Chicken Cordon Bleu Pasta Bake
This cordon bleu-inspired creamy pasta bake is an instant family favorite!
Dovetailing tip: Use the 2 cups of ham and chicken from Meal 1 and Meal 2 you prepared.
|12 ounces||bowtie pasta, cooked according to package instructions|
|2 teaspoons||minced garlic|
|2 cups||half and half or heavy cream|
|4 slices||Swiss cheese, (or 1/2 cup grated)|
|1/3 cup||Parmesan cheese (shaved or grated) + 1/4 cup, divided|
|1/4 teaspoon||onion powder|
|1 teaspoon||Dijon style mustard|
|2 cups||ham, chopped into 1 inch squares|
|2 cups||chopped or shredded cooked chicken (rotisserie chicken would work fine)|
|1/2 cup||plain bread crumbs|
|1 teaspoon||Italian seasoning|
In a medium sauce pan melt butter over medium heat. Add garlic and saute 1-2 minutes until fragrant. Add flour and stir until it clumps up.
Gradually whisk in half and half (or heavy cream) 1/2 cup at a time until all milk is incorporated and mixture is smooth.
Add swiss cheese, 1/3 cup parmesan cheese, onion powder, salt, pepper, and dijon mustard. Stir until smooth.
In a large bowl combine cooked pasta, chopped chicken, chopped ham, and the sauce. Mix until well combined. Transfer mixture to a casserole dish. Sprinkle with remaining 1/4 cup parmesan cheese, breadcrumbs, and Italian seasoning.
Bake at 400 for 15-20 minutes until breadcrumbs are browned. Serve warm.