CHICKEN CORDON BLEU CASSEROLE
This 35-minute chicken cordon bleu casserole combines pasta, cooked chicken, ham and Swiss cheese in a cream cheese sauce with a buttery panko topping.
INGREDIENTS:
1 lb pasta penne or any fun-shaped pasta
1 cup cooked and cubed chicken breasts
1 cup cooked and cubed ham
1 1/2 cups milk
8 oz cream cheese softened
2 tbsp dried minced onion
2 cups shredded Swiss cheese
salt to taste
pepper to taste
cayenne pepper to taste
1 cup Panko crumbs
1/2 cup melted butter
DIRECTIONS:
Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente, about 11 minutes. Drain and return to the pot.
Add the cooked and cubed chicken and ham to the drained pasta. Toss until well combined.
Preheat your broiler. In a medium saucepan, combine milk, cream cheese, and minced onion. Cook over low-medium heat, stirring frequently, for about 5 minutes until smooth. Pour the sauce over the pasta mixture, stirring to coat evenly. Add 1 cup of shredded Swiss cheese and season with salt, pepper, and cayenne to taste.
Transfer the pasta mixture into a greased baking dish. Sprinkle Panko breadcrumbs evenly over the top and pour 1/2 cup melted butter evenly over the crumbs.
Place the baking dish under the broiler for about 4 minutes, or until the topping is golden brown and crispy …