Chicken Cordon Bleu Pasta

Okay so don't expect 2 posts in one day again but I wanted to make sure to get the other NEW recipe that I made last week posted before I forgot. Chicken Cordon Bleu is one of my favorite dishes but it can really be a pain to make. All that dipping, and stuffing, pounding out flat and keeping it together with a toothpick (that I always forget to remove)...you know what I'm talking about. So I was super excited when I found this recipe and couldn't wait to try it. Well, I will just tell you that it was a huge hit with the family. My kids totally cleaned their plates and Adan actually ate 2 helpings. I did add a little more ham than the recipe calls for and I seasoned my chicken with some seasonings to give it a little more flavor. Overall this was another success so we're two for two this week. Ya me!!! Hope you enjoy it too...


Pasta Cordon Bleu

Recipe courtesy of Dunne at With a Cherry on Top

Serves 6


1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted


Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).  ** You can also make the casserole ahead of time and then cook it like you would a normal casserole...350 degrees for 30 minutes then top with the Panko.