Unlock Comfort Food Heaven: The Ultimate Chicken Cordon Bleu Casserole
A cozy, creamy, ultra-comforting twist on the classic Chicken Cordon Bleu — but in an easy weeknight casserole! Tender pasta, rotisserie chicken, Swiss cheese, and a rich Dijon cream sauce get topped with a buttery, golden panko crust. Pure comfort in one dish.
Ingredients
Casserole
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1 lb cavatappi pasta
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2 cans (10.5 oz each) cream of chicken soup
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2 cups half & half
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3 tbsp Dijon mustard
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1 tbsp fresh parsley, chopped
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1 tsp seasoned salt (like Lawry’s)
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½ tsp black pepper
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3 cups shredded Swiss cheese
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2 cups rotisserie chicken, diced
Topping
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1 tbsp unsalted butter, melted
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¾ cup plain panko breadcrumbs
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¼ cup grated Parmesan cheese
Instructions
1️⃣ Preheat
Heat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2️⃣ Cook Pasta
Boil cavatappi in salted water until al dente (7–8 minutes). Drain and set aside.
3️⃣ Make the Sauce
In a large bowl, whisk together:
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Cream of chicken soup
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Half & half
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Dijon mustard
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Parsley
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Seasoned salt
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Black pepper
4️⃣ Assemble the Casserole
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Add Swiss cheese, rotisserie chicken, and cooked pasta to the sauce bowl.
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Stir until fully combined.
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Transfer the mixture into your greased casserole dish and spread evenly.
5️⃣ Make the Crispy Topping
In a small bowl, mix together:
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Melted butter
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Panko breadcrumbs
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Parmesan
Sprinkle evenly over the casserole.
6️⃣ Bake
Bake for 25–30 minutes, or until:
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The casserole is bubbly, and
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The topping is golden brown
7️⃣ Serve
Let rest for 5 minutes. Garnish with extra parsley if desired. Enjoy warm!
Notes
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Use smoked Swiss cheese for a deeper, slightly smoky flavor.
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Add garlic powder, onion powder, or a pinch of nutmeg to the sauce for extra depth.
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Make-ahead friendly: Assemble fully, refrigerate, then bake when ready (add 5–8 extra minutes).
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Add diced cooked ham to make it even more “classic” Chicken Cordon Bleu!