It’s Italian! Chicken Cordon Bleu Shells

A pasta dish that takes the best flavors of French chicken cordon bleu and Italian stuffed shells and combines them together. Use leftover chicken and ham, yes leftovers, and stuff into jumbo pasta shells. Top with our creamy cheese sauce and bam! No one will believe they’re eating leftovers. It’s that good!

Chicken Cordon Bleu Shells | 2 Cookin Mamas

Today was the perfect day to try out some new recipes so I scrounged through my kitchen to see what I could find. How about some leftover chicken and a package of large pasta shells. Jackpot! I also found a small ham steak that I’d been saving for some reason and decided to throw that in the mix.

 Chicken Cordon Bleu Shells ready to bake | 2 Cookin Mamas

I’ve been dying to make Chicken Cordon Bleu for a while, although not in the standard sense, I wanted it to be something out of the box and different. How about an Italian take on the French classic? Maybe a casserole that showed off all the same yummy flavors. Bingo! That was it!

Chicken Cordon Bleu Shells baked | 2 Cookin Mamas

And it  turned out sweeet! It was a super delicious dinner and didn’t taste like leftovers at all! In fact, it will be perfect (as a leftover leftover lol) for next week’s lunches. A great way to stretch meats and get a tasty dinner on the table quick.

Chicken Cordon Bleu Shells 1 | 2 Cookin Mamas

Hope you enjoy!

Chicken Cordon Bleu Shells

Yield: 4 servings

A pasta dish that combines chicken cordon bleu & Italian shells using leftover chicken & ham. Top with creamy cheese sauce & leftovers never tasted so good.

20 minPrep Time

30 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

    Chicken Filling
  • 14-16 jumbo shells
  • 1 large chicken breast, cooked and chopped
  • 1/3 lb. ham steak, chopped
  • 6 oz. Swiss cheese, cubed
  • 1 teaspoon thyme
  • salt & pepper
  • Cordon Bleu Sauce
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1/2 cup low-fat half & half
  • 1/2 cup white wine or chicken broth
  • 1/4 cup onion, chopped
  • 1/2 teaspoon Worcestershire Sauce
  • 2 oz. Swiss cheese, shredded
  • salt & pepper
  • 1 Tablespoon sherry
  • Topping
  • 1/4 cup Panko crumbs
  • 1/4 cup Parmesan cheese, grated

Directions

  1. Preheat oven to 350 degrees. Prepare a 9?x11? baking dish by spraying with non-stick cooking spray.
  2. Cook shells according to package directions. Mix together all ingredients for filling. Divide filling between shells and arrange in prepared baking dish.
  3. To make sauce, place butter in a large skillet over medium heat. When butter has melted, whisk in flour and continue to cook for about 1 minute.
  4. Add half & half and white wine/chicken broth and whisk constantly until well blended.
  5. Add onion then reduce heat to medium and simmer until thickened, about 3-5 minutes, stirring often.
  6. Add Worcestershire sauce and shredded Swiss cheese and continue to stir until melted then add salt, pepper and sherry. If sauce is too thick you can add additional white wine/chicken broth.
  7. Pour sauce over shells and top with Panko crumbs and grated Parmesan cheese.
  8. Bake in oven for 30 minutes. Serve with side salad and a loaf of French bread.
7.6.4
214
http://2cookinmamas.com/2013/12/08/an-italian-take-on-chicken-cordon-bleu/
ESHA Logo
Calories
74 cal
Fat
6 g
Carbs
4 g
Protein
1 g


Click Here For Full Nutrition, Exchanges, and My Plate Info


Wine Pairing: I would definitely suggest a Prosecco. The effervescence of the wine is the perfect foil for this rich dish full of cheese and cream. You can also try a semi-dry Riesling or possibly an unoaked Chardonnay. On the red side, if you must, a Pinot Noir would fit the bill quite nicely.

 

DON’T MISS A RECIPE!

FACEBOOK | TWITTER | INSTAGRAM | PINTEREST

 

Leave a Reply