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Blue Ribbon Elbows ~ Cordon Bleu Pipe Rigate
Ingredients
1 13.5-
oz.
box pipe regatta
elbow pasta
1 ½
cups
cooked
diced chicken
1
cup
ham
3
tablespoons
butter
¼
cup
flour
2
cups
milk
8
ozs.
2 cups Swiss cheese
1
tsp.
salt
1
tsp.
Tony Chachere’s Creole Seasoning
Panko breadcrumbs
Instructions
Cook pipe rigate pasta, until al dente.
Dice chicken and boil, until cooked through. Drain and set aside.
Roll the deli-sliced ham and chiffonade it (slice it into strips).
Prepare the
Mornay Sauce
using the butter, flour, milk, 2 cups Swiss cheese, salt and Tony’s.
Combine the pasta, chicken, ham and mornay sauce.
Spoon into baking dishes and sprinkle with panko breadcrumbs. You can also add more cheese and/or butter on top for more deliciousness.
Cover each pan with foil, so you can reheat it on a weeknight.
Bake uncovered at 350 for 15-20 minutes, or until heated through.