I had no problems with goopiness, but the dish was pretty bland, even with the mustard. I tried adding a bit of nutmeg, maybe dried mustard would help too. This would probably be a good dish for kids.
Chicken Cordon Bleu Pasta
archaicstairs Posted: 09/29/09
MeeshMech79 Posted: 03/28/11
This was decent. I mixed the pasta in with the sauce and it takes on more of a "casserole" feel. My toddler liked it and my husband ate it without complaint but didn't rave about it. I used Jarlsberg Lite as that was all my store carried and I thought it melted fine... probably also cut down on the fat/calories which is nice. I don't know if I'll make it again but it was easy for a weeknight.
ColliWog Posted: 05/19/09
I have made this twice now and I now have it altered to the point that I love it as does the family. First I use no yolks egg noodles to lower the cholesterol. Second I roast two chicken breasts with salt, pepper and a few other seasonings with no skin and then let them cool it adds a ton of flavor to the dish. Lastly I skip the mustard and use half skim milk and half chicken broth and thicken up that mixture before adding the cheese, it is quick, easy and it is super tasty!
Dicegrrl Posted: 09/18/10
This was pasty and lacking flavor in spite of the Jarlsberg cheese. 2 bites in we threw it out and order Chinese take-out.
nowwerecooking Posted: 02/24/11
I didn't have the "goopy" problem but I did have the "bland" problem of other reviewers. I added a bit of salt and a lot of pepper. I will try it again with seasoned chicken, more mustard (didn't taste it at all) and maybe some wine.
JimMarltonNJ Posted: 05/10/11
This is not bad, just bland. Could be improved with tweaking.
awalk729 Posted: 08/08/11
My kids loved it! I used monterey jack as my local store didn't have jarlsberg cheese. I also used whole grain linguine pasta instead of the egg noodles. I added a little salt and more pepper to mine, but overall it's a good recipe for my family.
Ericalv Posted: 08/23/11
Nice and easy, changes: used full fat milk, cut up the chicken into bite sized pieces then pan fried, also used a season blend called natures own, next time I make I will add garlic to the sauce. Family ate it up!!
78jessica Posted: 09/21/11
I added extra mustard, garlic salt, and extra pepper but ended up with the same result as other reviewers; very bland. My husband's words were, "It's okay, but don't make it again."
kumamommy Posted: 09/29/11
This recipe was a bit goopy, but I added some more milk to make it creamier. I used 1% fat free milk and light Jarlsberg cheese. I bought a rotissery chicken for this recipe and it made if very flavorful.
hummingbirdxoxo Posted: 11/03/11
Very good dinner the whole family enjoys!
LadyAlethea Posted: 01/26/12
This was very, very good. I *love* Chicken Cordon Bleu... The subtle layers of flavors may seem bland, but they're complex and deep and delicious. I felt this recipe did a great job of deconstructing and simplifying the original inspiration and making the flavors come together in an easy, fast weeknight dinner. I did make some changes; I omitted the peas and substituted fresh baby spinach, which I stirred in until it wilted. I also discovered I was out of Dijon mustard, so I used Creole mustard instead; while good, I think this will be better if done with Dijon, so I won't make it again until I have some. And rather than purchasing a rotisserie chicken, I used a couple of chicken breasts I had in the fridge, which I seasoned with poultry blend, garlic and a little olive oil and cider vinegar and cooked in a pan, then pulled apart into chunks to stir in. This will definitely enter my rotation for easy weeknight dinners.