Sunday, July 17, 2011

Andrea's Chicken Cordon Bleu Casserole

My sister is a genius. (Well, both of them are, but credit for this recipe goes to Andrea. ;)
I'll put the recipe in the comments for those salivating- uh, I mean interested.


  1. In the chef's own words:

    This actually makes a gigantic casserole. I never got around to trimming it down. I think you can cut it in half and still get a decent-sized casserole.

    The swiss cheese is important. Don't skimp on it. The mozzarella is there just to mellow it out a little.


    5 Chicken Breasts
    3 C grated Swiss cheese
    1 C grated Mozzarella cheese
    8 oz. Julienne ham
    ¾ C Flour
    1 ½ Sticks butter
    4 C Milk
    2 C Half and half (whatever you want, as long as you have 6 C dairy)
    1 Package Rotini
    Frozen Peas
    2 Pieces of buttered toast

    Boil, cool and dice chicken.

    Julienne ham.

    Boil Rotini

    When pasta is finished, dump into casserole dish with chicken, ham and peas.

    In pasta pan melt butter, add flour and cook for a few minutes.

    Add milk and stir constantly.

    Season with pepper and salt (you don't need anything else. The flavor is in the swiss and ham)

    Make sure the sauce is extremely hot before adding the cheese a little at a time.

    Pour over noodles.

    Chop toast in food processor into bread crumbs and sprinkle over the casserole.

    Bake in the oven at 375° for about 15 minutes, until the bread crumbs are crispy but not burnt.

  2. Notes: I personally halved the recipe. I used sliced ham. I tore up the breadcrumbs. I should have made more sauce!


  3. Oooh, another recipe I'll be stealing from you. This looks soooo yummy!


Thanks for stopping by! I always love it when someone nice makes their presence known. =)