This Chicken Cordon Bleu Noodle Casserole is packed with diced ham, chicken, pasta, covered in an amazing creamy Swiss cheese sauce, and toped with Italian breadcrumbs.  This is one of the dishes where you think you just cheated on your diet-but in reality you didn’t! It’s that good!!

Makes 8 servings 

What’s in this Chicken Cordon Bleu Noodle Casserole? 

• Land O’ Lakes light butter made with canola oil, divided 
• All purpose flour
• Milk of your choice such as: unsweetened almond milk or skim milk 
• Reduced fat Swiss cheese, shredded ( I use Jarlsberg lite Swiss cheese) 
• Cooked skinless, boneless chicken, cubed or shredded, or use rotisserie chicken cut into bite size pieces 
• Salt
• Diced fully cooked ham – I use John Morrell
• Dry whole grain rotini pasta or Barilla Rotini
• Italian style bread crumbs 

How do I make this Chicken Cordon Bleu Noodle Casserole?

Preheat oven to 350 degrees.

Using a food scale measure 6 ounces of rotini. It’s about 1 1/2 cup dry.  Cook pasta according to the directions on back of the package. Drain and set aside. 

In a saucepan melt 3 Tbsp light butter; stir in flour until smooth. 

Gradually add milk. Bring to a boil over medium heat. Stir and cook for another 2 minutes.

Remove from heat; stir in cheese and salt until cheese melts. 

Spray a 9×13 baking dish with non stick cooking spray. Set aside.

In a large mixing bowl combine, chicken cubes, diced ham, and noodles. Stir until combined.

Pour cheese sauce over pasta and chicken mixture.

Toss until well combined.

Pour into prepared baking dish.

In a small bowl melt remaining butter; add breadcrumbs. Stir until well combined.

Sprinkle over the top of casserole.

Bake for 20-22 minutes or until bubbly.

Makes 6 (1 cup) servings 

 

Ingredients:

• 4 Tbsp Land O’ Lakes light butter made with canola oil, divided 
• 1/4 cup all purpose flour
• 2 cups milk of your choice such as: unsweetened almond milk or skim milk 
• 6 oz. reduced fat Swiss cheese, shredded ( I use Jarlsberg lite Swiss cheese) 
• 2 cups cooked skinless, boneless chicken, cubed or shredded, or use rotisserie chicken cut into bite size pieces 
• 1/2 tsp salt
• 8 oz.  diced fully cooked ham – I use John Morrell
• 6 oz. dry whole grain rotini pasta or Barilla Rotini
• 1/2 cup Italian style bread crumbs 

Directions:

1. Preheat oven to 350 degrees.
2. Using a food scale measure 6 ounces of rotini. It’s about 1 1/2 cup dry.  Cook pasta according to the directions on back of the package. Drain and set aside. 
3. In a saucepan melt 3 Tbsp light butter; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat. Stir and cook for another 2 minutes. Remove from heat; stir in cheese and salt until cheese melts. 
4. Spray a 3- quart baking dish or 9×13 baking dish with non stick cooking spray. Set aside.
5. In a large mixing bowl combine, chicken cubes, diced ham, and noodles. Stir until combined.
6. Pour cheese sauce over chicken and pasta mixture. Toss until well combined. Pour into prepared baking dish.
7. In a small bowl melt remaining 1 tbsp butter; add breadcrumbs. Stir until well combined.
8. Sprinkle bread crumble mixture over the top of casserole
9. Bake for 20-22 minutes or until bubbly. Serve immediately.
10. When reheating-add more unsweetened almond milk to thin the sauce out. 

 

Makes 8 (1 cup) servings 

7 Points® per serving

How do I track this recipe in my WW app? 

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