Tuesday, July 24, 2012

Chicken Cordon Bleu Pasta

WOW. wow wow wow. This was seriously delicious. When dinner was over and their plates were licked clean, my 3 kids (9, 7 & 4) stood on their chairs and gave me a standing ovation. Something that has never happened before - ever - and not to brag, I make some good food around this joint. My husband and I loved it too. Really loved it. Like - had to use major will power to keep myself from getting thirds - loved it...

Chicken Cordon Bleu Pasta adapted from chef in training
12 oz. penne
2 cups heavy cream
8 oz cream cheese
1 tsp. onion powder
1 tsp. garlic salt
1 c shredded fontina cheese*
2 chicken breasts – grilled and cut into bite sized pieces**
1 c bacon cooked and chopped***
1 c diced ham

Panko bread crumbs
½ c shredded fontina cheese*

Cook pasta according to its package's directions. Drain. Add either a little EVOO or butter to the pasta – so they don’t stick together.

Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Add onion powder and garlic salt. Stir in 1 cup cheese ¼ cup at a time until incorporated and smooth.

In a big bowl, mix together chicken, bacon, ham, pasta and cheese sauce – until thoroughly combined. Pour into a 9x13 casserole dish.

Top with the ½ c remaining cheese and sprinkle with panko.

Bake at 350 degrees F for 15 minutes.

*Swiss cheese is typically used in a Cordon Bleu - I opted for FONTINA. It's not as pungent as swiss (more kid friendly) and has this amazing melt-a-licious factor.
**I cheated and used 3 cans of chicken
***Another cheat - Kirkland's Real Bacon bits

Using the above cheats - this meal was ready in 30 minutes start to finish!!

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