1 cup Clifty Farm Country Ham Seasoning Pieces, cooked and diced
2 cup Swiss Cheese, shredded
1 can (10.5 oz) Cream of Chicken Soup
½ cup - ¾ cup milk
Salt / Pepper to taste
Cordon Bleu Sauce
4 TBSP butter
4 TBSP flour
1 cup milk
1 cup White American Cheese or Swiss Cheese, shredded
1 TBSP Cayenne - optional
½ tsp. Worcestershire Sauce
salt / pepper to taste
Topping
¼ cup butter crackers, crushed (I used Ritz)
½ cup Parmesan cheese, shredded
2 TBSP dried parsley
Instructions
Pre-cook jumbo shells 1-2 minutes less than time listed on package. Run under cool water to stop the cooking process. The shells will continue to cook when baked in oven.
In a large bowl, mix can of Cream of Chicken soup, shredded cooked chicken, country ham, 2 cup Swiss Cheese, and ½ cup of milk. If mixture is still thick, you can add additional milk to thin out. Add salt/pepper to taste.
Spoon mixture into jumbo shells.
To make sauce, place butter in a large skillet over medium heat. When butter has melted, whisk in flour and continue to cook for about a minute.
Add milk and whisk constantly until well blended.
Add Cayenne seasoning and Worcestershire sauce.
Simmer for 3-5 minutes, stirring often.
Add shredded cheese and continue to stir until fully melted. Add salt / pepper to taste. If sauce is too thick, you can add additional milk to thin out.
Grease 13x9 pan - arrange stuffed shells into pan. Pour sauce over shells.
In a small bowl, mix topping ingredients: dried parsley, Parmesan cheese, and crushed butter crackers. Top shells with topping ingredients.
Bake in oven for 30 - 35 minutes.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2019/12/chicken-cordon-bleu-stuffed-shells/