30 Minute Chicken Cordon Bleu Casserole


1, 12 oz package bowtie pasta
1 cup chicken broth
2 cups half and half
2 cans cream of chicken soup
1 teaspoon dijon mustard
1/4 teaspoon onion powder
salt and pepper
3 tablespoons sour cream
2 cups cooked and cubed chicken
2 cups chopped ham
1-2 cups shredded swiss cheese
1 cup Italian panko bread crumbs


Heat oven to 400 degrees.

Cook pasta according to package directions, drain, and set aside.

In a large skillet combine chicken broth, half and half, cream of chicken soups, mustard, onion powder, and salt and pepper to taste. Bring the sauce to a simmer and allow to simmer for 4-5 minutes. Add sour cream, chicken, ham, and cooked and drained pasta. Toss to coat well. Pour into a 9x13 baking dish. Top with shredded swiss and then panko bread crumbs. Bake in the oven for about 20 minutes or until bubbly and hot and the crumbs on top are starting to brown.