Chicken Cordon Bleu Casserole
Rotini boiled right in chicken broth, then stirred with chicken strips, ham, mustard and cream and topped with toasted panko.
Before you start: Two things the list leaves out: you need 2 cups chicken broth to boil the pasta in, and a tablespoon or so of butter to toast the crumbs. Step 3 also says to add "both cheeses" when only Swiss is listed — a second cheese was lost somewhere, so add another 4 to 8 ounces of a melting cheese if you want it as creamy as intended.
Where this one came from
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Ingredients
- 1 cup panko bread crumbs
- 1 pound chicken breasts, boneless, skinless, sliced into thin strips (or chicken tenders)
- 1 pound ham, cubed
- 1 tablespoon spiced mustard
- 10 ounces rotini pasta
- 8 ounces Swiss cheese
- 8 ounces heavy cream
Directions
- Put uncooked pasta in a pan with 2 cups chicken broth; boil until done.
- Put the air-fried chicken strips and ham cubes on top.
- Add mustard, heavy cream, and both cheeses, and stir until smooth and creamy.
- In a smaller pan, melt butter, add the bread crumbs, and stir for about 2-3 minutes or until golden and toasty.
- Serve the pasta mixture sprinkled with the toasted bread crumbs on top.
Notes
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