Chicken Cordon Bleu Pasta
2 cups cooked, diced chicken
6 oz deli ham, diced
2 cans cream of chicken soup
8 oz sour cream2 cups shredded Monterrey Jack cheese
cooked pasta (I used a 16 oz box of penne)
1/4 cup milk (I need to add some to make the sauce the right consistency)
Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy. Serve over whatever pasta you like. I used penne and tossed the pasta and the sauce together. You can just spoon it over the past if you like.
As you can see, Jack really liked it.
Marmalade gave up on getting a taste....