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CHICKEN - HAM - CASSEROLE - Chicken Cordon Bleu Casserole
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| Chicken Cordon Bleu Casserole | |
| 1 lb. | Pasta,, (Penne, Rigatoni or any large shape) |
| 1 cup | Chicken Breasts, cooked and cubed |
| 1 cup | Ham, cooked and cubed |
| 1 1/2 cups | Milk |
| 8 oz. | Cream Cheese,, (softened) |
| 2 tablespoons | olive oil |
| 1/2 small | onion, minced |
| 2 cloves | garlic, minced |
| 2 cups | Swiss Cheese, shredded |
| Salt | |
| Pepper | |
| 1 cup | Panko Crumbs |
| 1/2 cup | Butter, melted |
| 1/4 teaspoon | Thyme |
Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook according to package directions. Drain. Return pot to heat and add oil. Heat until swirling and add onion and garlic. Cook until soft. Stir in the milk and cream cheese and cook over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir in the pasta, chicken and ham, toss to combine. Stir in the Swiss cheese and season with salt and pepper to taste.
Preheat the broiler.
Transfer pasta to a metal baking dish and top with Panko crumbs. Sprinkle thyme over crumbs then melted butter. Broil until browned (About 4 minutes).
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