Chicken Cordon Bleu Casserole

Are you staring at tons of leftover ham today? Or turkey? Or do you need a great idea for dinner tonight? Look no further. This delicious casserole has all the wonderful salty, cheesy taste of chicken cordon bleu, combined with yummy pasta and finished with a crispy breadcrumb topping. Although it's not the most picturesque dish on the planet, it was a big hit with guests at my house and will be at your house, too.

Start by cooking the pasta in a large pot of boiling water. Then cut up the ham, chicken and cheese.



Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk,



and cook and stir until the mixture thickens. Stir in the lemon juice, mustard,



paprika,



salt and pepper. Drain the pasta and place it in a lightly greased 9x13 baking dish. Top with the ham, chicken and cheese.



Pour the sauce over the pasta and meat mixture. To make the topping, combine the melted butter and panko and stir until combined.



Add the seasoned salt and parsley,



then sprinkle over the top of the casserole.



Bake for 30-40 minutes or until topping is golden and filling is bubbly. What a great use for leftovers!

One year ago: Ham and Asparagus Casserole
Two years ago: Triple Treat Torte
Three years ago: Roasted Vegetable Pizza

Find more great ideas at Mop it up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Tasteful Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Clever Chicks.

Chicken Cordon Bleu Casserole

Casserole:
12 oz. small pasta shapes (like penne or rotini)
4 Tbsp. butter
4 Tbsp. flour
3 cups milk
1 Tbsp. lemon juice
1 tsp. dry mustard
1 1/2 teaspoon salt
1/2 teaspoons paprika
1/4 teaspoons pepper
4 oz. swiss cheese, cut into chunks
2 cups shredded cooked chicken
2 cups diced ham

Topping:
3 Tbsp. butter
1 cup panko bread crumbs
3/4 teaspoons seasoned salt
1 1/2 teaspoon parsley

Cook the pasta until al dente in a large pot of boiling water. Drain, and pour into a lightly greased 9x13 baking dish.

Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk and cook and stir until the mixture thickens. Stir in the lemon juice, mustard, paprika, salt and pepper.

Layer the ham, chicken and cheese over the pasta in the baking dish, then pour the sauce over all.

To make the topping, combine the melted butter and panko and stir until combined. Add the seasoned salt and parsley, then sprinkle over the top of the casserole.

Bake at 350 30-40 minutes or until topping is golden and filling is bubbly. Serves 8-10.