chicken tender corden bleu casserole

How To Make chicken tender corden bleu casserole

• 1

  Preheat oven to 350 degrees F.
• 2

  Place chicken tenders on the baking sheet. Bake for 6 minutes or until are golden brown. Cool completely for 5 minutes.
• 3

  Sliced into 1/2 pieces on each chicken tender. Place on a large serving plate. Sprinkle with 1 cup grated parmesan cheese; mix well. Set aside.
• 4

  Cook ziti pasta according to package directions; drain.
• 5

  Heat 2 tablespoons margarine in a large saucepan over medium heat. Add mushrooms, cubed ham, and minced garlic. Cook, stirring constantly, for 8 minutes or until mushrooms and ham are tender.
• 6

  Add flour, 1 tablespoon Dijon mustard, and sea salt/black pepper. Cook, stirring constantly, for 2 minutes.
• 7

  Stir in chicken broth and heavy whipping cream; bring to a boil. Reduce heat and simmer for 10 minutes or until thickened.
• 8

  Add sliced chicken tenders, cooked ziti, and cubed cream cheese. Cook, stirring constantly for 8 to 10 minutes. Stir in shredded Swiss cheese, tossing gently to coat. Spoon into a 3-quart casserole dish.
• 9

  In a small bowl, combine bread crumbs, remaining dijon mustard, and grated parmesan cheese; mix well. Sprinkle over the casserole.
• 10

  Bake for 30 minutes or until hot and bubbly.
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