Chicken Cordon Bleu Casserole

Bahan-bahan

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

Arahan

4️⃣ 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.

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.