SLOW-COOKER CHICKEN CORDON BLEU PASTA
This slow-cooker dish is comfort food defined. We took classic chicken cordon bleu and turned it into a seriously delicious pasta casserole. The creamy Alfredo pasta sauce, cheesy ham and chicken, and crispy bread crumb topping will hit the spot on a cold day. It just might be your favorite new dish this winter.
Provided by Pillsbury Kitchens
Categories Entree
Time 2h30m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Alfredo sauce, Dijon mustard and pepper. Stir in chicken. Cover; cook on High heat setting 1 1/2 to 2 hours or until chicken is cooked through (at least 165°F).
- Stir pasta and ham into slow cooker. Cover; cook on High heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
- Stir in cheese until cheese melts. Let stand covered 5 to 10 minutes or until slightly thickened. Stir mixture.
- In 8-inch skillet, melt butter over medium heat. Add bread crumbs; cook 3 to 5 minutes, stirring frequently, until toasted. Top pasta with bread crumb mixture before serving.
Nutrition Facts : Calories 640, Carbohydrate 45 g, Cholesterol 145 mg, Fat 5 1/2, Fiber 2 g, Protein 37 g, SaturatedFat 20 g, ServingSize About 1 1/3 cups, Sodium 1080 mg, Sugar 2 g, TransFat 1 g
CHICKEN CORDON BLEU PASTA
Facebook fans of my blog, Chef in Training, inspired me to make this creamy pasta casserole out of ingredients I had on hand. Success! I took the dish for another flavorful spin and added a bit of smoky bacon and toasted bread crumbs. -Nikki Barton, Providence, Utah
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup Swiss cheese, onion powder, garlic salt and pepper until blended., Drain pasta; stir in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or until heated through.
Nutrition Facts : Calories 826 calories, Fat 56g fat (33g saturated fat), Cholesterol 249mg cholesterol, Sodium 1093mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 47g protein.
CHICKEN CORDON BLEU I
This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.
Provided by Jill M.
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
- Pound chicken breasts to 1/4 inch thickness.
- Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
- Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Nutrition Facts : Calories 418.8 calories, Carbohydrate 12.6 g, Cholesterol 123.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 46.1 g, SaturatedFat 10 g, Sodium 931.6 mg, Sugar 1.4 g
CHICKEN CORDON BLEU PASTA
This is a simple recipe for two, but I have doubled it to serve four. It is from Paula Deen's magazine.
Provided by CookingONTheSide
Categories European
Time 40m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
- Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.
- In a large skillet, heat 2 tablespoons olive oil over medium heat.
- Add chicken, and cook for 4 minutes.
- Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes.
- Cut chicken crosswise into 1/2-inch-thick slices.
- For cheesy pasta, in a large skillet, melt butter over medium heat.
- Add garlic and ham; cook for 2 minutes.
- Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half.
- Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened.
- Add cheese, stirring until melted.
- Add hot cooked pasta to pan, tossing gently to coat with sauce.
- Spoon creamy cheesy pasta onto serving plates.
- Place sliced chicken over pasta.
- Garnish with fresh thyme, if desired.
Nutrition Facts : Calories 1025, Fat 67.6, SaturatedFat 26.5, Cholesterol 185.4, Sodium 1634.8, Carbohydrate 52.7, Fiber 3.4, Sugar 3.9, Protein 51
CORDON BLEU SALAD
A new family favorite for any occasion. Top with crumbled bacon.
Provided by Lori Kuehl Knight
Categories Salad 100+ Pasta Salad Recipes Farfalle Pasta Salad Recipes
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Combine pasta, chicken, ham, Swiss cheese, and broccoli in a large bowl. Set aside. Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar, and garlic salt in a blender. Stir in parsley. Stir dressing into the pasta, reserving 1/2 cup of dressing. Chill salad and reserved dressing in the refrigerator for at least 1 hour. Stir in the remaining dressing and Parmesan cheese before serving.
Nutrition Facts : Calories 965.4 calories, Carbohydrate 60.8 g, Cholesterol 93.4 mg, Fat 66.3 g, Fiber 2.3 g, Protein 33.9 g, SaturatedFat 16.3 g, Sodium 1005.8 mg, Sugar 18 g
CORDON BLEU PASTA
My family and I do not eat alot of chicken. But cordon bleu always looks so yummy, so I came up with a pasta like version for us.
Provided by CrystalA
Categories Ham
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken and ham if needed.
- Cook pasta until almost done.
- In a sauce pan melt butter. Add flour. Add milk and cook until slightly thickened.
- Continue cooking over medium heat, stirring constantly with whisk.
- Cook for about 8-10 minutes or until thickened.
- Remove from heat and stir in cheese until melted.
- Combine pasta, chicken, ham, peas/carrots, and sauce in a pan.
- I used a 10x7 in dish.
- Make topping by combining all ingredients.
- Sprinkle on top.
- You may use salt/pepper if you like.
- Cook in preheated oven at 350 for 25-30 minutes.
- Serve immediately!
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4.5/5 (24)Category EntreeServings 6Total Time 45 mins
- In large bowl, mix all ingredients until well mixed. Spoon evenly into baking dish. Cover with foil.
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3.8/5 (10)Total Time 40 minsCategory Entree, Main CourseCalories 477 per serving
- Heat a dutch oven or large heavy bottomed pot over MED heat and add butter and oil. Add diced chicken and cook for 3-4 minutes, until golden brown. Chicken may not be cooked all the way through, and that's okay. Remove chicken to a plate.
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- While the water is boiling for step one, melt 3 tablespoons of the light butter in a medium saucepan over medium-low heat. Add the flour to the butter and stir to combine. Add the milk a little at a time and whisk the flour mixture into the milk until smooth. Add the salt and pepper and stir to combine. Turn the heat up to medium and add the swiss cheese to the milk mixture. Whisk together for about 5 minutes until smooth and thick.
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5/5 (4)Total Time 20 minsCuisine PastaCalories 437 per serving
- Microwave the chicken according to package directions (there are also skillet directions if you choose that instead).
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CHICKEN CORDON BLEU PASTA - DAILY DISH RECIPES
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5/5 (2)Estimated Reading Time 4 minsServings 4Total Time 20 mins
- Boil the noodles according to the package directions for the type you chose. When cooked, drain out all the water.
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From soupaddict.com
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