Now that the weather is colder, it’s the perfect season for casseroles. Or, hotdish. Take your pick.
This creamy chicken cordon bleu casserole is a filling meal, and the savory flavors blend together for something different in a baked pasta dish.
Creamy. Filling. Healthier (of course!). Win, win, win!
Chicken Cordon Bleu Casserole – Inspired by Made from Pinterest
- 1 1/2 C diced chicken, cooked
- 1 1/2 C diced ham, cooked
- 12 oz. mini lasagna noodle pasta (or other small shape)
- 3 C milk
- 3 T Dijon mustard
- 3 T honey
- 4 T flour
- salt & pepper, to taste
- 6 oz. Swiss cheese, sliced
- 1/2 C Panko bread crumbs
- Parsley, garnish (optional)
Begin by bringing a pot of water to a boil, and adding the pasta. Cook according to package directions. Drain, rinse and set aside.
While the pasta cooks, dice up the chicken and ham. Arrange in a single layer on the bottom of a lightly greased 9x13 glass baking dish.
Then, prepare the sauce. In a medium sauce pan, combine 3 C milk with 4 T flour and whisk well. Stir in 3 T honey and 3 T mustard. Stir continuously and heat until the mixture comes to a slow, low boil. Then, reduce the heat to medium-low and stir until the mixture thickens, about 5-6 minutes. Remove from the heat.
Stir in 1/4 C shredded Swiss cheese, and allow the heat from the sauce to melt the cheese. Season with salt and pepper, to taste. When the pasta is drained and rinsed, arrange it on top of the ham and chicken layer in the 9x13 pan.
Pour the milk-cheese sauce over the top.
Slice the remaining Swiss cheese into thin slices. Lay the slices across the top of the dish.
Sprinkle 1/2 C Panko bread crumbs over the top. Use slightly more or less depending on your taste.
Place the dish in the oven, and cook at 350 for 20-25 minutes. Then, switch your oven to broil and place the dish on your top oven rack. Broil for 1-2 minutes until the bread crumbs are nicely browned. Watch carefully so the dish doesn’t burn.
Garnish with dried parsley, and serve warm. Enjoy!