Wednesday, June 15, 2016

Skillet Chicken Cordon Bleu Pasta

Ingredients for 6-8 servings

¼ tsp onion powder
1 C chicken broth
1 tsp honey mustard
1 (12 ounce) package bowtie pasta
1 ¼ C Italian Panko bread crumbs
2 C deli ham, chopped (or leftover ham, diced up)
2 C half and half
2 T butter
2 (10 ounce) cans cream of chicken soup
3 Tb sour cream
8 slices Swiss cheese
salt and pepper


Pour hot water into a medium-sized sauce pan. Bring it to a boil and cook 1 package of Bow Tie noodles according to the package directions.

Grab a deep skillet (mine is 3 inched deep and 11 inches wide). Heat it up over medium high heat.

Add 2 tablespoons butter and allow it to melt completely.

Add  1 cup chicken broth, 2 cups half and half and 2 cans cream of chicken soup. Whisk it all together to combine.

Add 1 teaspoon honey mustard ¼ teaspoon onion powder and just a bit of salt and pepper. Give it a nice stir and bring the sauce to a simmer, stirring occasionally. Allow it to simmer for 4-5  minutes or until slightly thickened.

Chop 2 cups of cooked rotisserie chicken 2 cups of deli ham. Add the chicken, ham and 3 tablespoons sour cream to the skillet.

Add the cooked and drained bowtie pasta and stir everything together. Taste it and add more salt and pepper according to your own personal taste. It shouldn’t need much. :)

Lay 8 slices of swiss cheese over the top of the saucy noodles.

Grab some Italian Herb Panko Bread Crumbs. If you only have Italian Bread Crumbs, that will work out fine as well. Sprinkle 1 ¼ cup of the Italian Panko Breadcrumbs over the top of the cheese.

Turn your oven to broil and pop the skillet it. Be sure your skillet is oven safe!

Allow the cheese to melt and the breadcrumbs to get golden brown. Be careful! This will only take a couple of minutes in the oven. Be sure to watch it closely.

Allow the skillet to sit on the counter for just a couple of minutes and then dig in, baby! It’s cheesy, creamy goodness!

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