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.
