Description
This Chicken Cordon Bleu Casserole is packed with flavors from shredded chicken, ham, and a creamy sauce, making it a great option for a quick dinner or a comforting meal for everyone.
Ingredients
Scale
- 3 cups dry rotini pasta
- 3 cups shredded swiss cheese
- 2 cups cooked and shredded chicken
- 2 cups diced cooked ham
- 10.5-ounce can condensed cream of chicken soup
- 3-4 cloves garlic, finely minced
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 sleeve ritz crackers, lightly crushed
- 2 tablespoons grated parmesan cheese
- ¼ cup salted butter, melted
- fresh parsley, optional for garnishing
Instructions
- Preheat the oven to 400F and prepare a 9×13-inch casserole dish.
- In a pot of boiling salted water, cook the dry pasta until al dente. Drain and set aside.
- In a large bowl, mix together shredded Swiss cheese, chicken, ham, cream of chicken soup, minced garlic, dijon mustard, salt, and pepper until well combined.
- Stir in the cooked pasta with the filling mixture until evenly combined.
- Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
- For make-ahead, cover the casserole tightly and refrigerate for up to 48 hours before baking.
- In another bowl, crush the Ritz crackers to your desired coarseness, then add Parmesan cheese and drizzle with melted butter, tossing to combine.
- Sprinkle the topping evenly over the casserole filling.
- Bake uncovered for about 20 minutes, rotating halfway through. Cover with foil if it browns too quickly.
- Garnish with parsley before serving.
Notes
Using leftover rotisserie chicken can save time and enhance flavor.
Feel free to substitute different types of cheese or pasta according to your preference.
This dish reheats well, making it a great option for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg