Description
A comforting, cheesy Chicken Cordon Bleu Casserole that’s easy to make and perfect for lazy evenings.
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 your oven to 350 degrees Fahrenheit.
- Cook the cavatappi pasta according to package instructions until al dente, then drain and set aside.
- In a large mixing bowl, combine the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper. Stir until well mixed.
- Add the cooked pasta, shredded Swiss cheese, and diced rotisserie chicken to the mixing bowl, and gently fold together.
- Transfer the mixture to a greased 9×13 baking dish.
- In a separate bowl, combine melted butter with panko bread crumbs and Parmesan cheese; mix well.
- Spread the breadcrumb mixture evenly over the pasta mixture in the baking dish.
- Bake for 30-35 minutes or until bubbly and golden on top.
Notes
For vegetarian options, substitute cream of chicken soup with cream of mushroom soup.