I developed this fabulous chicken Cordon Bleu casserole recipe due to a need to find a comforting casserole out of items already in my house. The result is a rich, creamy and decadent casserole that is sure to please even picky eaters! It comes together quickly when you have cooked chicken to use up.
Ingredients
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8 ounces egg noodles
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1/2 cup butter
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1/2 cup all-purpose flour
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1 1/2 cups 1% milk
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1/2 cup half-and-half
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons white wine
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6 ounces shredded Swiss cheese
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2 cups cubed cooked chicken
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5 ounces diced ham
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1 cup garlic butter croutons
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1 tablespoon grated Parmesan cheese
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1 tablespoon melted butter
Description
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 5 to 8 minutes. Drain.
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Meanwhile, make a roux: Melt butter in a saucepan over low heat. Stir in flour and cook, stirring constantly, until bubbly and light brown, about 5 minutes. Add milk, half-and-half, salt, and pepper. Bring to a simmer, stirring frequently, until mixture thickens.
