Cook noodles according to package directions, omitting salt and fat.
While noodles cook, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.
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Having read the comments about blandness I heavily seasoned my chicken and let it cook in the sauce after I made it. I also added the noodles. I also used the liquid leftover from cooking the chicken in the sauce. Maybe that helped with goopiness others experienced.
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.
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.
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!!
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.
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.
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.
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