Description
Hearty chicken cordon bleu casserole brings classic French-inspired comfort to weeknight dinners. Cheesy ham and chicken layers meld with crispy breadcrumbs, creating a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 2 cups (480 ml) rotisserie chicken, diced
- 1 pound (454 g) cavatappi pasta
- 3 cups (340 g) Swiss cheese, shredded
- 2 cups (480 ml) half & half
- 2 (10.5 oz/298 g) cans cream of chicken soup
- ¾ cup plain panko bread crumbs
- ¼ cup grated parmesan cheese
- 3 tbsps Dijon mustard
- 1 tbsp unsalted butter, melted
- 1 tbsp fresh parsley, chopped
- 1 tsp Lowry’s season salt
- ½ tsp black pepper
Instructions
- Preparation: Preheat oven to 375°F and coat a 9×13 inch baking dish with cooking spray for effortless release.
- Pasta Preparation: Cook cavatappi in salted water until perfectly tender, then drain completely, ensuring no excess moisture remains.
- Sauce Composition: Whisk cream of chicken soup, half & half, Dijon mustard, parsley, season salt, and black pepper in a large mixing bowl until silky smooth and thoroughly integrated.
- Ingredient Fusion: Incorporate shredded Swiss cheese, rotisserie chicken, and cooked pasta into the creamy base, gently folding to distribute ingredients evenly throughout the mixture.
- Casserole Assembly: Transfer the combined mixture into the prepared baking dish, smoothing the surface with a spatula to create a uniform layer.
- Crispy Topping Creation: Melt butter and thoroughly coat panko bread crumbs and parmesan cheese, ensuring complete coverage and maximum flavor absorption.
- Topping Application: Generously sprinkle the buttery bread crumb mixture across the casserole, aiming for complete and even distribution to achieve a golden, crisp exterior.
- Baking Process: Bake in the preheated oven for 25-30 minutes, monitoring until the casserole becomes bubbling hot and develops a rich, bronzed top with appetizing texture.
- Resting and Serving: Allow the casserole to rest 5-10 minutes after removing from oven, enabling flavors to meld and facilitating easier, more precise serving.
Notes
- Pasta Precision: Cook cavatappi al dente to prevent mushiness, checking texture 1-2 minutes before recommended cooking time.
- Cheese Selection: Use freshly shredded Swiss for maximum melting and creamier consistency, avoiding pre-packaged shredded cheese.
- Crumb Coating Technique: Toast panko breadcrumbs briefly in butter for extra crunch and golden-brown color before topping the casserole.
- Resting Rule: Allow casserole to cool 5-10 minutes after baking to help set and make cutting and serving cleaner and more structured.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 600
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg