Spicy Baked Chicken Cordon Blue Casserole with Marie Sharp’s Garlic Habanero Pepper Sauce
Rated 5.0 stars by 1 users
Category
Entrée
Cuisine
French
Servings
6
Prep Time
20 minutes
Cook Time
45 minutes
Baked to golden perfection, this spicy casserole promises a comforting and flavorful experience that's sure to become a spicy sensation at your dinner table. Get ready to elevate your dinner game with this Spicy Baked Chicken Cordon Bleu Casserole – a delicious collision of sophistication and spice!
Sonia Schilling
Ingredients
- 1 (8 ounces) package wide egg noodles
- 2 cups chopped cooked chicken breast
- 8 ounces cooked ham, cubed
- 8 ounces Swiss cheese, cubed
-
½ cup Marie Sharp’s Garlic Habanero Hot Pepper Sauce
- 1 (10.5 ounces) can cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 2 tablespoons butter
- ⅓ cup seasoned bread crumbs
- ¼ cup grated Parmesan cheese
Directions
- Preheat the oven to 350.
- Lightly grease a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer noodles to the prepared casserole dish.
- Top noodles with chicken, ham, and Swiss cheese.
- Mix together hot sauce, soup, milk, and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.
- Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole.
- Bake in the preheated oven until
casserole is bubbling and lightly browned, about 30 minutes. Allow to cool for
10 minutes before serving. Enjoy.
Marie Sharp's Family Farm
All products are made in Belize at the Marie Sharp's family farm, Melinda Estates.