This was such an easy recipe. The chicken cooks in no time (I seasoned mine with some spices while I cooked it.) It took less than 30 minutes start to finish and was a good consistency. I liked the Panko bread crumbs-that was a nice touch to really give the dish a chicken cordon bleu *feeling.*
Pasta Cordon Bleu
Recipe courtesy of Dunne at With a Cherry on Top
Serves 6
1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted
Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.
Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.
Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).
I liked this dish, but thought it lacked flavor. It had a really nice consistency, it was nice and filling, but I think if I had cubed the ham in bigger, much bigger pieces, it would have tasted better. I just thought it lacked something-not quite sure what-but it needed just a little something more. I added some cayenne pepper to my recipe and that was a hit with the husband and his friend. Maybe if I would've served it with a nice artisan bread with dipping oil....
Edited to add: This makes amazing leftovers!! I thought the leftovers were better than the fresh, right out of the oven dish.
This looks GREAT!
ReplyDeletethanks for sharing. i always like to see what people would change on the recipe....i always want to change something whenever i cook. ;)
ReplyDeleteI added sauteed onion and garlic to the sauce. It was delicious! Thanks for the recipe.
ReplyDeleteI made this on 10/29/11 and used 2 Chicken Breasts cut into strips and just under half a pound of ham sliced thick from Publix deli. I used minced garlic instead of dried minced, and the garlic taste was very strong. Since this recipe calls for an entire box of pasta, it filled up a large glass baking dish and there were a lot of leftovers!
ReplyDeleteThe reason yours had such strong garlic taste is because it called for dried minced "onion". There actually is no garlic in the recipe. I added some garlic salt to season my chicken and it was just enough.
DeleteIt was delicious!
Deleteeating this right now!! I agree about it seeming like "something" is missing but not knowing exactly what..I think thats just the way swiss cheese is for me though---I always expect a sharp strong cheese flavor from cheese but swiss is very mild---because its a very tasty dish I just cant place what it is I would do differently if anything...maybe add garlic like others suggested...I used 4 small chicken breasts and cooked them in a skillet with some seasoning then diced it up...I got cubed ham in the deli and just tossed those chuncks in easy peasy---this is a keeper for us for sure Thanks for sharing it ;-)
ReplyDeleteI seasoned my chicken with garlic salt to add a little bit of garlic in. I also sprinkled some Cajun seasoning over the bread crumbs....yum!!!! Gave it a hint of a kick, hit the spot.
Deletemaybe use provolone or Gruyere
DeleteFunny; I just made chicken cordon bleu a few nights ago and I used Panko to bread them with; they were fantastic! This sounds great too, but I know I won't be using cream cheese; there's just something about it that doesn't do it for me. I think I'd make a bechamel sauce with the Swiss cheese for starters...and probably add some peas..and/or parmesan. I agree; it looks like there's something "umami" missing. Great idea though!
ReplyDeleteI see a few things I'd try adding... Asiago cheese for some punch, and maybe some frozen peas for crispness and color. How about some chopped sundried tomatoes? I'd try some crushed red pepper flakes for a little spice! MMMMmmmmm cannot wait to make this.
ReplyDeleteI made this last night and it was absolutely delicious. I used a little more chicken and ham than the recipe called for because my husband loves meaty dishes and I added some monterey jack cheese for extra depth of flavor. I also added garlic powder and a pinch of white pepper to the sauce. Can't wait to have the leftovers tonight!
ReplyDeleteThis may sound completely disgusting to everyone but what if you added a little bit of dijon mustard to the recipe. Seems like it might be just what is needed. It could just be added to the cream cheese mixture just before you add the swiss and might give it the little kick needed for cordon bleu. Was just a thought. I just now came across this recipe so I haven't tried it yet! Looking forward to it though! :)
ReplyDeleteI was just thinking the same thing...dijon. It will keep it more like Cordon Bleu. Adding extra veggies kind of takes away from the whole cordon bleu.
DeleteThe missing ingredients as it were:
ReplyDeleteBefore I made this I had read the the comments about this recipe missing something- so I went into the kitchen knowing I'd be modifying it.
