Dump and Bake Chicken Cordon Bleu Casserole


1 (22 oz) jar Alfredo sauce
2 cups chicken broth
1 cup white wine
1 (16 oz) package penne pasta
1 1/2 cups Swiss cheese, grated and divided
1 1/2 cups cooked chicken, chopped
1 1/2 cups ham, diced
1/2 cup breadcrumbs
2 tablespoons butter, melted
Fresh parsley, finely chopped, as needed (optional)
Kosher salt and freshly ground black pepper, to taste


Preheat oven to 425°F and grease a 9×13-inch baking dish with nonstick spray.
Add Alfredo sauce, chicken broth, and wine to the baking dish and whisk until smooth.
Stir in uncooked pasta, 1/2 cup Swiss cheese, chicken, and ham. Season with salt and pepper, stir again, and cover tightly with aluminum foil.
Bake 40 minutes, remove from oven and stir. If pasta is al dente, move on to next step. If not, cover and return to oven.
Once pasta is al dente, uncover casserole and top with remaining Swiss cheese. Stir together melted butter and breadcrumbs and sprinkle evenly over the top.
Return to oven and bake, uncovered, until cheese has melted and breadcrumbs are golden brown, 5-10 minutes.
Let rest 5 minutes before serving, garnish with fresh parsley (if using) and enjoy!


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