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.
- CREAM OF CHICKEN SOUP
- SOUR CREAM
- SHREDDED MONTERREY JACK CHEESE
Chicken Cordon Bleu Pasta
Real Mom Kitchen
- 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
- 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.
This is the original phot from this post when it was first posted in September 2008.