Chicken Cordon Bleu Casserole

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Recipe by South Your Mouth

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Chicken Cordon Bleu Casserole

Casserole:

1/2 pound penne pasta

1 pound fully cooked ham cubes* (2-3 cups)

2 large chicken breasts, cooked and cubed** (2-3 cups)

1 pint half-and-half

1 8-ounce block cream cheese, softened

1/4 teaspoon white pepper

1/4 teaspoon dried thyme (or 1/2 teaspoon fresh)

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1 teaspoon salt

1 tablespoon Dijon mustard

8 ounces Swiss cheese, shredded (about 2 cups)

Panko topping:

1 3/4 cups panko bread crumbs

1/4 teaspoon salt

1/4 teaspoon garlic powder

1 tablespoon dried parsley (optional)

6 tablespoon butter, melted


Prepare the casserole:

Spray a 13x9 baking dish with cooking spray; set aside.


Cook pasta in liberally salted water per manufacturer’s instructions for al dente preparation; set aside.


Meanwhile, heat and stir half-and-half, cream cheese, white pepper, thyme, cayenne pepper, garlic, salt and Dijon mustard over medium heat until cream cheese is melted and mixture is smooth.


In a large bowl, combine cooked pasta, ham, chicken and cream sauce. Fold in Swiss cheese. Pour mixture into prepared baking dish.


Prepare the panko topping:

In a medium bowl, combine panko, salt, garlic and parsley. Mix in melted butter. Sprinkle panko topping over pasta mixture. Bake, uncovered, at 350 degrees for 30 minutes or until panko is light golden brown.


*These little packs are usually found near the whole hams in the refrigerated section. If you can’t find a pack already cubed, just buy a ham steak, trim the fat and cut it into cubes.


**I just poached mine in some water with salt and pepper then cut into cubes.