Chicken Cordon Bleu Tetrazzini

 

  1. Cook the Pasta: Cook spaghetti according to package directions. Drain and set aside.
  2. Sauté the Vegetables: In a large pot or Dutch oven, melt 1/4 cup butter over medium heat. Sauté onion and garlic until softened.
  3. Make the Roux: Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly.
  4. Add Liquids: Gradually whisk in chicken stock and heavy cream until smooth. Bring to a boil, then reduce heat and simmer until thickened.
  5. Combine Ingredients: Add cooked chicken, ham, and cooked spaghetti to the sauce. Stir in Swiss cheese until melted. Season with salt and pepper.
  6. Prepare the Topping: In a small bowl, combine Panko breadcrumbs, Parmesan cheese, and melted butter.
  7. Assemble the Casserole: Pour the pasta mixture into a greased 9×13 inch baking dish. Top with the breadcrumb mixture.
  8. Bake: Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until golden brown and bubbly.
  9. Serve: Let cool slightly before serving.