Chicken Cordon Bleu Shells square 1 | 2 Cookin Mamas


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

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Linda Warren


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


  • 1/4 cup Panko crumbs
  • 1/4 cup Parmesan cheese, grated


  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.