🍽️ Chicken Cordon Bleu Tetrazzini
Ingredients:
For the Casserole:
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12 oz spaghetti or linguine
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2 cups cooked chicken breast, shredded or cubed
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1 ½ cups diced cooked ham
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2 cups shredded Swiss cheese (or Gruyère for a fancier option)
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½ cup grated Parmesan cheese
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1 cup frozen peas (optional, for color and texture)
For the Sauce:
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4 tbsp unsalted butter
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4 tbsp all-purpose flour
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3 cups milk (whole or 2%)
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1 cup heavy cream
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1 tbsp Dijon mustard
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Salt and pepper, to taste
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¼ tsp nutmeg (optional)
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¼ tsp garlic powder
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¼ tsp onion powder
For the Topping:
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¾ cup panko breadcrumbs
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2 tbsp melted butter
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¼ cup grated Parmesan cheese
Instructions:
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook pasta: Boil spaghetti until just al dente. Drain and set aside.
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Make the sauce:
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In a large saucepan, melt the butter over medium heat.
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Whisk in the flour and cook for about 1 minute until bubbling.
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Gradually whisk in milk and cream, cooking until the mixture thickens (5–7 minutes).
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Stir in Dijon mustard, garlic powder, onion powder, nutmeg (if using), salt, and pepper.
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Remove from heat and stir in 1 ½ cups Swiss cheese and ½ cup Parmesan until melted.
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Combine the casserole:
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In a large bowl, combine cooked pasta, chicken, ham, peas (if using), and the sauce. Mix well.
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Pour into the prepared baking dish and top with remaining Swiss cheese.
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Prepare topping:
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In a small bowl, mix panko, melted butter, and Parmesan cheese. Sprinkle over casserole.
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Bake uncovered for 25–30 minutes, until golden brown and bubbly.
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Cool slightly, then serve hot. Optional: garnish with fresh parsley.
💡 Tips:
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You can use rotisserie chicken for convenience.
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Add a pinch of cayenne to the sauce if you like a little kick.
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For a lighter version, use half-and-half instead of heavy cream.
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