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Chicken Cordon Bleu Tetrazzini

  • 1/2 cup unsalted butter, divided
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken stock
  • 2 cups heavy cream
  • 2 cups cooked chicken, chopped
  • 1 1/2 cups ham, chopped
  • 1 pound spaghetti, cooked according to package directions
  • 3/4 cup Swiss cheese, grated
  • Kosher salt and freshly ground black pepper
  • 1 cup Panko breadcrumbs
  • 1/2 cup Parmesan, grated
  1. Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
  2. Heat a large skillet over medium heat. Melt 1/4 cup of the butter, then add onions. Cook until translucent, about 5 minutes. Add garlic and cook one minute more.
  3. Sprinkle flour over onions, cook one more minute, and then whisk in chicken broth and heavy cream. Bring to a slow boil, reduce heat, and continue cooking until mixture has thickened, about 5 minutes, stirring occasionally.
  4. Season to taste with salt and pepper and stir in chicken, ham, cooked noodles, and Swiss cheese. Pour mixture into prepared baking pan.
  5. Melt remaining butter in a microwave-safe bowl and then stir in breadcrumbs and Parmesan. Sprinkle breadcrumb mixture evenly over casserole.
  6. Bake until hot and bubbling and breadcrumbs have browned, 30 minutes. Let cool 5 minutes before serving. Enjoy!