Ingredients
Pasta and Sauce
- 1 lb cavatappi pasta You can substitute with any pasta of your choice.
- 2 cans cream of chicken soup Each can should be 10.5 oz.
- 2 cups half & half You can use milk for a lighter version.
- 3 tablespoons Dijon mustard Adds a tangy flavor.
- 1 tablespoon fresh parsley, chopped For garnish and flavor.
- 1 teaspoon seasoned salt Lawry’s is a popular brand.
- ½ teaspoon black pepper
Chicken and Cheese
- 3 cups shredded Swiss cheese Can substitute with cheddar or pepper jack.
- 2 cups rotisserie chicken, diced Pre-cooked and shredded chicken saves time.
Topping
- 1 tablespoon unsalted butter, melted Helps the topping to brown.
- ¾ cup plain panko bread crumbs For a crunchy topping.
- ¼ cup grated Parmesan cheese Adds flavor to the topping.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the cavatappi pasta according to the package instructions. Drain and set aside.
- In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, parsley, seasoned salt, and black pepper.
- Stir in the cooked pasta, shredded Swiss cheese, and diced rotisserie chicken until well mixed.
Baking
- Pour the mixture into a 9x13 inch baking dish.
- In a separate bowl, mix together the melted butter, panko bread crumbs, and grated Parmesan cheese. Sprinkle this mixture evenly on top of the casserole.
- Bake for about 25-30 minutes or until the top is golden brown and bubbly.
Nutrition
Serving: 1gCalories: 497kcalCarbohydrates: 43gProtein: 30gFat: 22gSaturated Fat: 13gSodium: 900mgFiber: 2gSugar: 2g
Notes
Serve garnished with fresh parsley. For extra flavor, consider bacon or ham. This dish can be adapted using different cheeses or pasta alternatives.
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