Chicken Cordon Bleu Stuffed Pasta Shells
Ingredients
- 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
Instructions
- 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
Notes
***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