Dump-and-Bake Chicken Cordon Bleu Casserole
There's no need to even boil the pasta! Just dump-and-bake for this easy 10-minute Chicken Cordon Bleu Casserole (a perfect way to use leftover ham or leftover chicken)! Author: Blair Lonergan Recipe Type: American Total Time: 55 minutes
Prep time:
Cook time:
Serving size: 6
Calories per serving: 886
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 886
1 (22-ounce) jar Alfredo sauces (about 2 1/2 cups)
2 cups low sodium chicken broth
1 cup white wine (or substitute with an additional 1 cup of chicken broth)
1 (16-ounce) package uncooked rotini pasta
1 cup grated Swiss cheese, divided
1 cup diced, cooked chicken
1 cup diced, cooked ham
1/4 cup bread crumbs combine bread crumbs and butter
1 tablespoon melted butter
Garnish: fresh parsley
Directions:
Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large bowl, whisk together Alfredo sauce, chicken broth, and wine until completely smooth and combined.
Stir in the uncooked pasta, 1/2 cup of cheese, chicken, and ham. Cover tightly with aluminum foil and bake for 40 minutes.
Remove dish from the oven and give it a stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Once pasta is al dente and the sauce has thickened, sprinkle remaining 1/2 cup of cheese over the top, and finish with a layer of buttered breadcrumbs.
Bake uncovered for 5 more minutes, or until cheese is melted and breadcrumbs are golden brown.
Garnish with fresh chopped parsley, if desired.
Source: theseasonedmom.com
In a large bowl, whisk together Alfredo sauce, chicken broth, and wine until completely smooth and combined.
Stir in the uncooked pasta, 1/2 cup of cheese, chicken, and ham. Cover tightly with aluminum foil and bake for 40 minutes.
Remove dish from the oven and give it a stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Once pasta is al dente and the sauce has thickened, sprinkle remaining 1/2 cup of cheese over the top, and finish with a layer of buttered breadcrumbs.
Bake uncovered for 5 more minutes, or until cheese is melted and breadcrumbs are golden brown.
Garnish with fresh chopped parsley, if desired.
Source: theseasonedmom.com