Chicken Cordon Bleu Pasta

  • archaicstairs Posted: 09/29/09
    Worthy of a Special Occasion

    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.

  • MeeshMech79 Posted: 03/28/11
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    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
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    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
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    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
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    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
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    This is not bad, just bland. Could be improved with tweaking.

  • awalk729 Posted: 08/08/11
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    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
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    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
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    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
    Worthy of a Special Occasion

    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
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    Very good dinner the whole family enjoys!

  • LadyAlethea Posted: 01/26/12
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    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.

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