When it comes to comfort food, few dishes can match the warm embrace of a hearty casserole. One of my absolute favorites is the Chicken Cordon Bleu Casserole, which combines tender rotisserie chicken, creamy sauces, and cheesy goodness all baked to perfection. It’s an effortless way to bring the classic flavors of chicken cordon bleu into your weeknight dinner rotation without the fuss of traditional preparation. This recipe not only saves time but also pleases family members of all ages with its irresistible taste.
What makes this recipe special
You might wonder why this casserole deserves a spot in your recipe book. First and foremost, it’s incredibly convenient. Using rotisserie chicken cuts down on prep time, making it perfect for busy weeknights when you want a satisfying meal without a lot of fuss. Moreover, with just a handful of ingredients, this dish offers a level of indulgence that feels special without breaking the bank. It’s also a crowd-pleaser, making it an excellent choice for family gatherings or potlucks.
"This Chicken Cordon Bleu Casserole was a hit at our family dinner! Everyone went back for seconds, and I loved how quick it was to make." — Jamie, review on RecipeHaven
Preparing Chicken Cordon Bleu Casserole
Let’s dive into how this cheesy and savory casserole comes together. This simple recipe involves cooking pasta, mixing a creamy filling, and baking it all together. The process is straightforward, allowing even novice cooks to create a dish that feels gourmet. Grab your ingredients, set your oven, and let’s get cooking!
What you’ll need
- 1 pound 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
- 1/2 teaspoon of black pepper
- 3 cups of Swiss cheese, shredded
- 2 cups of rotisserie chicken, diced
- 1 tablespoon of unsalted butter, melted
- 3/4 cup of plain panko bread crumbs
- 1/4 cup of grated parmesan cheese
Feel free to swap the cavatappi for another pasta shape you prefer or the Swiss cheese for a different melting cheese.
