Wow, wow, wow!!! So much flavor, so creamy and so easy. The end result tastes like a creamer version of  Chicken Cordon Blue.

Chicken Cordon Bleu Stuffed Shells
1 box shells
1 rotisserie chicken
1 lb diced ham
1 container marscapone cheese
1/2 cup whipped cream cheese
2 cups whole milk
1/4 cup flour
12 oz Swiss cheese shredded
8 oz American cheese
1/2 cup onion diced
1 cup white wine
2 Tbs Dijon Mustard
2 tsp garlic powder
salt & pepper
1 1/2 stick butter
1 cup panko bread crumbs
1 cup chopped fresh parsley

Heat the oven to 325°F and boil the shells about 3 minutes less than package directions. Separate the chicken from bone on the rotisserie chicken and cut into little pieces. Cut the ham into little pieces too. Mix the ham and chicken with the cream cheese, Marscapone, 1 Tbs of Dijon mustard, 6 oz of Swiss, 1 tsp garlic powder and salt & pepper. Set aside.

In a sauté pan melt the butter, add the flour and cook for a minute or two. Add the white wine and cook a minute more. Whisk in the milk and cook until the mixture starts to thicken. Add the rest of the Dijon mustard, the rest of the garlic powder, the American and Swiss cheese. Turn the heat off and stir until all the cheese is melted.

In a 8 x 11 baking dish, spoon in a scoop of the cheese mixture to coat the bottom of the dish. When the pasta shells are cool enough to handle, spoon the chicken mixture generously into each shell and place in the baking dish. Continue filling the shells until your pan is full. (If you have some mixture left over don’t throw it away! I’ll be using it another way in a post coming up soon). Pour the rest of the cheese mixture over the shells then top the whole dish with the rest of the Swiss cheese, panko crumbs & parsley. Bake for 35 to 45 minutes until the dish is bubbling and brown on top… Delicious!!!

Enjoy!

Heidi

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