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A few weeks ago I made some lemon basil chicken. I made quite a bit since I was making it for a group of people to come over. Since I had the chicken grilled up I made up the PW’s grilled chicken with lemon basil pasta for the kids. Since the hubby was out of town no one would complain about having chicken. But, then I had a whole bunch of pasta leftover and still piles of chicken. I had to plot how to convince eating chicken for supper would be ok. After a quick once-over of the meat and cheese drawer I figured out a little Swiss cheese and some ham might be the trick. So, I bring you chicken cordon bleu casserole with a lemony twist.
I must admit, after seeing the chicken cordon bleu lasagna from My Kitchen Apron, I think I will try her recipe as well. It looks awesome!
I then pulled out the leftover lemon basil pasta. There was most of the pasta left. I would recommend making at least 12 ounces of pasta if not a whole pound for a 13 x 9 pan or two 8 x 8 pans. I used a rigatoni past but use whatever shape you have on hand. Cook the pasta to al dente if you are not using leftovers like I did. Add the cheese and 1 cup of milk to the pasta and combine.
For extra creaminess, I added a can of cream of chicken soup and then added the cut up chicken and a cup of cubed ham.
Pour into a 13 x 9 pan.
Since mine had a lemon base to the chicken and pasta, I sprinkled the top of the pasta with lemon pepper.
I melted 2 tablespoons of butter and mixed in 1 cup of breadcrumbs. I poured over top of the casserole.
Bake at 350 degrees for about 20-25 minutes until bubbly.
The casserole was fantastic. The kids loved it and the hubby even ate leftovers:) Double win!
Chicken Cordon Bleu Casserole
This creamy, chicken cordon bleu casserole recipe is a great way to use leftover chicken and will be a favorite dinner.
- 2 cups cooked chicken, cubed
- 1 cup diced ham
- 1 cup shredded Swiss cheese
- 1 cup milk
- 1 10.5 ounce can cream of chicken soup
- 2 teaspoons lemon pepper seasoning
- 1 pound pasta, penne or rigatoni, cooked
- 1 tablespoons butter, melted
- 1 cup breadcrumbs
Combine the pasta with the cheese, milk, and cream of chicken soup.
Add the chicken and ham to the pasta. Season with lemon pepper and salt.
Mix to combine and then spread into a 13 X 9 pan.
Combine the butter and breadcrumbs and then spread over the pasta.
Bake at 350 degrees for 20-25 minutes or until casserole is bubbly.
What do you have cooking this week? Link on up. No rules except show me the meat. Enjoy getting new ideas for you too!