Originally this was a Chicken Cordon Bleu Pasta recipe that I found at www.chef-in-training.com. I have tweeked it to become one of my go-to recipes for left over turkey and ham after a holiday meal. It calls for simple, rich ingredients, and it makes a great dish to take to a pot-luck for sure!
Turkey & Pasta Cordon Bleu
10-12 oz. penne or ziti pasta
2 cups heavy cream
1 (8 oz) block of cream cheese
1/2 tsp. onion powder
1/2 tsp. garlic salt
1 1/2 cups shredded Swiss cheese
3 cups cooked diced turkey
3/4 cup cooked and crumbled bacon (I used about 6 slices)
3/4 cup diced ham
bread crumbs ( I crumbled 2 slices of thick sliced "Texas Toast" bread I had on hand, but pre-seasoned bread crumbs or Panko would work too!)
Cook pasta according to package directions. Drain and set aside. (May want to rinse under cool water to keep it from sticking together, or spray with a touch of nonstick spray).
Heat cream cheese on stove over medium low heat until melted.
Stir in heavy cream, stirring until completely combined.
Add onion powder and garlic salt until it tastes how you would like it to.
Stir in cheese and whisk until smooth consistency.
In large Pot or mixing bowl, mix sauce, pasta, turkey, bacon, and ham.
Pour into a greased 9 x 13 or 2 qt. casserole
sprinkle with bread crumbs.
Bake at 350 degrees for 15 minutes or until heated through.