Want to try something super
yummy? Then here you go! This little casserole is pretty simple to throw
together...especially if you use a rotisserie chicken like I did. Deli
ham completes the ease of this recipe and it cooks in just 45 minutes.
It's great for a family dinner or take to a potluck for something
different. You can even make it up and freeze it then take it out to
thaw to cook later. One thing I like to do with casseroles, is assemble
it the day before I need it, pop it in the fridge to pull out the next
night for dinner. No muss...no fuss! Anyway....give this delish dish a
try...it's pretty stinkin' good!
Chicken Cordon Bleu
Pasta Casserole
1 rotisserie chicken ~ shredded
8 ounces deli ham ~ diced
12 slices baby Swiss cheese
6 ounces cooked shell pasta
Sauce
4 tablespoons butter
4 tablespoons flour
3 cup milk (I used whole)
2 tablespoons lemon juice
1 tablespoon dijon mustard
1/2 teaspoon smoked paprika
Salt & pepper to taste
Topping
1 1/2 cups Panko breadcrumbs
4 tablespoons butter ~ melted
1/2 teaspoon Lawry's seasoning salt
1 teaspoon dried parsley
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
Scatter chicken in the bottom of the prepared pan, followed by the diced ham and pasta.
Lay the cheese slices on top of the pasta.
In a medium saucepan, melt 4 tablespoons of the butter over medium heat then stir in the flour until smooth and bubbly.
Pour in the milk and continue to stir until thickened and smooth.
Stir in the lemon juice, mustard, paprika and salt and pepper.
Bring to a simmer then remove from heat.
Pour sauce evenly over the ingredients in the pan.
In a microwave safe bowl, melt the remaining 4 tablespoons of butter. Stir in the Panko breadcrumbs, Lawry's salt and dried parsley.
Sprinkle over the casserole and bake uncovered for 45 minutes until topping is lightly browned and casserole is bubbly.
Allow to sit for 10 minutes before serving.
Chicken Cordon Bleu
Pasta Casserole
1 rotisserie chicken ~ shredded
8 ounces deli ham ~ diced
12 slices baby Swiss cheese
6 ounces cooked shell pasta
Sauce
4 tablespoons butter
4 tablespoons flour
3 cup milk (I used whole)
2 tablespoons lemon juice
1 tablespoon dijon mustard
1/2 teaspoon smoked paprika
Salt & pepper to taste
Topping
1 1/2 cups Panko breadcrumbs
4 tablespoons butter ~ melted
1/2 teaspoon Lawry's seasoning salt
1 teaspoon dried parsley
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
Scatter chicken in the bottom of the prepared pan, followed by the diced ham and pasta.
Lay the cheese slices on top of the pasta.
In a medium saucepan, melt 4 tablespoons of the butter over medium heat then stir in the flour until smooth and bubbly.
Pour in the milk and continue to stir until thickened and smooth.
Stir in the lemon juice, mustard, paprika and salt and pepper.
Bring to a simmer then remove from heat.
Pour sauce evenly over the ingredients in the pan.
In a microwave safe bowl, melt the remaining 4 tablespoons of butter. Stir in the Panko breadcrumbs, Lawry's salt and dried parsley.
Sprinkle over the casserole and bake uncovered for 45 minutes until topping is lightly browned and casserole is bubbly.
Allow to sit for 10 minutes before serving.
Let's get cookin'!
Scatter the shredded chicken
in the pan followed by the ham.
Then the pasta.
Then the cheese.
Next brown 4 tablespoons of the butter
in a saucepan then add the flour.
Add the milk, paprika and salt and
pepper to make a thickened smooth sauce.
Pour the sauce over the casserole.
Next melt the remaining butter and mix
in the panko, dried parsley and Lawry's salt.
Bake!
Allow to cool for a few minutes then eat!
SO GOOD!
