Chicken Cordon Bleu Casserole

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 seasoned salt (Lowry’s brand recommended)

½ teaspoon of black pepper

3 cups of Swiss cheese, shredded

2 cups of rotisserie chicken, diced

1 tablespoon unsalted butter, melted

¾ cup plain panko bread crumbs

¼ cup grated parmesan cheese

Directions:

Preheat the oven to 375°F. Spray a 9×13 casserole dish with nonstick cooking spray and set aside.

Cook the cavatappi pasta in a large pot of boiling water according to package directions, for 7 to 8 minutes, or until al dente. Drain.

In a large bowl, stir together the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper.

Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the bowl. Stir to fully incorporate all ingredients.

Pour the chicken cordon bleu casserole mixture into the prepared casserole dish.

In a small bowl, mix together the melted butter, panko bread crumbs, and grated parmesan cheese. Sprinkle evenly over the top of the casserole.

Bake for 25 to 30 minutes or until golden and bubbly.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes