1️⃣ Preheat the oven: Preheat your oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick cooking spray and set it aside.

2️⃣ Cook the pasta: In a large pot of salted boiling water, cook the cavatappi pasta according to the package directions (about 7-8 minutes) until al dente. Drain the pasta and set it aside.

3️⃣ Make the sauce: In a large bowl, combine the cream of chicken soup, half & half, Dijon mustard, chopped parsley, seasoned salt, and black pepper. Stir well to create a creamy mixture.

4️⃣ Assemble the casserole:

• Add the shredded Swiss cheese, diced rotisserie chicken, and cooked pasta to the bowl with the sauce. Stir everything together until all ingredients are well incorporated.
• Pour the mixture into the prepared casserole dish, spreading it evenly.

5️⃣ Prepare the topping:

• In a small bowl, combine the melted butter, panko bread crumbs, and grated Parmesan cheese. Stir until the bread crumbs are coated with the butter.
• Sprinkle the breadcrumb mixture evenly over the top of the casserole.

6️⃣ Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

7️⃣ Serve: Let the casserole cool for a few minutes, then garnish with extra parsley if desired. Serve hot and enjoy!