To the 'sauce' I added 1 tsp paprika, 1/4 tsp oregano, black pepper to taste, (the same spices that go into most cordon bleu recipes)and used about 2 tsps of garlic powder in place of the dried onion. Though I was constrained for time, for the more advanced cooks, one could likely use shallot flakes instead of garlic powder for a little more flavor complexity.
For the crust I substituted crushed caesar croutons for the panko crumbs, b/c they are what I had on hand, mixed with about a half cup of shredded parmesan. Regardless of the crumb, I highly recommend adding the parmesan.
Other things I did and would recommend for this recipe:
Lightly salt and pepper your chicken BEFORE cooking as well as salting and peppering your sauce- this does make a difference in the taste of your meat.
I would recommend drizzling half the butter over the pasta before topping with bread crumbs (or perhaps even mixing half straight into the pasta with the sauce) then apply the rest after topping because the crumbs tend to soak up all the butter so it never reaches the food underneath.
For the foodies: Use *real* butter for this recipe as I most always do, don't substitute margarine.
amazing suggestions! Thank you!
DeleteThank you for this! I found your recipe via pinterest and made it tonight. Everyone loved it, even my kids who are very picky. I did modify it slightly though. I completely covered the chicken in spices and sauted it in peanut oil. I used garlic, minced dried onions, salt, black pepper, red pepper, paprika, and parsley. Then I cooked the sauce in the chicken pan to be sure to grab every speck of the seasoning. It was GOOD!!!
ReplyDeleteI found it via pinterest as well and it looks awesome! Thanks!
ReplyDeleteAnytime I make a cheese sauce I always add a shake of nutmeg, it's that "something" that may be missing
ReplyDeleteI'm so excited for all of these modifications. We will definitely have to try this dish again. I have plenty of ideas now thanks to you guys! Thanks for all the comments everyone.
ReplyDeleteSauteed real onion and deglazed with white wine. Lotsa flavor!
ReplyDeleteThere's a restaurant here that serves this and theirs has green onions and bacon. I think I will try it with that and add Parmesan on top too! I'm excited to give it a go! Thanks!
ReplyDeleteFound this recipe on pinterest. I added bacon instead of ham and some asiago cheese to add a little bite. It was great. My husband loved it. I'm sure the leftovers will be awesome!
ReplyDeleteI added some dijon mustard to the sauce and it gave it an extra kick.
ReplyDeleteThis looks great! I am wondering if the "something missing" could be a bit of red wine.. or perhaps even red wine vinegar (I have seen recipes for Chicken Cordon Bleu that call for that). I will definitely have to give it a try.
ReplyDeleteI love cooking with wine. I love this idea. I might have to try it next time I make this! Thanks for sharing.
DeleteDid you try using one of the flavored cream cheeses? That might add to the "something missing".
ReplyDeleteI made this with some changes and it was delicious.
ReplyDeleteChicken thighs instead of breasts
Salt and pepper in sauce
Fresh nutmeg in sauce (nutmeg always pairs well with swiss)
Sauted fresh onions (huge difference)
Mixed fresh bread crumbs with butter before topping
Baked it uncovered for 1/2 hour @ 350
My family and I loved it!
Soooo good! thanks for sharing...my husband loved it. One that goes in my book :)
ReplyDeleteThis sounds really good. You might want to try Gruyere Cheese. It is a Swiss cheese used for cooking and baking. A bit expensive but worth it. I use it when I make Fettucine Alfredo. I've tried the regular swiss from the deli and it doesn't have the great taste that Gruyere does. Thanks for sharing this recipe!! :)
ReplyDeleteThis is such an excellent recipe that can be so versatile! Here's what I did. Sauteed mushrooms, garlic and onions in butter then added the ham to bring out the flavor and give it a little color. Added all that to the pasta and reduced about 1/2 cup of white wine and added it to the milk. Tossed in some dijon mustard too and gave it a nice little kick. Thanks for sharing. :-)
ReplyDeleteThank you for sharing your recipe. I made a version of it and posted it on my blog here.
