November 16, 2009

Recipe for this week: Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta

2 cups cooked, diced chicken
6 oz deli ham, diced
2 cans cream of chicken soup
8 oz sour cream
2 cups shredded Monterrey Jack cheese
cooked pasta (16 oz box)
milk (to get the right consistancy)

Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy. Toss the pasta and the sauce together.

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