Chicken Cordon Blue

Still got ham? I made so much one year, I made all these re-purposing recipes within a two week period. I was so tired of ham, I remember not making another ham dish for a long while!! :)

1 lb chicken breast (diced)

12-16 oz ham slices (diced)

12 oz chopped broccoli

6 oz chicken stuffing mix

1 stick unsalted butter

cream of chicken soup (see recipe)

*OR 10.75 oz can cream of chicken soup

1/2 cup milk

1 TBS Dijon mustard

6-8 oz shredded Swiss cheese

8 oz Rotini or mini bow tie pasta

Preheat oven to 375 degrees.

Prepare noodles as directed in a large stock pot. Drain and return to pot.

Melt butter in a small saucepan. Add stuffing. Stir well to coat.

Spray a large skillet with cooking spray. Add diced chicken. Season to taste. Cook until the chicken is no longer pink. Add ham and broccoli. Remove from heat. 

In a medium bowl, mix together soup, milk, and Dijon mustard. Stir meats and soup mixture into the egg noodles. 

Spray 9x13 pan with cooking spray. Add the noodle mixture. Spread Swiss cheese evenly over the noodles. Then spread the stuffing evenly over the top of the cheese.

Bake for 30 minutes.