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Chicken Cordon Bleu Casserole

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Indulge in the creamy, cheesy goodness of Chicken Cordon Bleu Casserole. This comforting dish combines rotisserie chicken, Swiss cheese, and a crispy panko topping for the perfect weeknight dinner. It's easy to make, packed with flavor, and guaranteed to become a family favorite.

Ingredients

  • 1 pound cavatappi pasta
  • 2 (10.5-ounce) cans of cream of chicken soup
  • 2 cups half & half
  • 3 tablespoons Dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon season salt (Lowry’s brand recommended)
  • ½ teaspoon black pepper
  • 3 cups Swiss cheese, shredded
  • 2 cups rotisserie chicken, diced
  • 1 tablespoon unsalted butter, melted
  • ¾ cup plain panko bread crumbs
  • ¼ cup grated parmesan cheese

Instructions

  1. Preheat the oven to 375°F and spray a 9x13 casserole dish with nonstick spray.
  2. Cook the cavatappi pasta in boiling water for 7-8 minutes or until al dente. Drain.
  3. In a large bowl, mix together the cream of chicken soup, half & half, Dijon mustard, parsley, season salt, and pepper.
  4. Stir in the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta. Mix thoroughly.
  5. Pour the mixture into the prepared casserole dish.
  6. In a small bowl, combine the melted butter, panko bread crumbs, and grated parmesan. Sprinkle evenly over the casserole.
  7. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly.

Notes

  • Cheese Options: Gruyère or cheddar work great in place of Swiss.
  • Make it Spicy: Add cayenne pepper or hot sauce for extra heat.
  • Vegetarian Version: Replace chicken with sautéed mushrooms or veggies.
  • Gluten-Free: Use gluten-free pasta and breadcrumbs for a gluten-free option.