CHICKEN CORDON BLEU PASTA
From Blogging… It’s What’s for Dinner!
2 cups cooked, diced chicken
6 oz deli ham, diced
2 cans cream of chicken soup
8 oz sour cream ( I used fat free)
2 cups shredded Monterey Jack cheese
Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy. Serve over whatever pasta you like.
*NOTE: I used large shell pasta and it was PERFECT! I definitely wouldn't use regular spaghetti noodles. It seems like small noodles are best: bowties, elbows, etc.