Chicken Cordon Bleu Casserole

5 from 1 vote

Filled with creamy sauce, tender chicken, and melted cheese, this chicken cordon bleu casserole is perfect for a weeknight meal.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Keyword: Chicken Cordon Bleu Casserole Recipe

Servings:

Calories: 766kcal

Preheat your oven to 375°F. Lightly coat a 9×13 casserole dish with nonstick cooking spray, then set it aside.
Bring a large pot of water to a boil and cook the cavatappi pasta according to the package instructions for 7 to 8 minutes, or until it reaches an al dente texture. The pasta should still be slightly firm since it will continue cooking and soak up the sauce in the oven.
In a large mixing bowl, combine the cream of chicken soup, half and half, Dijon mustard, freshly chopped parsley, seasoned salt, and black pepper. Stir until the mixture is smooth and well blended.
Add the shredded Swiss cheese, diced rotisserie chicken, diced deli ham, and cooked cavatappi pasta to the bowl. Stir until everything is evenly coated in the sauce.
Transfer the casserole mixture into the prepared 9×13 dish and spread it into an even layer.
In a small bowl, mix together the melted butter, plain panko breadcrumbs, and grated Parmesan cheese until combined.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake for 25 to 30 minutes, or until the top is golden and the casserole is hot and bubbling.

Al dente means the pasta is tender but still slightly firm when you bite into it, which is the ideal texture for this recipe.
Oven temperatures can vary and may need occasional recalibration, so begin checking your casserole at the earliest suggested bake time to avoid overcooking.