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 cup thick-sliced deli chicken ham, diced
– 1 tablespoon unsalted butter, melted
– ¾ cup plain panko bread crumbs
– ¼ cup grated parmesan cheese
Directions:
- Preheat your oven to 375°F. Grease a 9×13 casserole dish with non-stick cooking spray.
- Cook the cavatappi pasta in a large pot of boiling water according to package directions, aiming for al dente, about 7 to 8 minutes.
- In a large mixing bowl, combine cream of chicken soup, half & half, Dijon mustard, chopped parsley, season salt, and black pepper.
- Add shredded Swiss cheese, diced rotisserie chicken, and diced chicken ham to the bowl. Stir well to combine.
- Drain the cooked pasta and add it to the bowl. Mix until everything is evenly incorporated.
- Transfer the mixture into the prepared casserole dish, spreading it out evenly.
- In a separate small bowl, mix melted butter, panko bread crumbs, and grated parmesan cheese. Sprinkle this topping evenly over the casserole.
- Bake for 25 to 30 minutes or until the topping turns golden brown and the casserole is bubbling.
- Serve hot and enjoy!
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 6 servings | Calories: 766 kcal per serving
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