Page 47 - 201415_TOH_Cookbook

CHICKEN CORDON
BLEU CASSEROLE
KELLEY FAMILY, GARDNER, MA
INGREDIENTS
Serves 4 to 6
1 pound penne or other short pasta shapes
1 cup cooked chicken breasts, cubed (roisserie chicken works well)
1 cup ham, cubed, preferably cooked ham steak
1 1/2 cups milk 8 ounces cream cheese, sotened 2 tablespoons dried minced onion 2 cups grated Swiss cheese Salt Ground black pepper Cayenne pepper 1 cup panko-style breadcrumbs 1/2 cup (1 sick) buter, melted
“This is a nice, hearty meal, and your fami- ly will think you spent hours in the kitchen. Yet this recipe is easy to prepare and also reheats great if you are lucky enough to have letovers.” Paul and Valerie Kelley
PREPARATION
1. In a pot of boiling, salted water, cook the pasta according to the instrucions on the package unil al dente, 8 to 10 minutes. Drain and return the pasta to the pot. Sir in the chicken and ham.
2. Preheat broiler. Have a 9- by 13- inch baking dish ready.
3. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, sirring frequently, unil smooth, about 5 minutes. Add the creamy sauce into the pasta. Sir in the Swiss cheese and season with salt and pepper to taste.
4. Transfer the pasta to the baking dish and top with panko. Pour the buter over the panko. Broil the pas- ta unil the top is browned, about 4 minutes.
Taste of Home – Page 39