CHICKEN CORDON BLEU NOODLE CASSEROLE

CHICKEN CORDON BLEU NOODLE CASSEROLE 12 ounces wide egg noodles 3 cups half & half 1 (10¾ oz) Cream of Chicken and Herb soup 4 oz Onion and Chive cream cheese, softened 4 Tbsp grated Parmesan cheese, divided 1 tsp garlic salt 1 tsp ground mustard 1/4 tsp ground nutmeg 1/4 tsp black pepper 4 cups roughly chopped rotisserie chicken, divided 1 lb smoked ham, roughly chopped and divided 3 cups shredded baby Swiss cheese, divided into thirds 1/3 cup panko bread crumbs 2 Tbsp butter, melted Preheat the oven to 350°F. Lightly spray a 9 x 13-inch baking dish with cooking spray. Set aside. Cook the egg noodles in salted water per the package instructions until al dente. Drain well. In a stand blender, whip together the half & half, soup, cream cheese, 3 Tbsp Parmesan cheese, garlic salt, mustard, nutmeg and black pepper until smooth. Reserve around 1 cup of cooked noodles, set aside. On the bottom of the dish layer ½ noodles, ½ chicken. ½ ham. Drizzle with ⅓ sauce and top with ⅓ Swiss cheese. Repeat. Top with the reserved 1 cup noodles, with ⅓ sauce and sprinkle with final ⅓ shredded cheese . In a small bowl, toss together the bread crumbs, 1 Tbsp Parmesan cheese and melted butter. Sprinkle on top. Bake for 35-40 minutes until bubbly. Rest for 5 minutes on the counter and serve.