CHICKEN CORDON BLEU CASSEROLE

CHICKEN CORDON BLEU CASSEROLE 

1 lb. Pasta (I used penne-you could use any fun shaped pasta) 

1 cup Chicken Breasts, cooked and cubed 

1 cup Ham, cooked and cubed 

1 1/2 cups Milk 

 8 oz. Cream Cheese (softened) 

2 Tbsp. Dried Minced Onion 

2 cups Swiss Cheese, shredded 

Salt 

Pepper 

Cayenne Pepper 

1 cup Panko Crumbs 

1/2 cup Butter, melted 

Bring a large pot of water to a boil over med-high heat. 

Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta).

 Drain and return to the pot. 

Add in the chicken and ham and toss to combine.

 Preheat the broiler. 

In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. 

Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). 

Stir into the pasta mixture. 

Stir in the Swiss cheese and season with salt and pepper to taste. 

Transfer pasta to a baking dish and top with Panko crumbs. 

Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).