Description
A cozy Chicken Cordon Bleu Casserole with melty Swiss cheese and crunchy breadcrumbs, perfect for a comforting meal without much fuss.
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
- 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 and grease a 9 by 13 inch baking dish.
- Cook the cavatappi following package directions until just shy of tender. Drain and set aside.
- In a large bowl, whisk together the cream of chicken soup, half and half, Dijon mustard, parsley, seasoned salt, and black pepper. Adjust seasoning to taste.
- Stir in the shredded Swiss cheese and diced rotisserie chicken. Fold in the cooked pasta until evenly coated.
- Transfer the mixture into the prepared baking dish and spread evenly.
- In a small bowl, combine melted butter, panko bread crumbs, and grated Parmesan. Sprinkle evenly over the top of the casserole.
- Bake for 25 to 30 minutes until bubbly and golden brown. For extra browning, broil for 1 to 2 minutes.
- Let the casserole rest for 5 minutes before serving with a green salad or steamed veggies.
Notes
Feel free to substitute cavatappi with other pasta shapes. This dish can also be made ahead of time and refrigerated before baking.