Tuesday, July 17, 2012

Chicken Cordon Bleu Casserole

My favorite main dish of all time would have to be Chicken Cordon Bleu. I just love the combination of flavors! Sadly, no one else in my family actually likes ham, so I don't get to have it very often. I came up with this recipe recently, though, when I needed a meal to take to a friend who was having surgery. One of these days I'll make it for my family and hope for the best!

Chicken Cordon Bleu Casserole

2 cups shredded/cubed cooked chicken
8 ounces uncooked pasta (rotini, shells, penne)
1 (10-3/4 oz) can cream of chicken soup
8 ounces sour cream
1 cup cubed ham
2 cups shredded Swiss cheese
salt and pepper
1 tablespoon fresh thyme

1/2 cup Italian bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons butter, melted

Cook pasta according to package directions; drain and place in large bowl. Mix in chicken, soup, sour cream, ham, thyme and cheese. Salt and pepper as you like. Pour into a greased 9-inch square baking dish. In a small bowl, mix together the bread crumbs, Parmesan, and butter. Sprinkle over the casserole. Bake at 350 for 25-30 minutes, until bubbly and topping is lightly browned.

 This recipe is a variation of my Chicken Ranch Casserole, which is one of my most often requested recipes.

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