Chicken Cordon Bleu Bake by Beth

Ingredients:
8 oz. pasta of choice
1 can cream of chicken soup
¾ c. milk
2 T. Dijon mustard
3 c. cooked chicken, cubed
6 slices deli ham, julienned (I used ¾ c. chopped ham)
Salt and pepper to taste
2 T. butter, melted
1 c. Panko breadcrumbs
1 ½ c. Swiss cheese, shredded

 Assembly:

Cook pasta in boiling water for 3 min less than directions on box.  Drain and set aside.  In a large bowl, combine soup, milk and mustard until blended.  Add chicken, ham, pasta, salt, and pepper.  Spread pasta mixture into greased 9 x 13 pan.  Top with Swiss cheese.  In a small bowl, combine butter and Panko then sprinkle on top of cheese.  Cover and freeze.

 Day of Serving:

Thaw casserole completely in the fridge.  Bake covered, at 350 for 40-45 min, or until hot and bubbly.  Uncover and broil for 3-4 min, or until the top is golden brown.