Chicken Cordon Bleu Tetrazzini

Chicken Cordon Bleu Tetrazzini 🍝✨

A decadent mashup of two classics—creamy tetrazzini meets crispy chicken cordon bleu, with tender pasta, ham, Swiss cheese, and a golden breadcrumb topping.

🍽️ Ingredients (Serves 6-8)

For the Casserole:

• 12 oz linguine or spaghetti, broken in half

• 3 cups cooked chicken, diced (rotisserie works!)

• 1 cup diced ham (or Black Forest ham)

• 1 ½ cups shredded Swiss cheese

• ½ cup grated Parmesan

For the Sauce:

• ¼ cup butter

• ¼ cup flour

• 2 cups chicken broth

• 1 ½ cups heavy cream (or half-and-half)

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp nutmeg

• Salt & pepper to taste

For the Topping:

• ½ cup panko breadcrumbs

• 2 tbsp melted butter

• 1 tbsp chopped parsley

👩🍳 Instructions

1. Prep Pasta & Meat:

   • Cook pasta al dente; drain. Toss with chicken, ham, Swiss, and Parmesan in a greased 9×13″ dish.

2. Make the Sauce:

   • Melt butter in a saucepan. Whisk in flour; cook 1 min.

   • Gradually whisk in broth, cream, mustard, and spices. Simmer until thickened (~5 mins).

3. Assemble & Bake:

   • Pour sauce over pasta mixture; stir gently.

   • Mix panko, melted butter, and parsley; sprinkle on top.

   • Bake at 375°F (190°C) for 25-30 mins until bubbly and golden.

💡 Pro Tips

✅ Crispy topping? Broil 2-3 mins at the end.
✅ Shortcut: Use canned cream of chicken soup + 1 cup milk instead of homemade sauce.
✅ Make ahead: Assemble (unbaked), refrigerate overnight, then bake +20 mins.

Why You’ll Love It

✨ All the flavors of cordon bleu—minus the fussy rolling!
✨ Creamy, cheesy comfort with a crunchy finish.
✨ Feeds a crowd for holidays or potlucks.

Serve with a crisp salad or roasted veggies! 🥗🔥

Fun twist: Add sautéed mushrooms for extra depth. 😋