Please allow me to introduce you to Magic… Magic, this everyone! This is honestly one of the quickest weeknight dinners I have made in quite some time, and I have all the faith in the world that if you’re a fan of Chicken Cordon Bleu, you will love this majestical little gent too!
I have to say that I think aside from dilly-dallying around my kitchen, sipping wine (surprisingly yes wine and not craft beer) it only took me about 35 minutes from skillet to plate! Who in their right mind does not like easy weeknight skillet bakes?! The devil, that’s who!
1 Pkg Cooked Penne
2 Cups Cream
1 Cup Cream Cheese
2 Cups Swiss Cheese; shredded
2 Cups Chicken; cooked + chopped
1 Cup Ham Cold Cuts; Chopped
3/4 Cups Bacon Crumbles
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Tsp Black Pepper
1 Cup Pepperidge Farms Stuffing
4 Tbsp Salted Butter
Cook the bacon nice and crisp so that we can crumble and add it in due time to our skillet bake. I tend to cook my bacon using the water method but tomato-tomato, so feel free to cook your bacon however you want! Personally, I have never overcooked bacon this way and it is always perfectly crispy and beautifully crunchy so until she proves me wrong, I will continue with this controversial cooking method! Pfffft you know I like to live life on the edge every now and then!
Cook your pasta as directed on the package’s instructions for al dente.
In a large oven-safe skillet over medium heat add your cream and cream cheese and whisk to fully incorporate. Once it is all happy and combined, reduce the heat to medium-low and add your garlic powder, onion powder, and black pepper then once again, whisk well to combine!
Toss in 1 1/2 cup of your Swiss Cheese (reserving 1/2 cup for the topping) and you guessed it…. whisk well to combine… See? This is so easy, a monkey could do it! Continue whisking until fully melted and at this point, we want to reduce the heat to low.
Toss in your chicken and ham then stir well to fully combine all the magical goodness.
Finally, drain your pasta and add to your skillet. Toss well to fully combine and coat your pasta evenly, then remove from heat and set aside.
In a small saucepan, make Paula Dean proud and melt your butter. Add your Pepperidge Farms Stuffing cubes and toss well to coat in the devil’s goodness AKA butter!
Scatter the stuffing cubes about the skillet then sprinkle with remaining Swiss Cheese and your bacon crumbles.
Bake at 350 F for about 10 minutes or until the cheese is melted and the cubes are lightly browned.
Now you can sit back and enjoy the fruits of your labor!
After all, its been a long week and you work hard- so why not dabble a bit in the dark side?!