Chicken Cordon Bleu Casserole
This is an easy chicken cordon bleu because everything goes into the casserole dish together! Author: Holly Nilsson Recipe Type: American Total Time: 1:10
Prep time:
Cook time:
Serving size: 6
Calories per serving: 601
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 601
2 tablespoons butter
3 tablespoons flour
3/4 cup milk
1 cup low sodium chicken broth
2 teaspoons cooking sherry
1 tablespoon Dijon style mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup Swiss cheese shredded
1 cup Monterey Jack cheese shredded
2 cups cooked chicken chopped (approx. 2 cups)
1 cup diced ham diced (approx. 1 cup)
12 ounces small or medium sized pasta cooked al dente
1/2 cup Panko breadcrumbs bread crumbs
2 tablespoons butter melted
2 tablespoons parmesan Parmesan cheese grated
1 teaspoon fresh parsley finely chopped
Directions:
Preheat the oven to 350°F.
Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Whisk in chicken broth and milk a little bit at a time until smooth. Continue stirring until the sauce thickens, about 7 minutes. Let boil 1 minute.
Add in sherry, Dijon, Worcestershire, garlic powder, thyme, and pepper. Remove from heat and stir in Swiss & Monterey Jack cheeses.
Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham, and sauce. Pour into a 9 x 13 baking dish.
Combine melted butter, Panko bread crumbs, parmesan cheese & parsley. Sprinkle over top of casserole.
Bake uncovered for 25-30 minutes or until hot and the top is lightly browned. Remove from the oven and rest for 10 minutes before serving.
Source: spendwithpennies.com
Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Whisk in chicken broth and milk a little bit at a time until smooth. Continue stirring until the sauce thickens, about 7 minutes. Let boil 1 minute.
Add in sherry, Dijon, Worcestershire, garlic powder, thyme, and pepper. Remove from heat and stir in Swiss & Monterey Jack cheeses.
Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham, and sauce. Pour into a 9 x 13 baking dish.
Combine melted butter, Panko bread crumbs, parmesan cheese & parsley. Sprinkle over top of casserole.
Bake uncovered for 25-30 minutes or until hot and the top is lightly browned. Remove from the oven and rest for 10 minutes before serving.
Source: spendwithpennies.com