Preheat your oven to 375°F (190°C) and prepare a 9×13-inch casserole dish by greasing it lightly.

Cook salted water in a large pot, add cavatappi pasta, and cook for 7-8 minutes until al dente. Drain and set aside.

In a mixing bowl, combine cream of chicken soup, half & half, Dijon mustard, seasoned salt, and black pepper; whisk until smooth.

Stir shredded Swiss cheese and diced rotisserie chicken into the sauce, then fold in the cooked cavatappi until well coated.

In a separate bowl, combine melted butter, breadcrumb topping, and mix until breadcrumbs are coated.

Pour the mixture into the casserole dish, top with breadcrumb mixture, and bake for 25-30 minutes until bubbly and golden brown.

Let it cool for a few minutes, garnish with parsley, serve warm, and enjoy!