Hunk of Meat Monday: Chicken Cordon Bleu Casserole

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!


For my casserole, I started by cutting up about 2 cups worth of the leftover lemon

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basil chicken and shredding about a cups worth of Swiss cheese.

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!

Linked to:
Melt in your mouth Monday
Tasty Tuesday

Hunk of Meat Mondays

Comments

  1. Aimee says

    Yeah, I have a meat recipe to share, and it's so awesome. Balsamic Pork- cook it up in the crockpot. Yum. Enjoy and thanks for hosting! BTW, love the hose story :)

  2. Loy says

    This morning I bring a little tutorial on cutting up bone-in chicken breasts that may be helpful to those who have never done it. Your casserole looks wonderful.

  3. Debi says

    Thank you for the invitation. I linked Brined Roasted Chicken. Your casserole looks great and will be on our table very soon. <3 and Hugs!

  4. housedressingblog.blogspot.com says

    Thanks for the invitation to link up my Parmesan Crusted Chicken with Sage-Sherry Butter Sauce. Your Chicken Cordon Bleu Casserole is going on my menu ASAP!

  5. Miz Helen says

    Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

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