The Hungry {Romance} Writer: Chicken Cordon Bleu Casserole

This is not a recipe for a traditional Chicken Cordon Bleu. This is a Chicken Cordon Bleu Casserole that is perfect for a cold January night with leftovers that freeze beautifully. It’s a great addition to this mini-series on meals that can be frozen and, when they are reheated, taste just as good (if not better) than the night they were made.

This is an easy recipe for a weeknight, a date night, a kid’s sports night, or a Sunday night dinner. It’s quick to put together and can be assembled earlier in the day. Just remove it from the refrigerator about 45 minutes before putting it in the oven. I love to serve this with a green salad, a warm baguette, and of course a glass of French wine. I hope you all have a wonderful winter weekend!

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The Hungry {Romance} Writer: Chicken Cordon Bleu Casserole

This is one of my favorite go-to recipes for families with new babies or for people who've returned from the hospital. It's easy to reheat or freeze for later. All you need is a green salad and a crusty loaf of bread to make a perfect meal. This is an adaptation of a recipe I once received from my babysitter when my twins were still tiny, and the kids still love it today.

Prep Time 45 minutes

Cook Time 30 minutes

Servings 8

Ingredients

Casserole

• 6 cups cooked chicken cubed or shredded
• 1/2 pound ham cubed
• 3 cups cavatappi (corkscrew) pasta
• 1 Tablespoon olive oil extra virgin

Cheese Sauce

• 4 Tablespoons unsalted butter
• 4 Tablespoons flour
• 4 cups whole milk
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 cups mozzarella cheese shredded

Topping

• 2 cups Swiss cheese shredded
• 1/2 cup sourdough bread crumbs

Instructions

1. Preheat the oven to 375 degrees F.

2. Lightly grease a 9" x 13" baking dish with coconut oil cooking spray. Set aside.

3. Cook the pasta per box directions, drain, and rinse. Return to the pasta pot and drizzle with some extra virgin olive oil.
4. In a large cast iron pan, over medium heat, melt the butter.
5. Add the flour to the butter and whisk until combined. Cook for 2 minutes, until the flour and butter are combined and the flour begins to lightly brown.
6. Slowly whisk in the milk, stirring until it is mixed in. Bring to a simmer.
7. Reduce the heat to low. Stir in the salt, pepper, paprika, and garlic powder. Whisk the ingredients and adjust seasonings to taste.
8. Remove the pan to a heat-proof cutting board. Stir in the shredded mozzarella until melted.
9. In a very large bowl, mix together the chicken and ham. Pour the cheese sauce over the top and stir until mixed and all ingredients are coated with sauce.

10. Pour the chicken mixture into the prepared pan. Smooth the top with a spatula and top with the shredded Swiss cheese, and then top with the sourdough bread crumbs. Bake, uncovered, for 25-30 minutes. It done when the cheese is a light golden brown and the mixture is bubbly.

11. Remove the casserole from the oven. Let it stand for 10-15 minutes before serving.
12. To freeze the leftovers, place in a freezer-and-oven safe container. Freeze for up to 3 months. When ready to use, remove from freezer and take off the lid. Cover tightly with tin and foil put directly in a pre-heated 350 degree oven for 1 hour. No need to defrost if stored in an oven-safe and freezer-safe container.