Food of the Philippines: Chicken cordon bleu casserole

new bleu
Amazing Chicken Cordon Bleu’ Casserole Recipe – Lock the Doors and Let Nobody In Tonight –

I have an amazing recipe for you, but before you make it you better do one thing – “Lock The Doors” because when the aroma hits the air, a stampede is about to happen – a stampede to your front door that is. This outstanding recipe is to prepare and takes some imported content to make in the Philippines – but let me tell you one thing – “It’s Worth Every Minute.”

So get yourself prepared for the pasta recipe of a lifetime – Chicken Cordon Bleu’ Casserole, hold onto your chair, it’s gonna blow you away!


1 lb. Pasta – I used penne you could use kind or type you want
1 cup chicken breast meat, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups milk
8 oz. Cream Cheese (softened)
2 Tablespoon Dried Minced Onion
2 cups Swiss Cheese, shredded
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted


1- Bring a large pot of water to a boil over med-high heat – Salt it and add the pasta; cook for about 10 minutes (or to liking). Drain and return to the pot. Add in the chicken and ham and toss to combine.

2- Preheat the broiler in oven – In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (approximately 4 minutes). Serve Hot!