Chicken Cordon Bleu Pasta Bake
by Jodie Long
serves: 4
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Swiss cheese sauce mixed with tender chunks of honey ham, sauteed chicken & portabella mushrooms (optional) along with penne pasta topped with toasted bread crumbs. We serve this dish alongside a green vegetable, but any will pair nicely! |
| Ingredients: |
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1 lb |
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Boneless skinless chicken breast-cubed |
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0.50 lb |
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Cubed or diced honey ham |
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1 lb |
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Shredded Swiss |
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3/4 cup |
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milk |
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1 large |
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portabella mushroom-chopped |
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1 can |
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cream of mushroom (or cream of chicken) |
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3/4 lb |
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penne pasta-cooked al dente |
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2 Tbsp |
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EV Olive Oil |
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1 cup |
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seasoned bread crumbs |
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1/4 cup |
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crumbled bacon |
| Directions: |
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First, we LIGHTLY sprinkle lemon pepper on our chicken to sautee it in 1 Tbsp of EV olive oil. After it's lightly browned, we add ham pieces and mushrooms for only a few brief moments. Meanwhile, mix the condensed soup with the milk then add mozzarella. Next, we add to our baking dish the cream of mushroom (or cream of chicken) soup, mixing in our cooked pasta with the chicken, ham and mushroom medley. We spread the shredded swiss evenly over the entire surface, and cover with aluminum foil. We usually bake this dish for about 15-20 minutes on 350, but some ovens will vary. After 15 minutes, sprinkle crumbled bacon then finally the bread crumbs. Bake for 5 more minutes uncovered-and promptly (yet CAREFULLY) remove from the oven. Allow to cool for 5-10 minutes before serving.
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