Crisp Chicken Envelope Bake
A Rich Casserole with Velvety Swiss Cheese
Components:
1 pound macaroni
2 (10.5-ounce) cans of cream of fowl soup
2 cups of milk
3 tablespoons of Dijon mustard
1 tablespoon of fresh parsley, chopped
1 teaspoon of season salt (I use Lowry’s brand)
½ teaspoon of black pepper
3 cups of Swiss cheese, shredded
2 cups of rotisserie chicken, diced
1 tablespoon of unsalted butter, melted
¾ cup of plain breading crumbs
¼ cup of grated parmesan cheese
Directions:
Prior to Heating:
Prior to baking, preheat the oven to 375°F. Coat a 9×13 casserole dish with non-stick cooking spray and reserve.
Boil the Pasta:
In a large pot of boiling water, cook the macaroni according to the package’s directions for 7 to 8 minutes, or until it is al dente.
Blend the Filling:
In a large bowl, combine the cream of fowl soup, milk, Dijon mustard, chopped parsley, season salt, and black pepper, mixing until smooth.
Add Fowl and Cheese:
Stir in the shredded Swiss cheese, diced rotisserie chicken, and cooked macaroni, ensuring all ingredients are fully incorporated.
Assemble the Casserole:
Pour the fowl cordon bleu casserole filling into the prepared casserole dish.
Prepare the Topping:
In a small bowl, combine the melted butter, plain breading crumbs, and grated parmesan cheese.
Cover and Bake:
Evenly spread the panko breadcrumb mixture over the casserole filling. Bake for 25 to 30 minutes, or until the top is golden and the filling is hot.
Nutritional Information:
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: 766 kcal
Servings: 6 servings