Indulge in the comforting flavors of Chicken Cordon Bleu with a modern twist in this delicious casserole recipe. Layers of tender chicken, smoky ham, and gooey cheese come together in a creamy sauce, all baked to perfection. Whether you’re a fan of the traditional dish or looking for a new way to enjoy these flavors, this casserole is sure to satisfy your cravings. Get ready to experience the timeless elegance of Chicken Cordon Bleu in a convenient and comforting casserole form.
Ingredients:
1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted
Directions:
Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.
Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.
Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).
Notes:
- Feel free to customize this casserole by adding your favorite herbs or spices to the creamy sauce for extra flavor.
- If you prefer a crispy topping, broil the casserole for the last 2-3 minutes until the breadcrumbs are nicely browned.
- This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. Just make sure to adjust the baking time accordingly.
- Serve this casserole with a side of roasted vegetables or a fresh green salad to complete the meal.