Chicken Cordon Bleu Florentine Casserole
1/3 cup unsalted butter
1/3 cup all purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded Italian blend cheese
6 ounces crumbled Gorgonzola cheese
1/2 pound Campanelle pasta (I used twists)
1 pound chicken, cooked and shredded
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
9 ounces deli ham, thinly sliced
1 box frozen chopped spinach, thawed and drained well (I think I will go with a bag of fresh next time)
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons extra virgin olive oil
Preheat oven to 350 degrees.
Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add ½ teaspoon salt and ¼ teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.
Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.
Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.
Source: LDS Living