Secret Recipe Club, Chicken Cordon Bleu Stuffed Shells

It’s Secret Recipe Club reveal day! My secret blog assignment this month is Rainstorms and Love Notes.  Ashley is a young bride enjoying life North Carolina, having lots of fun in the kitchen, keeping up with her 3 cats and rooting for the Pittsburgh Steelers

chicken cordon bleu pasta shells 1

Besides easy and delicious looking recipes, her blog is full of funny stories, some DIY,  and of course some love notes~

These are the recipes that caught my eye:

Chicken Cordon Bleu Pasta Bake

Apple Toffee Dip

Rosemary Bread

Baked Parmesan French Fries

I chose Chicken Cordon Bleu Pasta Bake because I love Chicken Cordon Bleu and I love one dish meals so this recipe was a win-win for me

Ashley’s recipe simplifies the preparation of this classic dish,  making it very fast and easy to prepare.  See Ashley’s Chicken Cordon Bleu Pasta Bake here


Cordon Bleu is french for “blue ribbon,” symbolizing an award winning dish.  Traditional Cordon Bleu is basically a meat [originally veal] wrapped around  ham and cheese, then breaded and fried

There are many versions and variations of this now popular dish. The name might be confusing because it has nothing to do with bleu [blue] cheese


I changed a couple of things, adding sherry to the sauce and prosciutto and mushrooms to the mix


And I stuffed the mixture into jumbo pasta shells instead of using spiral pasta


You can use rotisserie chicken, leftover chicken, or poach raw chicken while you’re preparing the other ingredients**


Saute the chopped ham and prosciutto to render fat and get a little color and caramelization on them


Give the mushrooms a quick rough chop so they won’t be too big for the stuffing


Brown mushrooms quickly over medium high heat~the photo is steamy


Make sauce by combining sherry, soup and milk.  You can substitute chicken broth or white wine for the sherry if desired.  Stir well


Combine chicken, mushrooms, ham, prosciutto and 1/3 of the sauce in a bowl or saucepan {I used the saucepan I poached the chicken in} and season with salt and pepper

Stir in Gruyere cheese and stuff mixture into shells


Spread 1/3 of sauce over the bottom of a sprayed baking dish.  Place shells tightly together on top of sauce.  Pour remaining 1/3 of sauce over all


Now cover with stuffing mix* and Parmesan cheese

*If you want a softer topping, combine stuffing mix with a little melted butter and water before putting on casserole


Bake at 350 for 30-45 minutes.  If prepared ahead and refrigerated, increase baking time

chicken cordon bleu stuffed shells

Dig in!

pasta shells stuffed with chicken, ham and mushrooms

Chicken Cordon Bleu Stuffed Pasta Shells

Prep Time 40 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 6


  • 1 lb boneless chicken breasts**
  • 2-3 slices deli ham chopped
  • 3 oz prosciutto diced
  • 8 oz sliced mushrooms [Baby Bella]
  • 6 oz Gruyere cheese grated
  • olive oil
  • salt and pepper
  • 1 regular size can Cream of Chicken Soup
  • 1/4 cup cooking sherry wine wine or chicken broth
  • 1/2 cup milk
  • 1 cup Pepperidge Farm dry herb stuffing mix
  • 2 oz grated fresh Parmesan
  • 24-30 jumbo pasta shells partially cooked***
  • melted butter for stuffing optional


  • Place boneless chicken pieces in a medium sauce pan with chicken broth to cover. Bring to a boil and cover. Cook 5 minutes, cover and turn burner off, leaving pan on the hot eye. Proceed to prepare other ingredients, leaving chicken in covered pan for 20-30 minutes. Remove drain and shred or chop.
  • Saute mushrooms in a little olive oil.
  • Combine soup, sherry and milk and stir well.
  • Combine chicken, ham, prosciutto, mushrooms, Gruyere cheese and 1/3 of cream sauce, stirring gently to mix.
  • Spread 1/3 of sauce into a sprayed 8″ x 8″ baking dish
  • Spoon chicken mixture into pasta shells and place pasta shells in baking dish on top of sauce.
  • Pour remaining 1/3 of sauce over pasta shells. Sprinkle with dry stuffing mix and grated Parmesan. Dish can be refrigerated at this point until baking. Bake at 350 for 30-45 minutes or until heated through and bubbling.
  • Serve immediately. Makes 6 servings


***do not cook pasta all the way through or it will tear when stuffing. Leave it a little underdone, it will finish cooking when it bakes
**or rotisserie or other cooked chicken
*If you want a softer topping, combine stuffing mix with a little melted butter and water before putting on casserole
Keyword asparagus, bacon and chicken casserole, chicken cordon bleu pasta, chicken, ham, and mushroom stuffed pasta shells, stuffed shells
chicken cordon bleu stuffed pasta

Have one or four!

chicken and ham stuffed pasta shells

*I have made similar version of a Chicken Cordon Bleu Pasta bake called Blue Ribbon Chicken Gratin which includes spinach, bacon and a mushroom based sauce

blue ribbon chicken

Twisted Marco Polo is another version of traditional Chicken Cordon Bleu.  Chicken Marco Polo is basically Chicken Cordon Bleu with the addition of a Bechamel sauce topping

twisted chicken marco polo

I think you will enjoy any or all of these chicken dishes~ Thanks Ashley from Rainstorms and Love Notes for the great recipe and inspiration! 

Thanks for joining the Secret Recipe Club fun today!

Be sure to click on the blue frog below to see all the other recipes revealed today!


I will be joining the fabulous parties and blogs on my side bar and

Between Naps on the Porch

Memories by the Mile

15 Responses to “Secret Recipe Club, Chicken Cordon Bleu Stuffed Shells”
  1. Mary says:

    Jenna, Your Cordon Bleu stuffed shells definitely sound like a blue ribbon dinner with all those yummy ingredients! I love one dish/pot meals and especially those you can prep or make ahead and pop in the oven later. 🙂

  2. Jodi says:


  3. Ashley Nevis says:

    I love that you stuffed it in jumbo shells – great idea! Glad you liked the recipe 🙂

  4. My family and I all love Chicken Cordon Bleu and pasta, will definitely have to try this combined dish of the two! Looks so yummy!

  5. It looks super yummy! I would eat the whole pan!

  6. cozinest says:

    Jenna, you continue to amaze me! Not only are you a fabulous cook, sweet friend and blogger extraordinaire, but you keep your figure while cooking all of these great dishes! How do you do it?!?

  7. Another yummilicious dish!

  8. feastonthecheap says:

    What a combo, so indulgent!

  9. Heather says:

    YUM! I’m always looking for new variations of stuffed shells and this one looks delicious. Great SRC recipe!

  10. Julie Mogler says:

    I had so much making a recipe from your blog this week for SRC. You have a fabulous blog! Loved the cupcakes!!!

  11. Rhonda says:

    I adore cordon bleu and pasta, what a great combo. So great I have to ask myself, why didn’t I think of that?

  12. What a perfect weekday dinner! Delish! Great choice for SRC group C!

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