Dijon Chicken and Swiss Cheese Pasta Bake

Instructions

1. 1

   Preheat the oven to 190°C/375°F. Put the water in a covered 4–5 litre pot and bring it to a boil over high heat. While the oven and water heat, cook the chicken breast in a skillet over medium-high heat for 6–7 minutes per side until cooked through, then dice; grate both cheeses and finely chop the parsley.

2. 2

   Add the cavatappi to the boiling water. Cook uncovered, stirring occasionally, until about 2 minutes short of the package cooking time, usually 8–9 minutes; it should still be firm in the centre.

3. 3

   While the pasta cooks, whisk the condensed soup, half-and-half, Dijon mustard, parsley, seasoned salt and black pepper together in a large mixing bowl. Stir in the chicken and Swiss cheese.

4. 4

   During the same pasta-cooking time, melt the butter in a small saucepan over low heat for 1–2 minutes. Remove from the heat and stir in the panko and Parmesan until evenly coated.

5. 5

   Drain the pasta thoroughly and fold it into the chicken mixture. Spread evenly in an ungreased 23 × 33 cm baking dish with at least 3 litres capacity, then scatter the breadcrumb mixture over the surface.

6. 6

   Bake uncovered on the middle rack for 25–30 minutes, until bubbling around the edges and golden on top. Check the centre with a food thermometer: the casserole must reach 74°C/165°F. If the topping browns before the centre is hot, loosely cover with foil and continue baking.

7. 7

   Let the bake stand for 5 minutes before dividing into four portions.