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Recipe compliments of www.ITISAKEEPER.com
Chicken Cordon Bleu Casserole
This Chicken Cordon Bleu Casserole combines chicken, ham, and pasta noodles in a creamy sauce. Not only is it an easy and delicious dinner, it's also a great use of leftover Easter ham.
Equipment
- 1 Skillet
- 1 Stirring Spoon
Ingredients
- 3 tablespoons Butter
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 cup Chicken Breast, cooked and cubed
- 1 cup Deli Ham, sliced thick and cubed
- 1 ½ cups Milk
- 2 tablespoon Dijon Mustard
- 8 ounces Cream Cheese, softened
- 1 pound Penne Pasta, Cooked and Drained
- 2 cups Swiss Cheese, Shredded
- ¼ teaspoon Salt and Pepper
- ¼ teaspoon Cayenne Pepper
- 1 cup Panko Crumbs
- ½ cup Butter, melted
Instructions
- In a skillet with high sides, melt butter over medium-high heat, saute onion until translucent, about 5 minutes. Add garlic and saute for 30 seconds more.
- Stir in chicken and ham until warmed through.
- Add milk, cream cheese and mustard, stirring until the sauce becomes creamy.
- Add the pasta and cheese to the skillet.
- Season with salt, pepper and cayenne to taste.
Christina's Notes
- White Wine: Add a splash of white wine to your casserole before baking. The alcohol will cook out, leaving you with a delicious subtle flavor.
- Sour Cream: Adding sour cream would be great to thicken the sauce.
- Sides: For some easy vegetable sides, serve this creamy chicken casserole with steamed broccoli, green beans, or asparagus.
- Homemade Cream of Chicken Soup: You will love chicken cordon bleu with a sauce made from this homemade soup. Make homemade bread crumbs too.