Chicken Cordon Bleu Casserole

By vickysue_4

All of the flavors of traditional Chicken Cordon Bleu in an easy-to-fix casserole. If there are any leftovers, it is perfect reheated the next day, or enjoyed for lunch.

Ingredients

• 1 pound 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 ounces cream cheese, softened
• 2 tablespoons dried minced onion
• 2 cups Swiss cheese, shredded
• Salt
• Pepper
• Cayenne Pepper
• 1 cup panko crumbs
• 1/2 cup butter, melted

Preparation

Step 1

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).