Chicken Cordon Bleu Tetrazzini – we are obsessed with this yummy casserole!! Chicken, ham, swiss cheese, mushroom soup, Alfredo sauce, chicken broth, pasta and parmesan. So quick and easy to make. Can make ahead of time and freeze for later. We make this at least once a month. It always receives rave reviews!!! We love this easy casserole recipe.
Make sure to save some of that Easter ham for this Chicken Cordon Bleu Tetrazzini. O-M-G! This is a new favorite. We both absolutely LOVED this casserole. Chicken, ham, Alfredo sauce, Swiss cheese and pasta. Heaven! You can make this ahead of time and refrigerate or even freeze for later. I love easy make ahead recipes!
I used a tub of refrigerated Alfredo sauce in this Chicken Cordon Bleu Tetrazzini. I found it next to the refrigerated fresh pasta near the cheese at my grocery store. If you can’t find the refrigerated sauce, you could use an equal amount of the jarred Alfredo sauce.
This Chicken Cordon Bleu Tetrazzini is a new favorite in our house. I can’t wait to make it again next week with some of our leftover ham. I just love the flavor combination! I am getting hungry just thinking about this yummy casserole!!!
yield: 6print recipe
Chicken Cordon Bleu Tetrazzini
2 cups chopped cooked chicken
1-1/2 cups chopped cooked ham
1 cup shredded swiss cheese
1 (10 3/4-oz) can cream of mushroom soup
1 (10-oz) container refrigerated Alfredo sauce (can use light)
3/4 cup chicken broth
1/4 tsp pepper
8-oz dry vermicelli pasta (or thin spaghetti)
1/4 cup grated Parmesan cheese (can use grated in can)
Preheat oven to 350°.
Prepare pasta according to package directions. Drain and set aside.
Meanwhile, stir together chicken, ham, 1/2 cup Swiss cheese, cream of mushroom soup, Alfredo sauce, chicken broth and pepper; stir in pasta.
Spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Swiss cheese and 1/4 cup grated Parmesan cheese.
Bake for 35 minutes or until bubbly. Turn on broiler and cook until cheese is brown.