Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

from spaceshipsandlaserbeams.com
45 min

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

Ingredients

  • 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

Directions

  1. 1

    Preheat the oven to 375°F. Spray a 9x13 casserole dish with nonstick spray. Set aside.

  2. 2

    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.

  3. 3

    In a large mixing bowl, stir together the cream of chicken soup, half & half, Dijon mustard, fresh chopped parsley, season salt, and black pepper.

  4. 4

    Add the shredded Swiss cheese, diced rotisserie chicken, diced deli ham, and cooked cavatappi pasta. Stir to fully incorporate all the ingredients.

  5. 5

    Pour the chicken cordon bleu casserole filling into the prepared 9x13 casserole dish.

  6. 6

    In a small mixing bowl, stir together the melted butter, plain panko bread crumbs, and grated parmesan cheese.

  7. 7

    Top the chicken cordon bleu casserole filling evenly with the panko bread crumb topping.

  8. 8

    Bake for 25 to 30 minutes or until golden and bubbly.