Chicken Cordon Bleu Casserole!
By: Kecia’s Flavor Breakthrough!
I really do love the flavors of Chicken Cordon Bleu, plus the thought of it makes me smile thinking of my grandfather. Many years ago, when I was very young we had taken my grandfather to a restaurant for dinner. I remember him ordering the Blue Blooded Chicken… instead of Chicken Cordon Bleu, so every time I hear the name it makes me smile and think of him. But really… it is such a great combination of flavors, Chicken, ham and Swiss cheese! When I first started my blog one of my recipes was based on this combination, I called it Twisted Cordon Bleu, because it is similar, but added my own twist to it. As a matter of fact I even told the same story! Like I said, every time… I think of my grandpa. This is the same thing. All the flavors of Chicken Cordon Bleu wrapped up in a truly comforting family casserole!
Serves 8 – 10
- 1 package elbow macaroni
- 1 Cooked boneless, skinless chicken breast cut into small cubes
- ½ pound smoked ham, cut up
- ½ onion, diced small
- 2 cups shredded Swiss cheese, divided
- 1 ½ cups light cream or milk
- 1 tbsp. brown mustard
Preheat oven to 350°F
Prepare pasta as directed, under cooking by 2 minutes. Drain and set aside.
Meanwhile, in a sauce pan heat the cream over medium low heat until it is hot, stirring often so not to scorch it. Whisk in mustard, salt and pepper.
Slowly whisk in 1 ½ cups of the shredded cheese. Continue whisking until cheese is melted and mixture is smooth and creamy.
Now place the onion, chicken and ham in with the pasta, mix together.
Stir in the cheese sauce.
Pour into a casserole dish that has been sprayed with nonstick spray. Cover with foil and bake for 30 minutes. Remove foil, top with remaining cheese and place back in oven for another 10 – 15 minutes or until cheese is melted.
Remove from oven and let stand for a few moments.
Serve hot with a nice green veggie (asparagus would be really good with this!)
I would also love to try this using rice instead of pasta… just a thought!