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{Food Dish} LDS Living Casserole Competition: 2nd Runner-up + Recipe

LDS Living - January 26, 2012

We received lots of great recipes from our readers, but a few stood out above the rest when we held our casserole competition last week. Here’s the recipe for Chicken Cordon Bleu Florentine, which got the third most votes.

Last Friday we held our Corporate Casserole Day to assemble a delicious collection of food and a large body of people to vote on the best flavors. To increase the suspense, we’ll be announcing one of the winning recipes each week. The grand prize winner will receive a $100 gift certificate to Deseret Book, so stay tuned! (To see pictures from the cook-off, click here.)

Our second runner up was . . . Chicken Cordon Bleu Florentine Casserole from Carissa Poyfair of Lakewood, Washington. Thanks for sharing this delicious recipe!


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Chicken Cordon Bleu Florentine Casserole

1/3 cup unsalted butter
1/3 cup all purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded Italian blend cheese
6 ounces crumbled Gorgonzola cheese
1/2 pound Campanelle pasta
1 pound chicken, cooked and shredded
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
9 ounces deli ham, thinly sliced
1 box frozen chopped spinach, thawed and drained well
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons  extra virgin olive oil

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add ½ teaspoon salt and ¼ teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.
 
Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.

Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.

Also, get ready for the next LDS Living Recipe contest, which begins March 1. We're out to find the best Dessert Bar!

Click on the links below to see the other finalists in our casserole contest:

Winner: Verde Chicken Mexican Lasagna

1st runner-up: Panini Caprese Strata with Roasted Bell Pepper Cream

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© LDS Living, 2012.
Comments 4 comments

signingemma said...

04:26 PM
on Jan 26, 2012

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My only problem with this recipe is how many steps are involved. I'm a 4-ingredient type of a cook.

momof4boys said...

11:33 PM
on Jan 26, 2012

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It does have a more ingredients listed than I normally cook with too, but if you look at the list it's mostly stuff I usually have in the pantry. I'd only have to pick up a few things at the store to make this. Sounds divine!! Definitely something I would make to impress company!

kenslew said...

09:26 PM
on Jan 27, 2012

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Tried this tonight and it was A-MAZING. Substituted Penne pasta for the Campanelle (couldn't find it at the store). Total kitchen time wasn't bad, although I still have a few pans to clean. The sauce is perfectly cheesy, and the crumb topping adds a nice crunch. I will definitely be making it again.

rhea said...

08:15 PM
on Feb 16, 2012

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I made this recipe as well as the winning recipe. My family (3 girls 7 and under) liked this recipe so much more than the winner.....they couldn't stop eating it. I liked that it has spinach in it, although I added a little extra. The kids loved the cheesy sauce, even with the more unusual flavor of gorgonzola. I should note: my grocery store didn't have campanelle, so we used rotini. It may seem like a lot of steps, but it's basically making a white sauce, adding the cheese, and then stirring everything else into it. Took me 30 minutes to prepare total, including the time to cook and shred the chicken. Anyway, at our house, this recipe is the winner. We will definitely make it again!
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