Chicken Cordon Bleu Pasta

  • 16 oz pasta
  • 1 lb or so boneless chicken breast, diced
  • 10-12 oz ham, cooked and cubed
  • 8 oz cream cheese, softened
  • 2 cups Swiss cheese, shredded
  • 1 ½ cups milk
  • ½ stick butter
  • 1 tsp garlic powder
  • 1 cup Panko bread crumbs (seasoned or plain)
  • 1 tbsp olive oil
  • Salt and pepper to taste
Boil pasta in salted water until al dente; drain and stir in butter. Pour into 13 x 9 x 2 casserole dish. Saute chicken in olive oil, salt, and pepper; pour over pasta in dish and sprinkle diced ham on top. Heat cream cheese until melted, then add Swiss cheese, then milk and garlic powder. Pour over pasta and meats; sprinkle bread crumbs over the top. Broil until bread crumbs are toasted, about 10 minutes.
I have also successfully made this with bacon and Cheddar instead of ham and Swiss; and with leftover cooked chicken and leftover cooked rice.

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