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Chicken Cordon Boo Casserole



7 ounces uncooked spaghetti noodle, broken into thirds

12 (3/4-ounce) slices white Land O Lakes® Deli American


6 tablespoons Land O Lakes® Butter

1 tablespoon finely chopped fresh garlic

1 medium (1 cup) onion, chopped

1/4 cup all-purpose flour

3 cups milk

2 teaspoons Dijon mustard

1/2 teaspoon paprika


3 cups coarsely chopped cooked chicken

4 ounces (1 cup) deli honey ham, chopped


3 cups crushed cornflakes

3 tablespoons Land O Lakes® Butter, melted

2 teaspoons dried parsley flakes

1/4 teaspoon salt

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.

  2. STEP 2

    Cook noodles according to package directions, 7-8 minutes or until slightly firm; drain. Set aside.

  3. STEP 3

    Cut 6 ghost shapes out of 6 slices cheese, using 3-inch cookie cutter. Reserve cheese scraps. Cover ghosts with plastic food wrap; refrigerate. Coarsely chop remaining 6 slices cheese and reserved scraps; set aside.

  4. STEP 4

    Melt 6 tablespoons butter in saucepan over medium heat until sizzling. Add garlic; sauté 1 minute. Add onion; sauté 3-4 minutes or until onion begins to soften. Stir in flour; cook, stirring occasionally, 2 minutes. Whisk in milk gradually.

  5. STEP 5

    Increase heat to medium-high; cook until mixture comes to a boil. Stir in mustard and paprika. Add chopped cheese; stir until cheese is melted. Cook 3-4 minutes or until creamy.

  6. STEP 6

    Place cooked pasta into prepared pan; sprinkle with chicken and ham. Pour cheese sauce over meat. Toss to coat.

  7. STEP 7

    Combine cornflakes, 3 tablespoons butter, parsley and salt in bowl. Sprinkle evenly over casserole. Bake 28-30 minutes or until bubbly. Top with cheese ghost cut-outs. Continue baking 1 minute or until cheese starts to melt. Serve immediately.

Tip #1

Place black olive pieces or capers onto ghosts for eyes.

Tip #2

Place black olive pieces onto ghosts for eyes.

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