A few weeks ago I made some lemon basil chicken. I made quite a bit since I was making it for a group of people to come over. Since I had the chicken grilled up I made up the PW’s grilled chicken with lemon basil pasta for the kids. Since the hubby was out of town no one would complain about having chicken. But, then I had a whole bunch of pasta leftover and still piles of chicken.
I had to plot how to convince eating chicken for supper would be ok. After a quick once over of the meat and cheese drawer I figured out a little Swiss cheese and some ham might be the trick. So, I bring you chicken cordon bleu casserole with a lemony twist.
I must admit, after seeing the chicken cordon bleu lasagna from My Kitchen Apron, I think I will trying her recipe as well. It looks awesome!
I then pulled out the leftover lemon basil pasta. There was most of the pasta left. I would recommend making at least 12 ounces of pasta if not a whole pound for a 13 x 9 pan or two 8 x 8 pans. I used a rigatoni past but use whatever shape you have on hand. Cook the pasta to al dente if you are not using leftovers like I did. Add the cheese and 1 cup of milk to the pasta and combine.
For extra creaminess I added a can of cream of chicken soup and then added the cut up chicken and a cup of cubed ham.
Pour into a 13 x 9 pan.
Since mine had a lemon base to the chicken and pasta, I sprinkled the top of the pasta with lemon pepper.
I melted 2 tablespoons of butter and mixed in 1 cup of breadcrumbs. I poured over top of the casserole.
Bake on 350 degrees for about 20-25 minutes until bubbly.
The casserole was fantastic. The kids loved it and the hubby even ate leftovers:) Double win!
What do you have cooking this week. Link on up. No rules except show me the meat. Enjoy getting new ideas for you too!