Chicken Nugget Cordon Bleu Casserole

Just a Pinch Recipe Club, Raymond Spencer, United States.

This recipe is from a recipe site called Just a Pinch, and this is my tailored version of this recipe. It is easy to make, taste is excellent, and it is filling! I made this on 6 Jun 2024 and was well liked by the family. A great use for chicken nuggets, and the bleu cheese gives this casserole and excellent flavor.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Dish

Cuisine American

Servings servings

Equipment

Baking Pan (9x13 inch)
Oven

Ingredients

500 grams dry cavatappi pasta, or cellentani pasta, (8 oz)
170 grams bleu cheese, (6 oz)
1 kilo frozen chicken nuggets, thawed, you may not use all of them, (2 lb)
250 grams cooked ham, cubed, (8 oz)
250 grams Swiss cheese, cubed, (8 oz)
1 can condensed cream of chicken soup, (10½ oz / 298 g)
¾ cup heavy cream
1 cup milk
1 packet dry Italian salad dressing mix, Shortcut
2 tablespoons butter, melted
¾ cup panko breadcrumbs
½ cup Parmesan cheese, grated

Instructions

Heat a pot of salted water to boiling, then add the pasta and cook until just tender, drain.
While the pasta is cooking, preheat your oven to 180° C (350°F), and lightly grease with butter a 9x13 inch baking dish. Crumble the bleu cheese into the bottom of the baking dish evenly.
Also while the pasta is cooking, cube the ham and Swiss cheese, set aside. Add the soup, cream, milk, and Italian seasoning mix to a mixing bowl and whisk together.
After the pasta is drained, add that to the prepared baking dish and spread out evenly.
Add the chicken nuggets on top of the pasta.
Top the nuggets evenly with the ham and cheese.
Pour sauce over evenly over the casserole.
In another mixing bowl, add the melted butter, panko, and parmesan cheese, mix together and sprinkle evenly over the top of the casserole. (I skipped this step as the dish was heaping!)
Bake for 30 minutes or until lightly browned and bubbly.
Let cool for 5 minutes, serve and enjoy.