We love this baked pasta casserole, and this dish is even better the next day!! The longer the pasta sits in the sauce, the more it absorbs all that yumminess! You can use shredded rotisserie chicken, leftover ham, deli ham, deli chicken, anything works in this dish. Want to add in a vegetable? Try adding in some peas! We like having more sauce then noodle which is why I only call for 3/4 lbs of pasta - instead of a full pound.
Chicken Cordon Bleu Casserole
3/4 lb. cooked campanelle, penne or similar
5 Tbs butter, divided
1/2 Tbs olive oil
2 cloves garlic, minced
4 Tbs flour
3 cup chicken broth, warmed
1 cup heavy cream, warmed
1/2 tsp kosher salt, plus salt for pasta cooking water
1/4 tsp ground black pepper
1 tsp. Dijon mustard
1-2 tsp dried parsley
2 cups cubed or shredded chicken
1 cup thick-cut deli ham, chopped/cubed
2 cups shredded Gruyere or Swiss
1/2 cup grated Parmesan
Preheat oven to 400°.
Diane's Kitchen Note/s: if your sauce is too thick, add a bit more cream or chicken broth until you reach your desired consistency.