As soon as I saw this dish here , I couldn't have been more excited to try it! I absolutely LOVE Chicken Cordon Bleu. My favorite being served at the Stanley Hotel in Estes Park. It was so amazing, it melted in your mouth. I still cannot wait for the day that we can go back and visit that wonderful restaurant. Ahhh, enough reminiscing-on to the recipe!
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
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
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.