Chicken Cordon Bleu Casserole Recipe
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Category: |
Category: |
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Panko topping: |
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Ingredients: |
Ingredients:
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)
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Directions: |
Directions:
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.
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Panko topping: |
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Ingredients: |
Ingredients:
6 tablespoon butter, melted
1 3/4 cups panko bread crumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon dried parsley (optional)
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Directions: |
Directions:
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.
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This recipe for Chicken Cordon Bleu Casserole is from