Ingredients
Scale
- 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
- 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
- Preheat the oven to 350°F (175°C).
- Cook the cavatappi pasta according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper. Mix well.
- Add the cooked pasta, shredded Swiss cheese, and diced rotisserie chicken to the bowl. Stir until everything is coated in the sauce.
- Pour the mixture into a greased baking dish.
- In a small bowl, mix the panko bread crumbs, melted butter, and grated Parmesan cheese. Sprinkle this mixture evenly over the casserole.
- Bake for 30-35 minutes or until the top is golden brown and bubbly.
Notes
Serve hot, garnished with extra chopped parsley. Pairs well with a fresh salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: N/A
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
Keywords: chicken, casserole, easy dinner, comfort food