Tuesday, January 29, 2008

Chicken Cordon Bleu Pasta

2 cups cooked, diced chicken
6 oz deli ham, diced
2 cans cream of chicken soup
8 oz sour cream
2 cups shredded Monterrey Jack cheese
cooked pasta

Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy. Serve over whatever pasta you like. I had bow ties; I've used penne, ziti, and spaghetti before. The flavor of this dish is incredible. An old college roommate of mine made it 7 years ago and I still make it all the time. Also, this is totally a dish that you can substitute fat free sour cream and fat free cream of chicken soup with, without compromising flavor. I usually use fat free sour cream. Enjoy!!

** Canadian bacon would also be good, instead of deli ham


Erin said...


Thanks for posting on Marathon Mommies. I'm so excited that you want to participate in loving memory of our Beloved Prophet!