Preparation

• Preheat the oven to 375°F. Spray a 9×13 casserole dish with nonstick spray. Set aside.
• Cook 1 pound cavatappi pasta in a large pot of boiling water, according to package directions, for 7 to 8 minutes or until the pasta is al dente.
• In a large mixing bowl, stir together 21 ounces cream of chicken soup, 2 cups half and half, 3 tablespoons Dijon mustard, 1 tablespoon fresh parsley, 1 teaspoon season salt, and ½ teaspoon black pepper.
• Add the 3 cups Swiss cheese, 2 cups rotisserie chicken, 1 cup thick sliced deli ham, and cooked cavatappi pasta. Stir to fully incorporate all the ingredients.
• Pour the chicken cordon bleu casserole filling into the prepared 9×13 casserole dish.
• In a small mixing bowl, stir together 1 tablespoon unsalted butter, ¾ cup plain panko bread crumbs, and ¼ cup grated parmesan cheese.
• Top the chicken cordon bleu casserole filling evenly with the panko bread crumb topping.
• Bake for 25 to 30 minutes or until golden and bubbly.