ReplyDeleteI made this per the recipe a couple months ago. It did lack a little flavor. I actually worked at a restaurant where they served this dish a few years ago. They added sauteed mushrooms to the pasta. Gives it the extra flavor that you need! If you don't like mushrooms, adding a tsp or so of truffle oil will give it that needed flavor also. Most cordon blue recipes call for mushrooms.
ReplyDeleteI agree with the above comment about the nutmeg, you don't have to add a lot but it does make a difference. Thanks for the recipe, I am looking forward to trying it this week. :)
ReplyDeleteI made this tonight and it was really good. I did change a bit:
ReplyDelete- Cooked the chicken in olive oil, pepper, paprika, cajun seasoning and garlic salt
- Used green onions instead of white
- Added a lot of pepper, salt, and cajun seasoning to the mix .. and I just used a whole 8oz block of swiss, so probably more like 2 1/2 cups.
- Used 1/2 c more milk and added 1/2 c water at the end, before putting it in the oven
- Cooked in the oven at 375 for 15 mins and 475 for 5-7 mins (don't overcook the pasta)
Thanks for sharing! :)
OMIGOD! Just made this for a late lunch/early dinner! We LOVED it! I cheated & bought a roasted chicken to pick apart instead of cooking chicken breasts. Didn't have onions, so just used onion powder. It is definitely on the "must make again" list!
ReplyDeleteAfter reading the comments about flavor, I too changed things up and it was DELISH!! Thanks for sharing your recipe, Amy. I will definitely make again.
ReplyDeleteHere are my additions/substitutions: I used thighs instead chicken breasts. I sauteed them in olive oil, diced onion and added some garlic. I also sprinkled a little McCormick Montreal Chicken seasoning to my chicken. Drain & then followed the recipe. I also used white pepper instead of black. It had a great flavor and I did it all in one pot, with the exception of boiling my pasta.
I cannot remember where I came across your blog, but I knew when I saw this recipe, I HAD to try it. I did tweak it quite a bit though...
ReplyDeleteI used bacon instead of ham, since I don't care for ham. I cooked the chicken on the stove top and cooked it with garlic powder, onion powder, basil, oregano, thyme, parsley, and chili powder (on accident). I meant to use cayenne pepper. For the sauce, I used minced garlic that I cooked alone until golden brown, and then prepared as directed, adding onion and garlic powder again. I whisked until smooth and added cayenne pepper here. I used Italian bread crumbs instead of panko, and added a little Swiss and butter here. I mixed butter, cheese, and break crumbs until it started to clump a bit, then poured the whole mixture over the pasta.
Thanks so much for this recipe, I'm once again the domestic goddess in my home! :)
Also, I posted this recipe in my blog and linked yours to it. Hope that's okay. If not, let me know and I'll fix it. Have a good day!!
Just made this. It is awesome!!! My two year old asked for more within 3 minutes of sitting it in front of her. I did add 1/8 tsp of cayenne and 1/8 tsp of nutmeg. I followed the rest. My husband loved it as well. It is a winner!!! Thanks for sharing.
ReplyDeleteSo full right now. This was delicious. I took a few users advice and added bacon, dijon mustard, oregano, cayenne pepper. It made soo much food. Does this freeze well
ReplyDeleteI made this last night using Ziti noodles. It turned out amazing!!! my whole family loved it. What i did to give it more flavor was use 1c. swiss cheese and 1c. monterey colby cheddar mix. it had a lot of flavor and was a big hit with my family.
ReplyDeleteI thought the "bleu" in the cordon bleu meant blue cheese - maybe that's what it is missing. I think I'll use it instead of cream cheese.
ReplyDeletefyi...cordon bleu means blue ribbon
DeleteI'm making this tonight. But I'm using rotisserie chicken added shredded parmesan cheese I'm also cutting the milk down to a cup and adding 1/2 cup light cream. I will add a little nutmeg like everyone is suggesting!
