Shelly's Recipe

Chicken Cordon Bleu Pasta Casserole

Category: Casseroles - Chicken and Turkey

1/2 lb. rigatoni pasta, you can use any pasta you desire, boiled to al dente and drained
6 tablespoons butter
3 tablespoons flour
1 can (14.5 ounces) chicken broth
1 cup Swiss cheese, grated
1/2 cup half-and-half
1/4 cup grated parmesan cheese
1 teaspoon Dijon mustard
1/4 teaspoon paprika
1-2 garlic cloves, minced
1 shallot, diced
1/2 lb. chicken breast, usually one breast will be ½ lb.
1/2 lb. precooked ham steak, cubed

Topping:
1/4 cup Swiss cheese, grated
1/2 cup bread crumbs


Heat oven to 350. Spray baking dish; square 8x8 or oval dish, with cooking spray. Cook pasta as directed and drain.

Cook chicken, I like to grill it or saute it in a pan, with a little olive oil and season with salt and pepper, sear until both sides are a crisp golden brown, and middle is cooked 5-7 minutes.

In a large pot, preferably the one you used to boil your noodles. Melt butter over medium heat, add garlic and shallot, cook for a few minutes until tender, then stir in the flour. Let it simmer for a few minutes, then gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half, cheese, Dijon mustard, paprika, salt and pepper. Add in chicken and ham steak.
Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Top with a ½ cup Swiss cheese, and sprinkle with bread crumbs. Bake uncovered about 20-30 minutes or until hot in the center.