Creamy Chicken Cordon Bleu Pasta Casserole

INGREDIENTS

• ½ lb dry rotini pasta
• 1 boneless, skinless chicken breast, cooked
• 8 oz ham
• Salt, fresh cracked black pepper
• ½ cup heavy cream
• ½ cup chicken stock
• 1 Tbsp butter
• 8 oz Monterrey Jack cheese, preferably block
• 1 cup Mozzarella cheese
• ¼ cup ranch dressing

INSTRUCTIONS

1. Cook pasta, drain and place in a large mixing bowl.
2. Dice cooked chicken breast (you can just cook it in a pan with some salt and pepper while cooking pasta) and add it to the bowl with pasta. Dice ham and add it to pasta as well. Mix until evenly combined. Set aside.
3. Preheat oven to 350 and lightly grease a 1.5 quart casserole dish.
4. In a small sauce pot, melt butter and add chicken stock and heavy cream. Stir well and heat through.
5. Grate Monterrey Jack cheese into the sauce pot and slowly stir until melted. Season with some salt and pepper.
6. Pour cheesy sauce into the bowl with pasta and mix thoroughly. Transfer the mixture into prepared casserole dish and spread evenly. Spread mozzarella cheese evenly over the top.
7. Bake for 15-20 minutes.
8. Let casserole cool for a few minutes and drizzle with some ranch dressing.