Chicken Cordon Bleu Tetrazzini
This hearty and flavorful casserole is a delightful twist on the classic Chicken Cordon Bleu. It combines tender chicken and ham with creamy sauce and al dente pasta, all topped with a crispy breadcrumb topping. It’s a perfect comfort food dish that’s sure to satisfy any crowd.
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Ingredients:
For the Sauce:
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| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1/2 cup |
| Yellow onion, chopped | 1/2 |
| Garlic cloves, minced | 2 |
| All-purpose flour | 1/4 cup |
| Chicken stock | 3 cups |
| Heavy cream | 2 cups |
For the Casserole:
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| Ingredient | Quantity |
|---|---|
| Cooked chicken, chopped | 2 cups |
| Ham, chopped | 1 1/2 cups |
| Spaghetti, cooked | 1 pound |
| Swiss cheese, grated | 3/4 cup |
| Kosher salt and black pepper | To taste |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Panko breadcrumbs | 1 cup |
| Parmesan cheese, grated | 1/2 cup |
| Unsalted butter, melted | 1/4 cup |
Instructions:
- Cook the Pasta: Cook spaghetti according to package directions. Drain and set aside.
- Sauté the Vegetables: In a large pot or Dutch oven, melt 1/4 cup butter over medium heat. Sauté onion and garlic until softened.
- Make the Roux: Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly.
- Add Liquids: Gradually whisk in chicken stock and heavy cream until smooth. Bring to a boil, then reduce heat and simmer until thickened.
- Combine Ingredients: Add cooked chicken, ham, and cooked spaghetti to the sauce. Stir in Swiss cheese until melted. Season with salt and pepper.
- Prepare the Topping: In a small bowl, combine Panko breadcrumbs, Parmesan cheese, and melted butter.
- Assemble the Casserole: Pour the pasta mixture into a greased 9×13 inch baking dish. Top with the breadcrumb mixture.
- Bake: Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until golden brown and bubbly.
- Serve: Let cool slightly before serving.
