Chicken Cordon Bleu Pasta

This dish leaves you with a lot of dirty cookware but it is so good that it is worth the extra effort. As soon as we polished off all of the leftovers, my husband wanted me to make it again! 

The first time I made this I cut the raw chicken into strips and browned them in a little oil. It tasted great the first night but made the leftovers a bit too greasy. You are better off to boil or bake the chicken and then cut into strips.

Chicken Cordon Bleu Pasta

adapted from Chef In Training

Ingredients:

12oz Penne Pasta, cooked and drained

2 cups Heavy Cream

1 pkg (8oz) Cream Cheese

1/2 teaspoon Onion Powder

1/2 teaspoon Garlic Salt

1 1/2 cups Shredded Swiss Cheese, divided

2 Chicken Breasts, cooked and cut into strips

3/4 cup Bacon, cooked and crumbled

3/4 cup Diced Ham

Plain Bread Crumbs

In a large saucepan, heat cream cheese over medium-low heat until melted. Stir in heavy cream until well combined. Add onion powder and garlic salt. Add 1 cup cheese and stir until smooth.

In an ungreased 9x13 casserole dish, layer pasta, chicken, bacon, and ham. Pour cheese sauce over top. Sprinkle with remaining shredded cheese and bread crumbs.

Bake at 350F for 15 minutes or until heated through.

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