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. This chicken cordon bleu pasta also looked quick and simple. It’s definitely a keeper.
The Monterrey Jack Cheese and sour cream gave this sauce the right degree of tanginess. I like to add some milk to this sauce, otherwise it turned out quite thick. Instead of putting the sauce over the pasta, I just toss it all together before serving.
This recipe is a good one to use up any leftover ham you may end up with from Easter.Print
- 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)
** Canadian bacon would also be good, instead of deli ham
- Category: Chicken
- Method: Stove Top
- Cuisine: American
This is the original phot from this post when it was first posted in September 2008.