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If you love classic comfort food with rich flavor and simple preparation, this Chicken Cordon Bleu Casserole is a must-try recipe. Inspired by the traditional French dish, this baked casserole transforms the familiar combination of chicken, Swiss cheese, and creamy sauce into an easy, oven-baked meal perfect for busy weeknights or cozy weekend dinners.
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Instead of breading and frying individual portions, this casserole brings everything together in one dish. Tender pasta, savory rotisserie chicken, creamy Dijon-infused sauce, and a golden, crunchy topping create a satisfying meal that delivers restaurant-quality flavor without complicated steps. It’s hearty, comforting, and ideal for feeding a crowd.
Why You’ll Love This Recipe
- One-dish convenience makes cleanup quick and easy
- Classic Chicken Cordon Bleu flavors without the extra prep
- Creamy, cheesy texture that appeals to both kids and adults
- Perfect make-ahead meal for busy schedules
- Great for leftovers and reheating
This casserole is a reliable dinner option when you want something filling, flavorful, and comforting with minimal effort.
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Ingredients Breakdown
• Cavatappi Pasta – This corkscrew-shaped pasta holds onto the creamy sauce exceptionally well, making every bite rich and satisfying.
• Cream of Chicken Soup – Provides a savory, smooth base that adds depth and richness while keeping preparation simple.
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• Half & Half – Adds creaminess without making the dish overly heavy, striking a balance between milk and cream.
• Dijon Mustard – Gives the casserole its signature Chicken Cordon Bleu flavor with subtle tang and complexity.
• Swiss Cheese – Mild, nutty, and perfectly melty, Swiss cheese complements the chicken and creates a luxurious texture.
• Rotisserie Chicken – Saves time and adds tender, well-seasoned protein to the dish.
• Seasonings and Parsley – Seasoned salt, black pepper, and parsley enhance flavor without overpowering the casserole.
• Panko Breadcrumbs and Parmesan – Create a crispy, golden topping that contrasts beautifully with the creamy interior.
Tips and Tricks
- Cook pasta al dente so it doesn’t become mushy after baking
- Use freshly shredded cheese for smoother melting
- Do not overbake, as the sauce may thicken too much
- Let the casserole rest for 5–10 minutes before serving to set
- Spray the dish well to prevent sticking
For extra crispiness, broil the casserole for the last 2 minutes while watching closely.
Variations and Customizations
- Ham and Chicken Cordon Bleu Casserole
Add diced ham for a more traditional version. - Low-Carb Option
Substitute pasta with cooked cauliflower florets or zucchini noodles. - Spicy Twist
Add a pinch of cayenne pepper or crushed red pepper flakes. - Different Cheeses
Swap Swiss for Gruyère, mozzarella, or provolone. - Gluten-Free Version
Use gluten-free pasta and breadcrumbs without sacrificing flavor.
Pairing Suggestions
- Serve with a fresh green salad for balance
- Pair with steamed vegetables such as broccoli or green beans
- Enjoy alongside garlic bread or dinner rolls
- Complement with sparkling water or iced tea
This casserole works well as both a main dish and a potluck favorite.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze unbaked or baked casserole for up to 2 months
- Reheating: Reheat covered in the oven at 325°F or microwave individual portions
If frozen, thaw overnight in the refrigerator before reheating.
Popular Questions
Can I prepare this casserole ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.
Can I use another type of pasta?
Yes. Penne, rotini, or fusilli work well in place of cavatappi.
Why is my casserole dry?
Overbaking or using too little liquid can cause dryness. Ensure accurate measurements and avoid extended bake time.
Can I double the recipe?
Absolutely. Use a larger baking dish or two casseroles for larger gatherings.
Chicken Cordon Bleu Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick spray and set aside.
- Cook pasta in salted boiling water according to package directions until al dente. Drain and set aside.
- In a large bowl, mix cream of chicken soup, half and half, Dijon mustard, parsley, seasoned salt, and black pepper until smooth.
- Add Swiss cheese, diced chicken, and cooked pasta to the sauce. Stir until evenly coated.
- Spread the mixture evenly into the prepared casserole dish.
- In a small bowl, combine melted butter, panko breadcrumbs, and Parmesan cheese.
- Sprinkle breadcrumb mixture evenly over the casserole. Bake uncovered for 25–30 minutes until bubbly and golden brown.
- Let the casserole rest briefly before serving. Garnish with parsley if desired and serve hot.
Notes
- Rotisserie chicken provides the best flavor and saves time
- Avoid stirring the breadcrumb topping into the casserole
- Resting time improves texture and serving consistency
- This dish reheats well and is ideal for meal prep
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