I have two long runs this weekend. I like to prepare a casserole ahead of time so that I don’t have to worry about cooking when I get back. I always have back to back runs on the weekend. On Saturday I have an 18 mile run and on Sunday I will doing a 15 mile run.
This is hands down one of my favorite casseroles to make and it lasts us for the weekend. You are right, it is high calorie. But I like to treat myself when I do long training sessions and I am burning a ton of calories working out. You must give this a try because it is amazing!
CHICKEN CORDON BLEU CASSEROLE
INGREDIENTS:
- 1 pound of orecchiette (you can also use shells or penne)
- 2 cups of heavy whipping cream
- 1 cup of 2 % milk
- 8 ounces of cream cheese (softened and cubed)
- 2 cups of shredded Gruyere cheese ( or swiss)
- 2 TBSP of dijon mustard
- 1 TBSP of lemon juice
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1 tsp of cayenne
- salt and pepper to taste
- 4 cups of shredded chicken
- 2 cups of sliced ham (ripped into bite size pieces)
- 1 8 ounce bag of spinach
- 2 cups of shredded monterey jack cheese
- ½ cup of panko bread crumbs
DIRECTIONS:
Preheat oven to 350 degrees.
In a large sauce pan, add the heavy cream, milk, and cream cheese. Cook at medium heat until smooth. Add the dijon mustard, lemon juice and spices. Then add the Gruyere cheese. Stir to combine.
Now add your bag of spinach and cook until wilted. Add in the chicken and mix well.
Cook your pasta in a separate pot. Add salt to the water and cook pasta according to instructions until al dente.
Strain the pasta and then add it to your saucepan. Stir well to coat the pasta with the sauce mixture.
Grease a 9×13 inch casserole dish with butter or cooking spray. You are going to be layering this dish with your ingredients. Start by putting down a layer of your pasta mixture. Then add half your ham on top. Add another layer of the pasta. Layer the remaining ham on top of the pasta. Finish off with the last of your pasta.