Chicken Cordon Bleu Casserole

Preheat oven to 350ºF.

Cook rigatoni according to box instructions and drain well.

Heat olive oil over medium heat. Cook chicken until lightly browned and no longer pink inside, approximately 6–8 minutes depending on the size of the cubed chicken.

In same skillet, melt butter over low heat. Whisk in flour and cook for 1 minute. Mixture should be smooth and bubbling. Slowly whisk in milk until smooth. Add oregano, basil and garlic powder. Bring to a boil and then reduce heat to a simmer. Simmer for 10 minutes, whisking occasionally.

Lightly spray small rectangular casserole dish with nonstick cooking spray. Combine pasta, creamy milk mixture, chicken, ham and Swiss in the casserole dish. Add salt and pepper to taste.

Pulse croutons in food processor or smash in Ziploc bag. Sprinkle over the top. Bake casserole for 25–30 minutes. Turn broiler on the last minute of cooking to lightly brown the top. Stay close by, broilers are unpredictable.