Chicken Cordon Bleu Casserole

Ingredient List

3/4 Lb. Dry Pasta, Cooked

2 Chicken Breast, Chopped

12 oz. Ham, cubed

1 1/2 C Cream

3/4 C Chicken Stock

2 Tb. Butter

8 oz. Monterey Jack Cheese, shredded

1 C Mozzarella Cheese, shredded and divided

Salt and Pepper to taste

1/4 C Ranch, optional

This is a great recipe to have you in pocket for when you have left over ham or chicken. I know after holidays, we usually have left over ham. And every time I roast a chicken, we always have chicken breast that need to be used. Keep this recipe in mind when you have those left over. It will bring those left overs back to life with this creamy and flavorful dish.

The first step is to take you chicken, ham and noodles and combine them in a large bowl.

Now you make your cheese sauce. It is pretty simple. In a sauce pan melt the butter.

Add the chicken stock and cream into the pot and heat all the way through. And LOTS and LOTS of pepper

Now it is time to add the Monterey Jack Cheese and 1/4 cup of the Mozzarella Cheese to the liquid. You want to stir the sauce until it is melted and smooth. Add some Salt and Pepper to taste!

Once the sauce is smooth, pour the sauce over the noodle and meat mixture. Pour the mixture into a lightly greased casserole dish and top with Mozzarella Cheese.

Bake in a 350 degree oven for 15-20 minutes or until the mixture is hot and bubbly.

You can drizzle the ranch dressing on top to give it a zesty touch. This step is totally optional!

This dish is also great to make ahead and freeze or even a dish to take to someone who is a new mom (since it doesn’t have powerful flavors!)

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