Filled with creamy sauce, tender chicken, and melted cheese, this chicken cordon bleu casserole is perfect for a weeknight meal.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Side Dish
Keyword: Chicken Cordon Bleu Casserole Recipe
21ouncescream of chicken soup
2cupshalf & half
1teaspoonseason salt,I use Lowry’s brand
1cupthick sliced deli ham,diced
¾cupplain panko bread crumbs
¼cupgrated parmesan cheese
Preheat the oven to 375°F. Spray a 9x13 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 9x13 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.