Monday, October 22, 2012

Chicken Cordon Bleu Florentine Casserole

If you're looking for something that is healthy, this is probably not the dish for you. But if you're looking for something that is totally packed with flavor, here you go. I wasn't sure if my kids would like this since it has gorgonzola cheese in it. So I didn't tell them. My kids loved this! It's very rare that all 4 of my kids have seconds. My 3 older kids actually had thirds! This was so delicious. Definitely a new family fave!

Printable Recipe

Chicken Cordon Bleu Florentine Casserole
4 cups campanelle pasta
3 Tbsp butter
3 Tbsp flour
2 1/2 cups milk (1% or 2%)
1/2 tsp salt
1/4 tsp peper
2 cups (8 oz) shredded Italian blend cheese
6 oz crumbled gorgonzola cheese
1 Tbsp olive oil
2 cloves garlic, minced
1 lb chicken, cooked and shredded
9 oz ham, cubed
1 box frozen spinach or 6-8 oz fresh spinach (blanched)
1/4 cup Italian bread crumbs
1/4 cup parmesan cheese
2 tsp olive oil

Preheat oven to 350. Cook pasta according to directions. Drain and set aside.

In a large saucepan, melt butter over medium heat. Add flour and stir for 1 minute. Slowly whisk in milk. Bring to a boil, whisking the entire time, until bubbly and thick. Stir in salt and pepper. Add Italian cheese and gorgonzola cheese. Stir until melted and mixed well. Set aside.

Heat 1 Tbsp olive oil in a large skillet. Add garlic and stir 1 minute or until fragrant. Add chicken and season with salt and pepper to taste. Saute for a few minutes. In a 9x13 baking dish, mix together pasta, chicken mixture, ham, spinach, and cheese sauce. Mix well.

Stir together bread crumbs, parmesan cheese, and 2 tsp olive oil. Sprinkle over pasta and bake uncovered for 15-20 minutes or until golden.

Serves 6

Recipe adapted from LDS Living

Past Recipes:
One year ago: Easy Caramel Popcorn
Two years ago: Chicken and Black Bean Burritos

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