Chicken Cordon Bleu Pasta Bake

 

One of my favorite Treats is Chicken Cordon Bleu. It was always such a treat growing up to have them. We would buy the frozen ones and bake them up until they were bursting with cheesy goodness! Ahh. The memories… I’ve tried to make them from scratch with some success I guess I’ll have to dig that recipe out and make it again. But for something different I thought I would make it into a Casserole. This is defiantly the easiest way to get the flavors of Chicken Cordon Bleu without all the work!

Here’s what you’ll need:

Your Favorite Pasta boiled

2 Boneless Skinless Chicken Breasts, cooked and cut up

1 small ham steak cut up

1 can Cream of Mushroom Soup

1 cup Milk

2 cups Shredded Swiss Cheese

2 cups Stuffing (mixed with 1 cup warm water)

1TBSP Dijon Mustard (optional)

Salt & Pepper to Taste

Here’s how you make it:

Pour the cooked Pasta into a 9x13 baking dish. In a medium bowl mix together the Soup and Milk and Dijon mustard if you are using it. In another bowl combine the stuffing and hot water just until the stuffing has absorbed the water. To the baking dish add in the Chicken and Ham. Pour the Soup mixture over the Pasta and stir a little to make sure it’s well combined. Then sprinkle the cheese onto the Pasta giving it a light stir to make sure everything is combined again. Then Sprinkle the Stuffing over the top making sure to cover the pasta. Bake at 350 degrees for 30 minutes until the top is a golden brown. Let cool for about 5 minutes and then serve!

ENJOY!