chicken cordon bleu bake
A quick and easy family favorite and a good way to use leftover chicken or turkey. My youngest son is finally interested in learning how to cook and lately has ventured beyond the heat and eat survival skills...lol. He made this tried and true family casserole last night and as always it turned out perfect.
Blue Ribbon Recipe
Love the flavors of chicken cordon bleu but not the work? Then this casserole is for you. It's filled with chicken cordon bleu flavors, but an easy-to-put-together dinner. There's tang from the Dijon, a bit of smoky flavor from the ham, and it's filled with chicken. Thanks to the cream of chicken soup and Swiss cheese, it's super creamy. On top, the Panko/butter mixture forms a tasty little crust. This is very filling so you won't need any sides. An easy dinner casserole.
Ingredients
- 8 ounces rigatoni pasta, cooked
- 1 can cream of chicken soup (10.5 oz)
- 3/4 cup milk
- 3 cups cooked, chicken (can use leftover chicken, rotisserie chicken or turkey)
- 6 slices oven roasted deli ham, juliened
- 2 tablespoons Dijon mustard
- - salt and pepper, to taste
- 2 tablespoons butter, unsalted, melted
- 1 cup Panko bread crumbs
- 1 1/2 cups shredded Swiss cheese
How To Make chicken cordon bleu bake
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Step 1Preheat oven to 350*F. Cook pasta to al dente, according to package directions. Drain and set aside. -
Step 2In a bowl, combine soup, milk, mustard, salt, and pepper. Add cooked pasta, chicken, and ham. Mix well to combine.
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Step 3In a small bowl, combine melted butter and Panko crumbs.
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Step 4Spread mixture into a 13x9 inch casserole dish sprayed with cooking spray.
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Step 5Top with Swiss cheese.
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Step 6Then the Panko crumb mixture.
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Step 7Bake covered for 20 minutes.
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Step 8Uncover and broil for 3-4 minutes or until the top is golden brown. Serve hot!!
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