Mmmm...Chicken Cordon Bleu. My family loves this stuff! So I made a version that is easy to bring to potlucks.
Step 1: Preparations
Gather your supplies.
- Non-stick cooking spray (or butter)
- 6 Tbsp butter
- 6 Tbsp all-purpose flour
- 2 cups chicken stock
- 1 1/2 cup half and half
- 1 Tbsp worchestershire sauce
- salt and pepper
- 8 oz swiss cheese, grated
- 12 oz box rotini pasta
- 3 cups cooked, diced chicken breast
- 1 1/2 cups diced ham
- 1/2 cup breadcrumbs
- 1 Tbsp butter, melted
Preheat the oven to 350 degrees.
Grease a 9X13" casserole dish with non-stick cooking spray or butter.
Melt 1 tbsp. butter and combine it with 1/2 cup breadcrumbs. Set aside.
Prepare yourself for cheesy, chicken and ham bliss.
Step 2: Sauce
In a wide, shallow saucepan, 6 tbsp. butter over low heat. Whisk in flour and cook, while constantly stirring, for about 4 minutes. Slowly add the chicken stock, half & half, and worcestershire sauce while continuing to whisk. Continue cooking and stirring until smooth and thickened. You'll know it's done when it starts to bubble.
Remove the sauce from the heat. Stir in the swiss cheese until melted. Season with salt and pepper to taste.
Step 3: Boil and Bake
Cook your pasta according to package instructions, aiming for a firm, al dente texture. Drain. Return the pasta to the pan. Add the chicken, ham, and sauce. Stir until well-combined.
Pour the mixture into your greased casserole and top evenly with buttered breadcrumbs.
Bake uncovered about 30 minutes, or until the casserole is bubbling in the center.