Description
A creamy, comforting casserole inspired by the classic flavors of chicken cordon bleu, simplified for quick and satisfying weeknight dinners.
Ingredients
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Boneless, skinless chicken breasts – 900 g (2 lb), cooked and diced
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Turkey deli slices or smoked turkey – 200 g (7 oz), chopped
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Cooked pasta (penne or rotini) – 300 g (10½ oz)
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Butter – 60 g (¼ cup)
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All-purpose flour – 30 g (¼ cup)
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Milk – 480 ml (2 cups)
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Heavy cream – 240 ml (1 cup)
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Dijon-style mustard – 2 tablespoons
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Garlic powder – 1 teaspoon
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Onion powder – 1 teaspoon
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Shredded Swiss-style cheese – 200 g (7 oz)
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Shredded mozzarella cheese – 200 g (7 oz)
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Breadcrumbs – 60 g (½ cup)
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Olive oil – 1 tablespoon
Instructions
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Preheat oven to 190°C (375°F) and lightly grease a large baking dish.
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Cook pasta until al dente, drain, and set aside.
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In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
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Gradually add milk and cream, whisking until thickened.
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Stir in mustard, garlic powder, onion powder, salt, and pepper.
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Mix in half of the Swiss-style and mozzarella cheeses until melted.
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Layer pasta, chicken, and turkey in the baking dish. Pour sauce over and mix gently.
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Combine breadcrumbs with olive oil and sprinkle over casserole. Add remaining cheese.
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Bake uncovered for 30–35 minutes until golden and bubbly. Rest before serving.
Notes
This casserole can be assembled ahead and refrigerated for up to 24 hours before baking. Leftovers store well in the refrigerator for three days or can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 35 minutes