Chicken Bleu Casserole Recipe

Introduction

This Chicken Bleu Casserole is a creamy, comforting dish perfect for a family dinner. It combines tender rotisserie chicken, Swiss cheese, and a crispy breadcrumb topping for a satisfying meal everyone will love.

Ingredients

• 1 lb cavatappi pasta
• 2 cans (10.5 oz each) cream of chicken soup
• 2 cups half & half
• 3 tablespoons Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon seasoned salt (e.g., Lawry’s)
• ½ teaspoon black pepper
• 3 cups shredded Swiss cheese
• 2 cups rotisserie chicken, diced
• 1 tablespoon unsalted butter, melted
• ¾ cup plain panko bread crumbs
• ¼ cup grated Parmesan cheese

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick cooking spray and set it aside.
2. Step 2: In a large pot of salted boiling water, cook the cavatappi pasta according to the package directions (about 7-8 minutes) until al dente. Drain the pasta and set it aside.
3. Step 3: In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Stir well to create a creamy mixture.
4. Step 4: Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the bowl with the sauce. Stir everything together until well incorporated. Pour the mixture into the prepared casserole dish, spreading it evenly.
5. Step 5: In a small bowl, combine the melted butter, panko bread crumbs, and grated Parmesan cheese. Stir until the bread crumbs are coated with the butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
6. Step 6: Place the casserole in the preheated oven and bake for 25-30 minutes, or until bubbly and the top is golden brown.
7. Step 7: Let the casserole cool for a few minutes, then garnish with extra parsley if desired. Serve hot and enjoy!

Tips & Variations

• Use leftover cooked chicken or rotisserie chicken for ease and added flavor.
• Substitute half & half with whole milk for a lighter casserole.
• Add a handful of chopped celery or mushrooms for extra texture and flavor.
• For a spicier kick, mix in a teaspoon of hot sauce or red pepper flakes into the sauce.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole covered with foil in a 350°F (175°C) oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I substitute for the Swiss cheese?

Gruyère or mozzarella are good substitutes that melt well and complement the flavors in this casserole.

Chicken Bleu Casserole Recipe

Print Recipe

★★★★★

4.8 from 443 reviews

This Chicken Bleu Casserole is a comforting, creamy pasta bake featuring tender rotisserie chicken, Swiss cheese, and a flavorful Dijon mustard sauce. Topped with a crispy Parmesan and panko breadcrumb crust, it’s an easy-to-make, satisfying dinner perfect for family meals or gatherings.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta & Protein

• 1 lb cavatappi pasta
• 2 cups rotisserie chicken, diced

Sauce

• 2 cans (10.5 oz each) cream of chicken soup
• 2 cups half & half
• 3 tablespoons Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon seasoned salt (e.g., Lawry’s)
• ½ teaspoon black pepper
• 3 cups shredded Swiss cheese

Topping

• 1 tablespoon unsalted butter, melted
• ¾ cup plain panko bread crumbs
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick cooking spray and set it aside.
2. Cook the pasta: In a large pot of salted boiling water, cook the cavatappi pasta according to the package directions (about 7-8 minutes) until al dente. Drain the pasta and set it aside.
3. Make the sauce: In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Stir well to create a creamy mixture.
4. Assemble the casserole: Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the bowl with the sauce. Stir everything together until all ingredients are well incorporated. Pour the mixture into the prepared casserole dish, spreading it evenly.
5. Prepare the topping: In a small bowl, combine the melted butter, panko bread crumbs, and grated Parmesan cheese. Stir until the bread crumbs are coated with the butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
7. Serve: Let the casserole cool for a few minutes, then garnish with extra parsley if desired. Serve hot and enjoy!

Notes

• Use rotisserie chicken for convenience and extra flavor, but cooked chicken breast or thighs can also be substituted.
• For a sharper cheese flavor, substitute some of the Swiss with blue cheese for a twist.
• To make this casserole ahead, assemble it and cover with foil, then refrigerate. Bake as directed adding a few extra minutes to the cooking time if baking cold.
• Seasoned salt adds a nice depth, but you can adjust salt to taste especially if your soup is already salty.
• Make sure to cook pasta al dente so it doesn’t become mushy after baking.

Keywords: Chicken casserole, cheesy pasta bake, comfort food, easy dinner, rotisserie chicken recipe, baked pasta