Chicken Cordon Bleu Pasta Casserole Recipes

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup Swiss cheese, onion powder, garlic salt and pepper until blended., Drain pasta; stir in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or until heated through.

Steps:

• Bring a large pot of salted water to a boil over med-high heat. Add pasta and cook until al dente. 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, pepper, and cayenne pepper, to taste. Transfer pasta to a baking dish and tope with Panko or regular bread crumbs. Pour melted butter over crumbs and broil until browned.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
• Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
• Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
• Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
• Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
• Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
• Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
• Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
• Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.