish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Chicken Cordon Bleu, Casserole, Comfort Food, Family Dinner, Easy Recipe