Spin on Chicken Cordon Bleu

This is a go-to meal in the kitchen of Erin C.!

a few tips: for the sake of price, replace proscuitto with just plain ham, and laughing cow cheese can be pricey unless you buy it at Sam's Club, then it's a good deal!

2 T butter, divided
1 lb. cooked chicken breast, shredded or cut into 1-inch pieces
1/2 C shredded swiss cheese, divided
freshly ground black pepper
1/4 cup panko bread crumbs
1 t garlic salt
1 C half and half (I used Fat-free half and half and it was delicious!)
4 ounces proscuitto, either diced or sliced into thin strips
8 wedges The Laughing Cow Light Creamy Swiss Original Flavor (this is one full wheel of Laughing Cow cheese; I used light because we get these at Costco in a multipack, but you could use the full fat version if you want. There's very little difference between the two).
8 ounces (1/2 box) penne pasta (I used Barilla Plus Penne, but any small pasta should be fine: shells, rotini, elbows, etc.)

Preheat the oven to 375 degrees. Spray a 2 1/2 quart casserole dish with non-stick cooking spray and set aside. Boil pasta in salted water until tender. Drain and set aside.

In a large saucepan over medium heat, cook the prosciutto and 1 T of butter until the prosciutto is heated through and crispy at the edges. Add the laughing cow cheese, 1/4 C of the shredded Swiss cheese, half and half, garlic salt, and pepper. When cheese is melted and smooth, add cooked chicken and pasta and stir to combine. Transfer to prepared baking dish. Sprinkle remaining 1/4 C of shredded swiss cheese over the casserole evenly.

Melt the remaining T of butter in a small bowl in the microwave. Add the panko bread cumbs and stir to combine. Sprinkle over the top of the casserole. Bake for 10-15 minutes, until the casserole is heated through, the cheese on top is melted, and the buttered bread crumbs have crisped. Serve immediately.

(I believe it is a 9X13, maybe an 8X8)