ReplyDeleteOk I made this dish tonight and my modification was heavy whipping cream instead of milk. I know I know NOT healthy but I will say this was probably one of the best dishes I have made. I also grated garlic into the whipping cream and cream cheese! I used four chicken breast also...Made a huge amount, lovin my leftovers! My family raved over this! Again not as healthy but for one night of bliss it was worth the extra mile walk!:)
ReplyDeleteI thought it was really good but a little dry!
ReplyDeleteI made this for dinner tonight. I used farfalle noodles. I didnt have any ham so I just used bacon and we dont like chicken breast so I used boneless skinless theighs instead. I diced up the chicken and cooked it in the bacon grease. To the sauce I added minced garlic, 3 green onion and a little bit of white onion, as well as paprika, oregano and pepper and since I didnt have swiss cheese in the fridge I used a chedder colby monterey jack I had, and also some frozen peas. I added parmasean to the panko and with the rest of the white onion (which i just shredded in the food processor) I made homemade french fried onions and sprinkled them on top as well. Turned out pretty yummy. Maybe sprinkle a layer of shredded cheese on top of the noodles before panko.
ReplyDeleteMade this last week. I tasted the sauce and also agreed it was missing something. I added two chicken bouillon cubes to the sauce and it added a lot of chicken flavor. this was so delicious! Thank you1
ReplyDeleteHere's what I did: Sauteed chicken with s+p in olive oil, then added 1 large clove of garlic and sauteed with chicken til soft, then added diced ham to warm it all together. I set the chicken aside and used the same pan to make the sauce, scraping up all the yummy bits in the pan. I also added a bit of nutmeg to the sauce. I used mostly swiss and part monteray jack. This was delicious and perfectly flavored. Thank you for the recipe!
ReplyDeleteI made this meal for my family last night for the first time. This came out great. I did add more milk which helped it to stay creamy. I also did like a few others and added green onion and fresh garlic, I didn't have the dried minced onion. I kept everything else as is. My husband and kids enjoyed this very much. My husband and I are eating the leftovers for lunch. Thanks so much for a new meal in my recipe book!
ReplyDeleteThis recipe is missing mustard.
ReplyDeleteThis was awesome. I used a fresh onion like suggested. I also browned my ham a little. I used a ham steak. I also added plenty of seasonings to the sauce and I added 1/4 cup of the pasta water to thicken it. My family loved this. I bakes it covered on 350 for 20 minutes then continued with the panko step. A keeper in my family!
ReplyDeleteMy family loved this recipe, and no one complained that it was blah. But I admit that I made some modifications to the cooking procedure, based on my many years of cooking experience: (1) I salted the cooking water for the pasta fairly heavily. Giada De Laurentiis always says the water should be "salty like the ocean," so I added several Tbsp. (2) I did not make a cooked sauce out of the milk, cream cheese, etc. I just mixed them together, then added the pasta and meats, dumped into a casserole, and covered with the buttered crumbs. (3) I used 1/2 tsp. onion powder instead of the minced onion, but I also think it would work well to simply saute an actual diced onion and mix that in. I was liberal with the pepper. (4) Baking is essential. It melds all the flavors and gives you that crisp crumb topping. We did 20 min. covered at 350. then another 10 min. uncovered.
ReplyDeleteHow did you like this the second time you made it?
I liked this dish much more the second time I made it. I did add dijon mustard as suggested by a couple of readers and used real onion like you had suggested. (The more I cook the more I am straying from anything dried/in the bottle when I can use fresh.) Thanks for asking!
DeleteOops, I almost forgot to add that I increased the milk to 2 1/2 cups to make up for the fact that baking would dry the casserole out somewhat.
ReplyDeleteI added bacon and hubs just told me that aside from children this may have been the best thing to have ever happened to us.... Thanks
ReplyDeleteBacon does make everything better doesn't it? I haven't tried this yet-but I think my husband will love you for the suggestion! :)
DeleteThis comment has been removed by the author.
