Chicken Cordon Bleu Casserole
Ingredients:
Cavatappi Pasta 1 pound
Cream of Chicken Soup 2 10.5 oz cans
2 cups Half and Half
3 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
1 teaspoon seasonal salt (I used Lawry’s brand)
1/2 teaspoon black pepper
3 cups Swiss cheese, grated
2 cups rotisserie chicken, diced
1 tablespoon unsalted butter, melted
1/2 cup plain bread crumbs
1/2 grated Parmesan cheese cup
Chicken Cordon Bleu Casserole
Directions:
Preheat oven to 375°F (190°C). Spray a 9×13 baking dish with nonstick cooking spray. Set aside.
Cook cavatappi pasta in a large pot of boiling water according to package directions for 7 to 8 minutes or until pasta is al dente.
In a large bowl, combine cream of chicken soup, half and half, Dijon mustard, chopped fresh parsley, seasoned salt, and black pepper.
Add grated Swiss cheese, diced roast chicken and cooked cavatappi pasta. Stir to thoroughly mix all ingredients.
Pour the Chicken Cordon Bleu casserole filling into the prepared casserole dish.
In a small bowl, combine melted butter, bread crumbs, and grated Parmesan cheese.
Cover the top of the casserole filling evenly with the breadcrumbs.
Bake for 25-30 minutes or until golden brown and bubbly.
Serve this delicious Chicken Cordon Bleu Casserole warm and enjoy the delightful combination of flavors and textures.