Chicken Cordon Bleu Casserole

     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.  
Enjoy! Diane

Chicken Cordon Bleu Casserole
Ingredients:
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

Directions:
Preheat oven to 400°.

• In a large pot of salted boiling water, cook pasta according to package directions until al dente.
• Drain pasta and place in a prepared (lightly greased) 9x13 baking pan, mix pasta with 1 Tbs butter and 1/2 Tbs olive oil to prevent sticking.  Toss in the chicken, ham & half the shredded Gruyere/Swiss.  Set aside.
• In a dutch oven over medium heat, melt 4 Tbs butter. Add garlic and cook until fragrant, about 2 minutes.
• Sprinkle in flour and cook until slightly golden and lightly nutty smelling, 2 minutes more.
• Whisk in warmed chicken broth and heavy cream, bringing to a boil.  Reduce heat to a medium-low, season with salt and pepper, Dijon mustard and parsley. Simmer until liquid has thickened and coats the back of a spoon, 10-12 minutes. Stir in the remaining Gruyere/Swiss until melted. 
• Remove pot from heat and gently combine sauce mixture with pasta.
• Bake, uncovered until warmed through, 15-18 minutes. 
• Sprinkle Parmesan evenly over the top, and broil for a final 2-3 minutes. 
• Garnish with more dried or fresh parsley before serving.  

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.