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Chicken Cordon Bleu Pasta
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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

  • pasta, sauce, chicken and ham.
  • 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.
  • bowl of pasta mixed with chicken.
  • Combine the pasta, chicken, ham and mornay sauce.
  • pans of chicken cordon blue.
  • Spoon into baking dishes and sprinkle with panko breadcrumbs. You can also add more cheese and/or butter on top for more deliciousness.
  • pans covered in foil.
  • Cover each pan with foil, so you can reheat it on a weeknight.
  • Pan of chicken cordon bleu.
  • Bake uncovered at 350 for 15-20 minutes, or until heated through.