Chicken Cordon Bleu pasta bake
This Chicken Cordon Bleu pasta bake is an easy way to get all the flavours from the classic dish everyone loves into a comforting pasta bake.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 -6
for the white sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken stock
- 1-2 cups milk I used full cream milk/whole milk
- pinch of grated/ground nutmeg
- pinch of cayenne pepper
- salt & pepper to taste
for the pasta bake
- 500 g pasta of your choice cooked (reserve 1 cup of cooking water)
- 2 cups shredded cooked chicken
- 1 cup smoked ham cubed
- 2 cups grated mozzarella cheese
for the topping
- 1½ cups fresh breadcrumbs
- 2 teaspoons olive oil
- 1 teaspoon thyme leaves
- salt to taste
Pre-heat the oven to 180°c.
To make the sauce, melt the butter in a medium saucepan then add the flour and stir to make a roux.
Slowly whisk in the stock and milk (you might not need all the liquid) until the sauce is smooth. Lower the heat and allow to simmer, stirring every now and then, until the sauce is cooked through and thick.
Season with the spices.
Combine the sauce with the cooked pasta, shredded chicken and ham. Add a little of the pasta's cooking water to loosen the sauce.
Layer in an oven-proof dish with the cheese.
Season the breadcrumbs with olive oil, thyme leaves and salt then place on top of the pasta.
Place the pasta in the oven and allow to bake for 20-25 minutes until the breadcrumbs are golden brown and the pasta is bubbling.
Remove from the oven and allow to cool for 10 minutes then serve.