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Chicken Cordon Bleu

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  • Erin Carpenter

    Firehouse Chicken Cordon Bleu Pasta... Now that I know my chicken cordon blue is hubs' favorite dish I make, it's time we modified it!

  • Heather Boivin

    chicken cordonbleu pasta.

  • Judy Szabo

    Chicken Cordon Blue Pasta-- This looks really yummy!

  • Bethany Gretzschel

    Chicken Cordon Bleu Pasta This was such an easy recipe. The chicken cooks in no time (I seasoned mine with some spices while I cooked it.) It took less than 30 minutes start to finish and was a good consistency. I liked the Panko bread crumbs-that was a nice touch to really give the dish a chicken cordon bleu *feeling.* Pasta Cordon Bleu Recipe courtesy of Dunne at With a Cherry on Top Serves 6 1 lb. Pasta (I used penne-you could use any fun shaped pasta) 1 cup Chicken Breasts, cooked and cubed 1 cup Ham, cooked and cubed 1 1/2 cups Milk 8 oz. Cream Cheese (softened) 2 Tbsp. Dried Minced Onion 2 cups Swiss Cheese, shredded Salt Pepper Cayenne Pepper 1 cup Panko Crumbs 1/2 cup Butter, melted Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine. Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste. Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes). I liked this dish, but thought it lacked flavor. It had a really nice consistency, it was nice and filling, but I think if I had cubed the ham in bigger, much bigger pieces, it would have tasted better. I just thought it lacked something-not quite sure what-but it needed just a little something more. I added some cayenne pepper to my recipe and that was a hit with the husband and his friend. Maybe if I would've served it with a nice artisan bread with dipping oil.... Edited to add: This makes amazing leftovers!! I thought the leftovers were better than the fresh, right out of the oven dish.

  • Diann Cussen

    Firehouse Chicken Cordon Bleu Pasta. This would be SO much easier than the traditional way - Click image to find more main dish Pinterest pins

  • Deb Frentress

    CHICKEN CORDON BLEU CASSEROLE 1 lb. Pasta 1 c. Chicken Breasts, cooked & cubed 1 c. Ham, cooked & cubed 1 1/2 c. Milk 8 oz. Cream Cheese 2 Tbsp. Dried Minced Onion 2 c. Swiss Cheese, shredded Salt Pepper 1 c. Panko Crumbs 1/2 c. Butter, melted Bring large pot of water to boil over med-high heat. Salt it & add the pasta; cook until al dente. Drain.Return to pot. Add https://www.facebook.com/photo.php?fbid=10202829512482254&set=a.2757796467471.149397.1334547595&type=1

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