Chicken Cordon Bleu Noodle Casserole

Servings: 8
Ingredients

    12 ounces wide egg noodles
    3 cups half & half
    1 10 3/4 oz Cream of Chicken and Herb soup
    4 oz Onion and Chive cream cheese softened
    4 Tbsp grated Parmesan cheese divided
    1 tsp garlic salt
    1 tsp ground mustard
    1/4 tsp ground nutmeg
    1/4 tsp black pepper
    4 cups roughly chopped rotisserie chicken divided
    1 lb smoked ham roughly chopped and divided
    3 cups shredded baby Swiss cheese divided into thirds
    1/3 cup panko bread crumbs
    2 Tbsp butter melted

Instructions

    Preheat the oven to 350°F. Lightly spray a 9 x 13-inch baking dish with cooking spray. Set aside.
    Cook the egg noodles in salted water per the package instructions until al dente. Drain well.
    In a stand blender, whip together the half & half, soup, cream cheese, 3 Tbsp Parmesan cheese, garlic salt, mustard, nutmeg and black pepper until smooth.
    Reserve around 1 cup of cooked noodles, set aside.
    On the bottom of the dish layer 1/2 noodles, 1/2 chicken. 1/2 ham. Drizzle with 1/3 sauce and top with 1/3 Swiss cheese. Repeat. Top with the reserved 1 cup noodles, with 1/3 sauce and sprinkle with final 1/3 shredded cheese .
    In a small bowl, toss together the bread crumbs, 1 Tbsp Parmesan cheese and melted butter. Sprinkle on top.
    Bake for 35-40 minutes until bubbly. Rest for 5 minutes on the counter and serve.