DeleteI made a couple of changes, too, as I normally do with anything I cook. I bought one of the rotissiere chickens from the deli and I switched the cream cheese out for a round of jalepeno and a round of garlic herb Laughing Cow cheese(Ok, I'll admit, I used the Aldi's brand). Hubby and I just finished this and it was amazing! I made more than the recipe called for, and only baked half. Going to put the other half in the freezer and bake another day. 2 thumbs up!
ReplyDeleteThis is delicious...with the few changes I made;) I cooked my chicken in evoo with 4 voices of garlic, half a minced onion and salt and pepper. I used cooked and crumbled Bacon in place of the ham (my family is not a fan of ham) and I added 1/2 q cup freshly shredded parmesan cheese to the Panko and butter topping. I also made this the night before so I baked it at 350 for 45 min then finished it up under the broiler! Delicious!!!!
ReplyDeleteI made this for my husband's birthday dinner tonight! He is a big cordon bleu fan, so when I found this on Pinterest a month ago, the menu was set. I cooked my chicken with olive oil and cajun seasoning, and added pepper, garlic, and cajun to the sauce mixture with just a bit of nutmeg. In addition to swiss, I used a cheese blend of parmesan, romano, and asiago. I also baked for 20 min at 350, after reading all the comments. The meal was really good, but the pasta was a bit dry after baking. Next time, I think I'll use a lot less pasta - though we will definitely have great leftovers for days! Thanks for a great recipe!
ReplyDeleteThis is a great starter recipe lol, I made a few changes. I baked the chicken in a seasoning salt blend I made (salt, pepper, garlic & onion powder, cayenne), then added a little more cayenne and onion powder. To the sauce I added shredded white sharp cheddar instead of swiss, a little dijon mustard and grated parmesan cheese. I also added canned peas (need to get that vegetable in there!). I also added grated parmesan to the topping, but I used vegetable flavor Ritz crackers (yum!) instead of panko. I ended up adding more milk once all ingredients were in the pan because it looked dry and I like a lot of sauce. I also used more topping than the recipe called for because I love crunchy topping in every bite! I didn't bake it, just put under broiler for about 5 minutes. It was amazing. The combination of dijon, cheddar and my seasoning salt mix was so good, yet not too overpowering. Thanks for the great recipe!
ReplyDeleteTweeked this a bit added spinach and used fresh onion instead of dried onion.
ReplyDeleteEXCELLENT dish!
ReplyDeleteThanks to the various comments, I knew to adapt this a bit beforehand.
I cut my chicken into chunks and sauteed it in EVOO with minced onion, parsley, paprika, salt, pepper and just a smidge of crushed red pepper. About a minute before I took it off, I tossed in a tiny bit of minced garlic. Put that all in my baking dish with the ham to warm the ham up.
I used heavy cream and Neufchatel instead of milk and cream cheese, and I added a small amount of nutmeg to the sauce. We make Swiss cheese fondue all the time, and it's always obvious if I forget to add the nutmeg, so I figured we'd want it in this, too.
The dish was amazing. I'm kind of bummed that I halved it, but it's only my husband and me, and I didn't want to possibly waste a huge amount of leftovers. As it is, there's enough that we'll both be able to have this for lunch for the next few days, even at half the recipe amounts.
So glad I came across this! We love Chicken Cordon Bleu, it's nice to have a new variation on those same flavors.
Just found this recipe via Pinterest and have not made it yet, but def gonna give it a try. As I read through the recipe, my first thought was LEMON .. I would squeeze fresh lemon juice over the top of each serving on the plates. I believe the addition of fresh lemon would be delish in this recipe and there are several ways to incorporate it. Cook the chicken in butter and lemon juice; add lemon juice and/or zest to the cheese sauce; and lemon juice and/or zest to melted butter before pouring over crumbs for topping. After reading further and all the suggestions, I also liked the one for adding dijon mustard and nutmeg to the cheese sauce. I think I will start with the addition of dijon and nutmeg. If that doesn't do the trick then I'll just get out the ol' lemon juicer, lol. I would like to add that I never cook pasta without briny boiling water, and am firm believer in seasoning each component, tasting as I go. Can't wait to give this a try!
