Step 1

Preheat the oven to 375°F. Spray a 9x13 casserole dish with nonstick spray. Set aside.

Step 2

Cook the 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. The pasta should still have a slight bite to it as it will continue to cook and absorb the sauce as it bakes.

Step 3

In a large mixing bowl, stir together the cream of chicken soup, half & half, Dijon mustard, fresh chopped parsley, season salt, and black pepper.

Step 4

Add the shredded Swiss cheese, diced rotisserie chicken, diced deli ham, and cooked cavatappi pasta. Stir to fully incorporate all the ingredients.

Step 5

Pour the chicken cordon bleu casserole filling into the prepared 9x13 casserole dish.

Step 6

In a small mixing bowl, stir together the melted butter, plain panko bread crumbs, and grated parmesan cheese.

Step 7

Top the chicken cordon bleu casserole filling evenly with the panko bread crumb topping.

Step 8

Bake for 25 to 30 minutes or until golden and bubbly.