Chicken ham and cheese combination makes this a spin on chicken cordon bleu, but in one pot without the fuss. Perfect for a weeknight dinner.
|3 lbs||boneless skinless chicken breasts-cut in 3 pieces|
|1 cup||small pasta (orzo, egg noodles, farfalle ect)|
|4 cups||frozen beans and carrots|
|1||roasted red pepper-diced|
|1/2 cup||sour cream|
|1/2 cup||plain yogurt|
|4 oz||cream cheese|
|1 tsp||minced garlic|
|2 cups||shredded cheddar|
|1/2 cup||shredded swiss cheese|
In a large pot brown the chicken. add onions and stir, continue cooking for about 2 min. Add pasta and water, stir and place lid on pot. Simmer on med high for about 10 min. Stir again adding the frozen vegetables. Place lid back on and allow to cook for another 5 min until vegetables are tender. Reduce heat and add sour cream, yogurt, mayonnaise, cream cheese, garlic, salt and pepper. Stir until well combined. Fold in ham, cheeses, and roasted red pepper, and continue to cook for 5 min while stirring occasionally. Consistency should be thick and creamy and heated throughout.
If it looks to dry at any time just add a bit more water as needed.
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