Pasta Wrapped Chicken Cordon Bleu. A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese. Classic chicken cordon bleu flavors combine with creamy pasta in this easy one pot meal. Chicken cordon bleu is a great, flavorful dish, but not one that I feel like fussing with on a busy weeknight.

I wanted all the same flavours but in an easy, no-fuss way and that's when I decided to do a pasta bake. This Chicken Cordon Bleu Casserole combines tender chicken, sweet ham, Swiss cheese, rigatoni pasta and a perfect blend of spices in a cream sauce. This Easy Chicken Cordon Bleu Casserole is sure to become one of your family favorites. You can cook Pasta Wrapped Chicken Cordon Bleu using 27 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Pasta Wrapped Chicken Cordon Bleu

It's of For Chicken.
You need 1 pound of boneless skinless chicken breasts.
You need 1 tablespoon of mayonnaise.
You need 1 teaspoon of cajun seasoning.
You need 1/4 pound of thin sliced black forrest ham.
It's 4 of fresh pasta sheets.
Prepare 1 clove of garlic minced.
It's of For Cajun Cream Sauce.
It's 2 tablespoons of butter.
It's 2 tablespoons of all purpose flour.
It's 2 teaspoons of cajun seasoning.
Prepare 1 of tabespoon mustard sauce.
It's 1 tablespoon of fresh lemon juicel.
It's 2 of green onions, sliced.
It's 1/2 cup of fresh grated romano cheese.
It's 1 cup of chicken stock.
It's 1 teaspoon of fresh lemon juice.
It's 1/2 cup of heavy cream.
You need 1 cup of chicken broth.
You need 1 teaspoon of dijon mustard.
Prepare 3 cloves of garlic, minced.
You need 1/4 teaspoon of each cayenne and black pepper and salt to taste.
Prepare 1 tablespoon of each olive oil and butter for cooking.
You need 1/4 cup of marscapone cheese, at room temperature.
You need 2 of green onions, sliced.
You need 1 tablespoon of each fresh chopped basil and parsley.
Prepare 2 cup of shredded Mexican cheese blend.

Chicken cordon bleu is a French-inspired poultry dish that was developed by chefs in the United States in an effort to imitate stuffed meat dishes from Place each chicken piece on a cutting board. Lay plastic wrap over each chicken piece and pound with a mallet to about a ¼- to ½-inch thickness. Cheesy Ham and Chicken Bubble-Up Bake. Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work.

Pasta Wrapped Chicken Cordon Bleu instructions

Cut chicken into 4 cutlets, season chicken with cajun season lemon, garlic and mayonaise. Let sit 15 minutes or refrigerate up to 6 hours.
Boil pasta sheets as directed on package, lay flat to cool.
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Wrap chicken with ham.
Heat oil and butter in a large skillet and cook chicken until just done, Turing once about 8 minutes per side, remove to plate.
Brush a thin layer of mustard on pasta sheet. Wrap pasta sheet around cooked ham wrapped chicken.
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Make Sauce.
In the same skillet the chicken was cooked in melt butter, add flour and whisk 1 minute.
Slowly whisk in chicken broth then cream, cajun seasoning. cayenne, mustard, black pepper and salt to taste. Bring to a boil, reduce heat and simmer on low 5 minutes add and whisk in marscapone, romano and lemon until smooth.
Add parsley, green onions and basil and remove from heat.
Spray abaking dish large enough to hold chicken rolls in one layer. Add some sauce to baking dish then add chicken rolls and cover with saue. I used 2 pans just because one person was eating later so I cooked them at different times.
Top with cheese and green onions and bake about 20 minutes in a preheated 375 oven. Serve hot.

Chicken Cordon Bleu is usually stuffed with ham and Swiss cheese, but you can use any cheese your family likes such as mozzarella or Gruyere. For a quicker version, you may also like this Skillet Chicken Cordon Bleu which doesn't require rolling or breading. Once you have wrapped around the chicken, take second piece of bacon and wrap end to end. Oven-ready lasagna noodles are found in the pasta aisle of the grocery store. They're great to use, as they don't require boiling before assembling the lasagna.