ReplyDeleteMore like chicken cordon bland!
ReplyDeleteMore like chicken cordon bland!
ReplyDeleteI marinated the chicken in mojo marinade & used smoked turkey instead of ham. I also added chopped red onions, minced garlic, chopped rosemary & sliced mushrooms. I tossed the panko with parmesan & when I served it, I drizzled truffle oil on it. It was delicious!
ReplyDeleteThis is way good. I did change it a little bit. I made it more unhealthy though. I cooked the chicken in a frying pan on high in some olive oil with some garlic salt. I also added a cup of bacon. I also added about 1/2 of a cup of Parmesan cheese to the milk and cream cheese mixture. Oh and I seasoned it with cayenne pepper and some paprika. Im not sure how much of a difference it made but I think it was delicious.
ReplyDeleteoh and I also added a little more than half a can of cream of mushroom soup and about 1 to 2 ts of dijon mustard to the chicken before I added the ham and bacon.
DeleteI made this and used Philadelphia Savory Garlic Cooking Cream and Monterey Jack cheese, was great!!!! Family loved it and made an extra for a friend get together, was a hit with them also. Will be making this one again.
ReplyDeleteDijon mustard was a great touch. Put just enough in to get the spice. Used garlic as well in the sauce. Only 1 tbsp. and used a little extra ham and cheese. Wish I would've used more chicken though. All in all great!! I forgot to add mushrooms but that would probably be a nice touch I think.
ReplyDeleteI made this tonight, it was amazing! I made a few changes that really added some great depth and flavor. For the chicken, I cut the breast in half(by width to make them thinner) then I coated them in flour mixed with some paprika. I heated a couple tablespoons of butter in a skillet and browned the breasts on both sides. Then I added 1/2 cup white cooking whine and 1 chicken bouillon and simmered with a lid for about 30 minutes (until almost all of the juice was gone.) I removed the chicken and chopped it, then I added the milk and cream cheese to the chicken drippings and added salt, pepper, and 1 more chicken bouillon. Simmered while stirring for a few minutes and added it to the cooked pasta, then added the cheese. I kept everything else the same and it turned out so flavorful and juicy!
ReplyDeleteI precooked my chicken in mixed spices including garlic salt. I used fresh minced onion. I added a few tablespoons of Dijon mustard in with the cream cheese mix. This all gave it the kick it needed. Thanks for sharing the recipe.
ReplyDeleteHurray, a new recipe that my whole family will LOVE. Making this for supper tomorrow night. I would do it for tonight but I already have it going in the crock pot. I am going to sub mozzarella for the swiss and add some garlic and paprika. Thanks for sharing. :)
ReplyDeleteLoved it - I added a bit of smoked gouda and used Italian panko for a little more flavor - delicious!
ReplyDeleteWe just had this and it was awesome. I also thought it was missing some flavor so I sprinkled blackening seasoning before I put the bread crumbs on. I also put the cheese and milk mixture in the same pan as I browned the chicken in so it had some extra flavors in it.
ReplyDeleteI added sun dried tomatoes. It added that "something" that was missing.
ReplyDeleteI have one word for you, bacon! Yum yum!
ReplyDeleteDo you think this would work for a freezer meal?
ReplyDeleteI added bacon, cream of chicken soup, Parmesan cheese, and some paprika. Yum!
ReplyDeleteI just made it again for 2nd time and i added crushed red pepper to it instead of the cayenne pepper and some pepper jack cheese along with the swiss it was delish. It gave it just the right kick i was looking for.
ReplyDeleteUSE A ROTISSERIE CHICKEN!! Its fixes all of the "something is missing" components of this dish!
ReplyDeleteI made this as written and it was just sticky and bland and yuck. I tried doctoring up the leftovers with added garlic, onion, salt, pepper..... nothing helped. I'm headed back to Pinterest to take this one off my board.
ReplyDeleteThis would be a good way to use up the leftover meat from a roast chicken.
ReplyDeleteTJ
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