Chicken Cordon Bleu Lasagna Casserole

6 chicken breasts cooked and diced or shredded

2-3 c. diced ham

2 -1 pound boxes of pasta (whatever shape you like...I use penne or bowtie)

1 - 16 ox cottage cheese

1 container of ricotta cheese

1 - 6 oz container of shredded italian blend cheese

1 lb block of mozzarella cheese - shredded

1 lb block of swiss cheese - shredded

Alfredo Sauce

2 sticks of butter

1 - 8 oz. block of cream cheese

A quart of heavy cream

1 - 6 oz. container of shredded parmesan cheese

2 tsp. garlic powder

salt and pepper to taste

If you are making alfredo sauce to eat on pasta-make it normal, but for this recipe add in 3/4 to 1 cup of milk. It helps keep it moist and saucy.

Simmer butter, cream cheese, heavy cream and extra milk. When mostly melted add parmesan cheese, garlic powder, salt, and pepper. Simmer until cheese is melted. Cook your pasta until tender and drain.

Dump everything in to a large bowl and pour the alfredo sauce over the top and mix well. I often times add more milk if it doesn't seem wet enough because you want it really saucy. Pour into a large pan or two 9x13 pans. Reserve half of your mozzarella and swiss cheese to sprinkle on top. Cover with foil and bake at 350* for 30-45 minutes. This recipe makes a lot so plan for leftovers or invite people over.