Ingredients:
16 oz rotini pasta
1 pound boneless skinless chicken breast
1 pound Cubed Ham
8 oz Swiss cheese
4 oz Gouda cheese
8 oz heavy cream
3 cups chicken broth
1 tbs spicy mustard
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 tbs butter
1 cup panko breadcrumbs
Instant Pot Directions:
Pour uncooked pasta into your instant pot cover with 3 cups chicken broth.
Place thin chicken strips and ham on top.
Sprinkle seasonings and spicy mustard on top.
Place on Manual High Pressure for 10 minutes.
Do a quick release.
Pour in the heavy cream and add the cheese.
Stir until creamy and smooth and all cheese is melted.
In a small pan melt butter and add panko breadcrumbs stir until all are toasty and golden brown about 2-3 minutes.
Sprinkle on top of cordon blue. Enjoy!
For Slow Cooker
Place uncooked chicken breast in the slow cooker.
Top with 1 cup heavy cream and 1 Cup chicken broth.
Add seasonings, Ham, and cheese.
Cook on high for 2 hours or low for 4 hours.
Cook pasta according to the directions on the box.
Mix cooked pasta into the slow cooker.
Top with toasted panko bread crumbs.
Remove and serve
Oven Directions
Preheat oven to 350 degrees:
In a saucepan, melt 2 tbsp butter over medium heat and add 2 tbsp flour, making a roux.
Add the heavy cream and chicken broth and bring to a low boil until thick.
Add seasonings, mustard, and cheese.
Add cooked Chicken: like a rotisserie chicken, add a layer of chicken and Ham.
Cook pasta according to the directions on the box.
Mix cooked pasta and pour it into a casserole baking dish.
Top with toasted panko bread crumbs.
Pop it in the oven and Bake for 30 minutes.
Remove and serve