All the goodness of Chicken Cordon Bleu, but half the work.
I've been craving chicken cordon bleu lately. There is just something about the chicken stuffed with salty ham and tangy Swiss cheese that has me wanting to make it ASAP. But, the price of chicken breast has been totally insane lately and I haven't really been buying a lot of white meat chicken. I did find some split on the bone chicken breast at an amazing price last week, so I bought some. Once I removed the chicken from the bone, the meat wasn't big enough to use for cordon bleu. So I decided to turn it into a casserole with some pasta instead.
This was super simple to make and tasted amazing. I used some leftover ham I had in the freezer, but if you don't have any leftover ham you can use a ham steak, or a thick cut of black forest ham from the deli. We really loved the flavours in this dish. It was smokey, salty and tangy thanks to the ham and Swiss. The chicken and ham were flavourful and tender, all bathed in the fabulous Swiss cheese sauce. Amazing!
Chicken Cordon Bleu Pasta
3 small boneless skinless chicken breasts, chopped
1 1/2 C cooked ham, chopped
3/4 of a lb of rotini pasta
2 tsp Three Onion Rub- Pampered Chef (can use 1 tsp onion powder)
2 cloves garlic
pinch of salt
fresh ground pepper
1/2 C dry white wine (I used Riesling)
1 can low sodium Cream of Chicken soup (or homemade alternative)
3/4 of the soup can of milk
2 C grated Swiss cheese, divided
Preheat your broiler.
Bring a large pot of salted water to a boil. Add rotini and cook according to package directions; to al dente.
In a large skillet, heat olive oil over medium high heat. Add in the chicken and season with Three Onion Rub, salt and pepper. Cook until browned on all sides; about 5 minutes. Add in ham and cook until heated through; 2 minutes.
Add wine to the skillet and scrape up all the brown bits from the bottom; cook for 2 minutes, until wine has reduced by half. Add cream of chicken soup and 3/4 of the soup can full of milk; stir until nice and smooth.
Turn off the heat and add drained cooked pasta and 1 C of Swiss; stirring until cheese is melted and pasta is evenly coated with sauce.
Pour into a 2 quart baking dish and sprinkle with remaining Swiss. Place under the broiler until the top is lightly brown and bubbly; 2-3 minutes.
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