It’s your typical chicken cordon blue recipe but in pasta form! A creamy pasta with ham, chicken, and swiss that gets topped with crispy and crunchy bread crumbs.
8 oz of rigatoni or other similar shaped pasta
2 cups of cubed chicken breasts
8 oz of cooked ham, diced
8 oz Ultra Thin Swiss cheese Slices (Sargento)
10.75 reduced-fat cream of chicken soup
1/2 low fat milk
1/2 cup light sour cream
2 tablespoons light butter
1/3 cup panko bread crumbs
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes.
While noodles are boiling, cook the chicken in a skillet with some butter 3 to 5 minutes per side. Set aside. The chicken doesn’t have to be cooked all the way through cause it will finish cooking in the casserole dish.
Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.
Serving size: 1 cup
MyWW points: Blue: 9; Green: 11; Purple: 9
- Category: Medium
- Method: Casserole
- Cuisine: American
- Serving Size: 1 cup
- Calories: 322
- Sugar: 1.8g
- Fat: .7g
- Saturated Fat: 11.7g
- Carbohydrates: 21.9g
- Fiber: .7g
- Protein: 30.7g
Keywords: chicken cordon bleu casserole