Chicken Cordon Bleu Pasta
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Today’s recipe is one I found back in 2008 from Blogging, It’s What’s for dinner! It was a recipe sounded interesting to me, Chicken Cordon Bleu in a pasta form. At the time, I was thinking this pasta also looked quick and simple. It’s definitely turned into a keeper.
The Monterrey Jack Cheese and sour cream gave this sauce the right degree of tanginess. There is also a couple cans of cream of chicken soup as part of the base. It helps make a creamy and flavorful sauce. I do like to add some milk to this sauce, otherwise it turns out quite thick.
Instead of putting the sauce over the pasta, I just toss it all together before serving. Use whatever small pasta you like. I used penne.
This recipe is a good one to use up any leftover ham you may end up with from Easter. This dish uses both cooked chicken and ham. That’s how it makes cordon bleu pasta.
Here is what you need to make the
Chicken Cordon Bleu Pasta
- CHICKEN
- HAM
- CREAM OF CHICKEN SOUP
- SOUR CREAM
- SHREDDED MONTERREY JACK CHEESE
- PASTA
- MILK
Chicken Cordon Bleu Pasta
Real Mom Kitchen
Ingredients
- 2 cups cooked diced chicken
- 6 oz deli ham diced **
- 2 cans cream of chicken soup
- 8 oz sour cream
- 2 cups shredded Monterrey Jack cheese
- cooked pasta I used a 16 oz box of penne
- milk I need to add some to make the sauce the right consistency
Instructions
- Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy.
- Serve over whatever pasta you like. I used penne and tossed the pasta and the sauce together. You can just spoon it over the past if you like. Seves 4-6.
Notes
This is the original phot from this post when it was first posted in September 2008.
