I LOVE Chicken Cordon Bleu, and I’m a big fan of casseroles, so Chicken Cordon Bleu Pasta Bake was a delicious spin on the tasty chicken dish! It’s also a great use for leftover ham!
The ingredients are very simple, and the outcome is absolutely yummy! The cheesy sauce beautifully coats the spiraled rotini pasta, the peas add a nice textural “snap,” and the stuffing mix on top is a perfect addition. I didn't add any salt because the ham that I used was already somewhat salty. (You know what they say, "You can add salt, but you can't take it out!" So any addition of salt should be based on your personal taste AND the saltiness of your ham.) The casserole is quite hearty since it includes both pasta and meat, so I just served some steamed asparagus on the side…and it was a wonderful and filling meal!
Any leftovers can be easily reheated in the microwave, and the leftover casserole tastes just as good (maybe even slightly better!). Enjoy!
The ingredients are very simple, and the outcome is absolutely yummy! The cheesy sauce beautifully coats the spiraled rotini pasta, the peas add a nice textural “snap,” and the stuffing mix on top is a perfect addition. I didn't add any salt because the ham that I used was already somewhat salty. (You know what they say, "You can add salt, but you can't take it out!" So any addition of salt should be based on your personal taste AND the saltiness of your ham.) The casserole is quite hearty since it includes both pasta and meat, so I just served some steamed asparagus on the side…and it was a wonderful and filling meal!
Any leftovers can be easily reheated in the microwave, and the leftover casserole tastes just as good (maybe even slightly better!). Enjoy!
Chicken Cordon Bleu Pasta Bake
6 ounces stuffing mix
10 ounces uncooked rotini pasta
1 can condensed cream of chicken soup
3/4 cup fat-free sour cream
1/2 cup fat-free milk
1 tablespoon dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 teaspoon black pepper
2 cups diced cooked ham
2 cups chopped cooked chicken (I used rotisserie)
1 cup peas (fresh, or thawed from frozen)
2-1/2 cups shredded Italian-blend cheese (or use one or more different types of your choice)
Preheat oven to 350 degrees. Coat a 9”x13” casserole dish with cooking spray and set aside.
Prepare the stuffing mix according to package directions and set aside. At the same time, cook the pasta to al dente according to package directions. When the pasta is cooked, drain and set aside.
In a large bowl, combine combine soup, sour cream, milk, and dijon mustard. Then stir in onion and garlic powders, oregano, and black pepper. Add pasta, ham, chicken, and peas and mix well.
Spoon half of the pasta mixture into the prepared casserole dish, and then sprinkle with half of the shredded cheese. Spoon in remainder of the pasta mixture, top with remaining cheese, and sprinkle the stuffing mix evenly over the top.
Spray a piece of aluminum foil with cooking spray and cover casserole (with the foil sprayed-side down to keep it from sticking to the casserole). Bake 20-25 minutes. Then uncover and bake about 15 minutes longer, until stuffing is lightly browned and casserole is bubbly. Cool for about 5 minutes before serving.
6 ounces stuffing mix
10 ounces uncooked rotini pasta
1 can condensed cream of chicken soup
3/4 cup fat-free sour cream
1/2 cup fat-free milk
1 tablespoon dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 teaspoon black pepper
2 cups diced cooked ham
2 cups chopped cooked chicken (I used rotisserie)
1 cup peas (fresh, or thawed from frozen)
2-1/2 cups shredded Italian-blend cheese (or use one or more different types of your choice)
Preheat oven to 350 degrees. Coat a 9”x13” casserole dish with cooking spray and set aside.
Prepare the stuffing mix according to package directions and set aside. At the same time, cook the pasta to al dente according to package directions. When the pasta is cooked, drain and set aside.
In a large bowl, combine combine soup, sour cream, milk, and dijon mustard. Then stir in onion and garlic powders, oregano, and black pepper. Add pasta, ham, chicken, and peas and mix well.
Spoon half of the pasta mixture into the prepared casserole dish, and then sprinkle with half of the shredded cheese. Spoon in remainder of the pasta mixture, top with remaining cheese, and sprinkle the stuffing mix evenly over the top.
Spray a piece of aluminum foil with cooking spray and cover casserole (with the foil sprayed-side down to keep it from sticking to the casserole). Bake 20-25 minutes. Then uncover and bake about 15 minutes longer, until stuffing is lightly browned and casserole is bubbly. Cool for about 5 minutes before serving.