4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup noodles)

The flavors of the classic French recipe are recast in this simple pasta dish. We used roasted chicken purchased in the meat department to speed things up.

How to Make It

Step 1

Cook noodles according to package directions, omitting salt and fat.

Step 2

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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Ratings & Reviews

I made a lot of changes

September 20, 2015
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.

LadyAlethea's Review

January 26, 2012
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.

hummingbirdxoxo's Review

November 03, 2011
Very good dinner the whole family enjoys!

kumamommy's Review

September 29, 2011
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.

78jessica's Review

September 21, 2011
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."

Ericalv's Review

August 23, 2011
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!!

awalk729's Review

August 08, 2011
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.

JimMarltonNJ's Review

May 10, 2011
This is not bad, just bland. Could be improved with tweaking.

MeeshMech79's Review

March 28, 2011
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.

nowwerecooking's Review

February 24, 2011
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.