Chicken Cordon Bleu Casserole
My husband loves chicken Cordon Bleu, but sometimes....this is just way easier. It has all the flavors of the traditional dish, but it's in pasta....what could be better? Try this one out and let me know what you think!
Chicken Cordon Bleu Pasta
Cook time: 30 minutes
Ingredients
1 lb penne or short pasta
1 lb chicken
16 oz diced ham
1 tsp garlic powder
1 tsp ground mustard
1 tsp parsley
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
4 Tbsp butter
1/4 cup flour
1 tsp garlic salt
2 cups of whole milk
1 Tbsp dijon mustard
8 oz Swiss cheese, shredded
1 cup panko
Instructions
Start by boiling your pasta.
Cut up chicken into bite size pieces. Get a frying pan heated to medium heat with avocado oil. Add seasonings together and toss chicken until covered. Add to the frying pan and fry until all pieces are browned on all sides. Add ham to the pan and cook for 3 more minutes. Take out of the pan and set aside.
Lower temp in your pan to low and add butter to the pan and melt it. Add the flour and whisk to make a roux. Add garlic salt and then slowly add whole milk. Whisk and heat until thickened. Add Dijon mustard, stir. Add Swiss cheese and stir until melted.
When pasta is done, reserve 1 cup cooking water and drain pasta. Add pasta to the cheese sauce and add pasta water until the sauce has thinned slightly and is sticking to the pasta. Add chicken and ham back to the pan—Now, if you have a pan that can go in the oven, good—if not, transfer to a casserole dish. Then top with panko and broil for a few minutes. Then it is ready to serve.
Enjoy!
