Chicken Cordon Bleu mac & cheese skillet

So mac & cheese is a staple at our house. When it comes to a decision on side dishes – when in doubt, mac & cheese it out.

We make a wonderful standard recipe, but sometimes we like to expand on the staples and see what can be a one-dish wonder. This is definitely one of those instances!



1 lb chicken tenders, grilled or baked, diced

1 lb Penne pasta

1/2 lb of thick sliced ham (we used our leftover spiral sliced ham from Easter), diced

2 Tbs butter

2 Tbs flour

1 cup milk

8 oz Swiss cheese

2 oz grated Parmesan cheese

1/2 cup of breadcrumbs

1 Tbs butter

Parsley for garnish



Boil pasta until al dente, according to direction on box; drain.

While pasta is cooking, prepare Bechamel using flour and butter – add warmed milk once flour has cooked for about 2 or 3 minutes.

Add cheeses to sauce until thickened.

Combine Bechamel, chicken, ham and pasta in large bowl – mix well.

Divide mixture into individual cast iron skillets.

Mix breadcrumbs, melted butter and chopped parsley. Top mac and cheese mixture with the mixture.

Bake at 400 degrees for 10 minutes, or until breadcrumbs have browned.  Then enjoy this terrific and easy meal!!

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