October 25, 2023Review Recipe
Table of Contents
This chicken cordon bleu casserole is a great way to enjoy the fantastic combination of flavors of a classic dish reimagined in a new way. The recipe is a mouth-watering blend of chicken, ham, and cheese, all smothered in a creamy sauce and crunchy topping that will have you coming back for seconds (and thirds).
Chicken Cordon Bleu Casserole Ingredients
If you’re looking for a mouth-watering combination of flavors, this chicken cordon bleu casserole is the answer.
The blend of chicken, salty ham, tender pasta, and melted Swiss cheese come together to create a warm and comforting dish that packs a flavorful punch.
Each bite is a delicious explosion of savory goodness that will have you going back for seconds. The crispy topping adds a satisfying crunch that perfectly complements the creamy, cheesy filling.
- 1 pound of cavatappi pasta
- 2 (10.5-ounce) cans of cream of chicken soup
- 2 cups of half & half
- 3 tablespoons of Dijon mustard
- 1 tablespoon of fresh parsley, chopped
- 1 teaspoon of season salt (I use Lowry’s brand)
- ½ teaspoon of black pepper
- 3 cups of Swiss cheese, shredded
- 2 cups of rotisserie chicken, diced
- 1 cup of thick-sliced deli ham, diced
- 1 tablespoon of unsalted butter, melted
- ¾ cup of plain panko bread crumbs
- ¼ cup of grated parmesan cheese
Substitutions And Additions
HAM: I used ⅓ pound deli Tavern Ham sliced thick (about ¼ inch thick) for this delicious casserole. My grocery deli counter calls that a dinner slice. You can also use a ham steak that you have trimmed off the hard outer edge before dicing it.
CHEESE: You can substitute a 12-ounce block of Gruyère cheese for the standard Swiss cheese you find in the prepackaged cheese section of your grocery store for this easy dish. Gruyère is a form of Swiss cheese that has typically been aged longer and is a little stronger in flavor. Both options are great for this recipe as they both melt beautifully. I also like to substitute a Gruyère-cheddar blend. The sharpness of the white cheddar pairs beautifully with the nutty flavor of the Gruyère.
CHICKEN: I love using a rotisserie chicken from my local grocery store to make this a quick weeknight meal. You can also freeze the diced chicken for up to 2 months and thaw it in the refrigerator before using it in recipes. You can certainly boil or roast two boneless skinless chicken breasts with a simple salt and pepper seasoning. You will dice it and add it just like the rotisserie chicken.
MILK: You can substitute whole milk for the half & half in this easy recipe. You will need to note that your sauce will be a little thinner.
How To Make This Chicken Cordon Bleu Casserole Recipe
This recipe will come together easily by cooking the pasta to al dente before combining it with the other tasty ingredients in your casserole dish. Top with breadcrumbs and cheese before baking to golden brown perfection.
STEP ONE: Preheat the oven to 375°F. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside.
STEP TWO: Cook the cavatappi pasta in a large pot of boiling water, according to package directions, for 7 to 8 minutes or until the pasta is al dente.
OUR RECIPE DEVELOPER SAYS
Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
STEP THREE: In a large bowl, stir together the cream of chicken soup, half & half, Dijon mustard, fresh chopped parsley, season salt, and black pepper.
STEP FOUR: Add the shredded Swiss cheese, diced rotisserie chicken, diced deli ham, and cooked cavatappi pasta. Stir to incorporate all the ingredients fully.
STEP FIVE: Pour the chicken cordon bleu casserole filling into the prepared casserole dish.
STEP SIX: In a small bowl, stir together the melted butter, plain panko bread crumbs, and grated parmesan cheese.
STEP SEVEN: Cover the top of the casserole filling evenly with the panko breadcrumbs.
STEP EIGHT: Bake this easy chicken casserole for 25 to 30 minutes or until golden and bubbly.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your casserole at the lower end of the recommended baking time.
How To Serve
This rich and hearty casserole is an easy main course dinner idea during the week when things are busy. It would be great served with a side of sauteed vegetables or a Caesar salad for a complete and filling meal.
MORE CASSEROLE RECIPES
IN THE FRIDGE: Serve this chicken cordon bleu casserole while it is still warm. You should note that the noodles will continue to absorb the sauce as the casserole sets and cools.
You can store any leftover chicken cordon bleu casserole in a covered dish in the refrigerator for up to 2 days.
IN THE FREEZER: This chicken cordon bleu recipe makes a great freezer meal. To freeze this dish, allow the al dente-cooked cavatappi noodles to cool completely before adding them to the sauce mixture, as you do not want them to start absorbing the sauce.
Omit the panko crumb topping while freezing and add it after allowing the casserole to thaw in the refrigerator overnight before baking.
Be sure to wrap the casserole tightly with a layer of plastic wrap and then a layer of heavy-duty aluminum foil.
Freeze for up to 2 months.
This easy chicken cordon bleu casserole is pure comfort food. With all the amazing flavors of a traditional chicken cordon bleu — including creamy Dijon sauce, plenty of cheese, and juicy chicken — but baked into casserole form, this dish makes an easy weeknight dinner.
FREQUENTLY ASKED QUESTIONS
This classic chicken cordon bleu casserole with pasta can be frozen, well-covered, for up to 2 months.
This casserole version of chicken cordon bleu works well with leftover rotisserie chicken, baked chicken breasts or thighs, or even leftover turkey.
You can substitute the cavatappi noodles with any short pasta in this recipe.
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Chicken Cordon Bleu Casserole
- 1 pound cavatappi pasta
- 21 ounces cream of chicken soup
- 2 cups half & half
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon season salt, I use Lowry’s brand
- ½ teaspoon black pepper
- 3 cups Swiss cheese, shredded
- 2 cups rotisserie chicken, diced
- 1 cup thick sliced deli ham, diced
- 1 tablespoon unsalted butter, melted
- ¾ cup plain panko bread crumbs
- ¼ cup grated parmesan cheese
- Preheat the oven to 375°F. Spray a 9×13 casserole dish with nonstick spray. Set aside.
- Cook the cavatappi pasta in a large pot of boiling water, according to package directions, for 7 to 8 minutes or until the pasta is al dente. The pasta should still have a slight bite to it as it will continue to cook and absorb the sauce as it bakes.
- In a large mixing bowl, stir together the cream of chicken soup, half & half, Dijon mustard, fresh chopped parsley, season salt, and black pepper.
- Add the shredded Swiss cheese, diced rotisserie chicken, diced deli ham, and cooked cavatappi pasta. Stir to fully incorporate all the ingredients.
- Pour the chicken cordon bleu casserole filling into the prepared 9×13 casserole dish.
- In a small mixing bowl, stir together the melted butter, plain panko bread crumbs, and grated parmesan cheese.
- Top the chicken cordon bleu casserole filling evenly with the panko bread crumb topping.
- Bake for 25 to 30 minutes or until golden and bubbly.
- Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your casserole at the lower end of the recommended baking time.