Saturday, August 4, 2012

Chicken Cordon Bleu Casserole

What a week. TGIF is all I have to say. I leave you with this yummy amazingness. Make it for  Sunday dinner. It will not disappoint I promise. After I searches the internet for the perfect recipe, I just took all that I read and came up with this. I hate using caned condensed soups in casseroles. Many of the recipes I saw used them. So I guess this recipe is adapted adapted adapted etc etc...:)
Ingredients
2 Boneless Skinless Chicken Breasts
1 cup Honey Dijon Salad Dressing
1/2 Pound Honey Ham 
1 pound large pasta shells


Cheese Sauce:
1 pint heavy cream
1 tsp prepared Dijon mustard 
3/4 tsp onion powder
1/2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp salt, and then to taste
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1 Tbsp all-purpose flour

8oz Monteray Jack Cheese
8oz Swiss Cheese


Topping:
1 cup panko bread crumbs
2 tbs butter
1 tsp dried parsley
1 tsp dried thyme
1/4 tsp garlic powder



Directions
Place chicken in a zip lock bag with honey dijon dressing and marinate for an hour. 


Preheat oven to 350 degrees. Place chicken in a baking dish and bake for about 30 minutes.


While chicken is baking cook pasta according to package directions drain and set aside.


To prepare the cheese sauce add the heavy cream to a sauce pan and heat over medium low heat, whisk in the flour and add the rest of the ingredients in the order they are written. Continue cooking and stirring frequently until sauce is thickened and cheese is melted. Pour cheese sauce over pasta stir to coat. Shred chicken and chop ham. Mix into pasta. 


Grease a casserole dish and pour pasta mixture into dish. 


Make topping by melting the butter in a small sauce pan or microwave, if your lazy like me. Mix the parsley, thyme, garlic powder and panko. Sprinkle over the top and bake for 25-35 minutes.




* Shared over at Weekend Potluck

4 comments :

  1. Oh yum! This looks like some great comfort food!

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  2. Hello Rina! This looks delicious! I too am not big on condensed soups. We have a version of this on our website as well. It is one of my family's favorite dishes. Thanks so much for linking to the Weekend Potluck. Have a terrific week!
    ~Kim

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    Replies
    1. Hi Kim! You are welcome. I checked out your recipe. Next time I make this I will have to add onions and cayenne like yours. I think it would be a great addition. :)

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