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Chicken Cordon Bleu Noodle Casserole
Ingredients
- 12 ounces wide egg noodles
- 3 cups half & half
- 1 10 3/4 oz can cream of chicken and herb soup
- 4 oz Onion and Chive cream cheese softened
- 4 Tbsp grated Parmesan cheese divided
- 1 tsp garlic salt
- 1 tsp ground mustard
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
- 4 cups roughly chopped rotisserie chicken divided
- 1 lb smoked ham roughly chopped and divided
- 3 cups shredded baby Swiss cheese divided into thirds
- 1/3 cup panko bread crumbs
- 2 Tbsp butter melted
Instructions
- Preheat the oven to 350°F. Lightly spray a 9 x 13-inch baking dish with cooking spray. Set aside.
- Cook the egg noodles in salted water per the package instructions until al dente. Drain well.
- In a stand blender, whip together the half & half, soup, cream cheese, 3 Tbsp Parmesan cheese, garlic salt, mustard, nutmeg and black pepper until smooth.
- Reserve around 1 cup of cooked noodles, set aside.
- On the bottom of the dish layer 1/2 noodles, 1/2 chicken. 1/2 ham. Drizzle with 1/3 sauce and top with 1/3 Swiss cheese. Repeat. Top with the reserved 1 cup noodles, with 1/3 sauce and sprinkle with final 1/3 shredded cheese .
- In a small bowl, toss together the bread crumbs, 1 Tbsp Parmesan cheese and melted butter. Sprinkle on top.
- Bake for 35-40 minutes until bubbly. Rest for 5 minutes on the counter and serve.
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