Tuesday, April 7, 2009

Chicken Cordon Bleu Pasta

2 cups cooked, diced chicken
6 oz deli ham, diced
2 cans cream of chicken soup
8 oz sour cream
2 cups shredded Monterrey Jack cheese
cooked pasta
milk for consistency

Combine cream of chicken soup, sour cream, cheese and about 1/2 c milk (to thin mixture) in a medium sauce pan until cheese is melted, smooth, and creamy. Pour over whatever pasta you like (I used rotini.) Add chicken and ham. Super good!

*I used leftover honey ham instead of deli ham and it was delicious. I also added about a cup of peas and we LOVED it! It was the PERFECT combo! I would definitely suggest adding them.

*Recipe and picture from Real Mom Kitchen.

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